Karaage Don Recipe (Japanese Fried Chicken Rice Bowl)

By Sudachi · 40 min

Ingredients

Instructions

1. Cut the chicken into bite-size pieces. In a container, mix 1 Tablespoon soy sauce, 1 Tablespoon sake, 1/8 teaspoon black pepper, 1 Tablespoon grated garlic and 1 teaspoon grated ginger. Add the chicken, coat well and marinate in the refrigerator for 30 minutes.
2. While the chicken marinates, combine 1 teaspoon grated ginger, 1/2 Tablespoon grated garlic, 1 Tablespoon soy sauce, 1 Tablespoon mirin, 1 Tablespoon sake, 1 Tablespoon honey, 1 Tablespoon water, 1 teaspoon rice vinegar and 1 pinch pepper in a small saucepan. Bring to a boil over medium heat, then lower to medium-low and simmer 1–2 minutes. Set aside.
3. After 30 minutes, pour about 3 cm (just over 1 inch) of oil into a deep pan and heat to 160°C. Meanwhile, spread about 5 Tablespoons potato starch on a plate. Shake off excess marinade from the chicken, then coat each piece evenly with starch.
4. When the oil is hot, add the chicken and fry for about 3 minutes per side.
5. Raise the heat to 190°C and fry for 1 minute per side.
6. Drain on a wire rack.
7. Divide 2 portions of cooked short-grain rice and 70 g shredded green cabbage between serving bowls. Top with the karaage, then drizzle with the sauce (or simmer the karaage in the sauce for a few minutes to coat it). Garnish with chopped green onion, red pickled ginger, sesame seeds and chili threads if using.

Summarized from Sudachi's video. Watch it for the details.

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