Karaage Don (Japanese Fried Chicken Rice Bowl)
This chicken karaage don is made with ultra crispy pieces of marinated fried chicken served over steamed rice with a spicy, tangy sauce.
Servings: 4 servings
Calories: 1441kcal
Equipment
Ingredients
- 1 pound boneless skinless chicken thighs cut in strips
- ¼ cup cornstarch substitute potato starch
- 1-2 cups oil adjust to have about 2" oil in your skillet
- 4 cups steamed sticky rice
Marinade:
- 1 tablespoon sake
- 1 tablespoon soy sauce
- 2 teaspoon grated ginger
- 1 garlic clove minced
Karaage Don Sauce:
- 2 tablespoons soy sauce
- 2 teaspoon chili oil
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons honey
- 1 teaspoon sesame oil
Toppings
- Pickled ginger
- Kewpie mayonnaise substitute regular mayonnaise
- Sesame seeds
- Togarashi seasoning
Instructions
- Mix the chicken and marinade ingredients in a bowl and let it sit for 30-60 minutes.
- Drain any excess liquid and mix the chicken with the cornstarch to coat all sides of each strip.
- Heat the oil in a skillet (or Dutch oven) to 375°F.
- Place the chicken in the skillet in a single layer, being careful not to overcrowd the pan (you'll need to cook in 2 batches).
- Fry for about 3-4 minutes per side, until golden brown.
- Remove from the pan and place on paper towels or a rack to allow excess oil to drain.
- Serve the chicken in a bowl over rice and topped with the sauce (below) and the toppings. Serve hot.
Karaage sauce:
- Combine all the ingredients and simmer on medium low heat for about 5 minutes, until slightly reduced and thickened (it won't be super thick - it will thicken as it starts to cool - don't overcook).
- Serve over rice bowls.
Notes
- The longer the chicken marinates, the more flavor it has. Marinade a minimum of 30 minutes and maximum of 8 hours.
- Shake of excess cornstarch before frying.
- Do not overcrowd the pan - there should be space between each piece. Overcrowding the pan can cause the temperature to drop and the chicken will come out soggy instead of crispy.
- If the karaage is not crispy, it could mean that your oil wasn't hot enough and/or you crowded the pan when frying the chicken. It also loses it's crispiness if it is not served right away.
- Use an instant read thermometer to ensure the oil is the correct temperature before adding the chicken. Make sure the temp never drops below about 325°F, but try to keep it at at least 350°F while frying (it starts at 375°F but will drop when the chicken is added).
Nutrition
Serving: 6ounces | Calories: 1441kcal | Carbohydrates: 172g | Protein: 36g | Fat: 65g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 39g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 935mg | Potassium: 465mg | Fiber: 5g | Sugar: 11g | Vitamin A: 27IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 4mg