Chicken Karaage Don

Chicken karaage, or Japanese fried chicken, is a popular dish in Japanese restaurants and izakayas. These crispy boneless chunks go exceptionally well with the fluffy Japanese rice in our donburi, creating a satisfying blend of crisp and chewiness.

Photo by Cookism S.
Adapted from cookism.tumblr.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from cookism.tumblr.com

Ingredients

  • 2

    cups cooked Japanese short-grain rice, divided into two serving bowls

  • Nori, cut into short strips for garnish

  • Kewpie mayonnaise, to serve

  • For chicken karaage:

  • 600

    g boneless chicken thigh, cut into bite-sized pieces

  • 2

    tbsp shoyu

  • 2

    tbsp ginger juice

  • 2

    tbsp sake

  • 1/2

    tbsp sesame oil

  • 1/2

    tbsp sugar

  • 2

    tsp grated garlic

  • Pinch white pepper

  • 1

    egg

  • 1/4

    cup plain flour

  • 1/4

    cup potato starch

  • Vegetable oil for deep frying

  • For onion omelette:

  • 50

    ml dashi stock

  • 1/2

    tbsp sake

  • 1/2

    tbsp mirin

  • 1/2

    tbsp sugar

  • 1

    tbsp shoyu

  • 1/2

    medium onion, cut into thin slices

  • 3

    eggs

Directions

1. In a bowl, mix chicken with shoyu, ginger juice, sake, sesame oil, sugar, grated garlic and white pepper. Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for half an hour. 2. Add plain flour, potato starch and egg into the bowl of marinated chicken and mix well. In a deep frying pan, heat vegetable oil to 160C. Add in chicken pieces and fry till lightly browned. Transfer chicken onto a cooling rack and further heat the vegetable oil to 180C. Double-fry chicken for another couple of minutes till it is cooked, crispy and golden brown. 3. To make onion omelette, add dashi stock, sake, mirin, sugar, shoyu and onion slices in a frying pan over medium heat. Cover the pan with a lid and cook for 1 to 2 minutes until the onions are soft. Lightly beat the eggs and pour half the amount into the pan, distributing it evenly over the surface. Cover the pan and cook for another minute until the egg is slightly firm, then add in the rest of the egg. Turn the heat off and cover the pan for 30 seconds. Divide and top onto two bowls of cooked rice. 4. Add chicken karaage, drizzle a little kewpie mayonnaise, garnish with nori and serve.

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