Karaage Don (Japanese Fried Chicken Rice Bowl)

Although there are so many good fried chickens out there, we can’t talk about fried chicken without this Karaage (Japanese Fried Chicken). It’s so light and crispy compared to normal fried chicken, but the chicken is very rich in flavor.

It’s a great side dish, main dish or even appetizer, but did you know that we can also enjoy this as a rice bowl (Karaage Don)? A bowl of hot rice topped with ultra crispy fried chicken and a super flavorful sauce, it will be the perfect meal that anyone will love.

Karaage Don (2 servings)

Ingredients:

• 1 cup green cabbage
• 2 green onions
• 2 cups hot cooked rice, about 1 cup (210g) for each serving
• 10.6 oz (300g) Chicken Karaage
• Lemon wedges, to serve
• Japanese pickled ginger (beni shoga) (optional), to serve
• Kewpie mayonnaise, to drizzle
• Japanese seven spice (shichimi togarashi) (optional), to serve

Chicken Karaage:

• 1.3 lb (600g) boneless, skin-on chicken thighs (or breasts)
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 tsp sugar
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1/2 cup (120ml) water
• 1/2 tsp hondashi (Japanese bonito soup stock powder)
• 1 cup potato starch (or cornstarch)
• High-heat oil (grape seed, vegetable oil, etc.), for frying

Karaage Don Sauce:

• 1 tbsp soy sauce
• 1/2 tbsp sugar
• 1.5 tbsp white vinegar
• 1/2 tbsp mirin
• 3 tbsp water
• 1 tsp toasted sesame oil
• Small pinch of hondashi (Japanese bonito soup stock powder)

Instructions:

MARINATE CHICKEN

1. Cut the chicken into nice, big chunks.

2. In a large mix bowl, mix together the soy sauce, mirin, sugar, minced garlic, grated ginger, water, and hondashi. Add the chicken and gently toss together. Cover and marinate in the fridge for 30 minutes or overnight.

PREP VEGETABLES & MAKE SAUCE

1. Thinly slice the cabbage. Soak in cold water and drain.

2. Make the sauce: Thinly slice the green onions and put them in a container. (Save some for garnish.) To that, add all the sauce ingredients. Mix together.

FRY CHICKEN

1. Transfer the chicken to a strainer and drain.

2. Add a good amount of potato starch (or cornstarch) in a tray. Add a splash of water (about 2 tbsp), using a fork, mix and sort of press it down. If it creates a little bit of lumps, you’re good to go.

3. Grab a piece of chicken. Dredge in the potato starch. Make sure it’s evenly coated and place on a wire rack for 5 minutes. Repeat with the remaining chicken pieces.

4. Heat up some oil to 170℃ (340℉). Once it reaches the temperature, carefully add in the chicken. Working in 2 or 3 batches, fry for 2 to 3 minutes.

5. Once the chicken gets crispy on the outside, remove from the oil and let cool on a wire rack for 1 minute. Add all the chicken back into the oil. Fry for another minute or until golden brown.

ASSEMBLE

1. To serve, divide the rice into bowls. Add some sauce we made. Top with cabbage and karaage.

2. Garnish with a lemon wedge and pickled ginger (if using). Add some green onions, kewpie mayo, and Japanese seven spice (if using). Enjoy~!

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