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karaage don (Japanese fried chicken bowl) topped with sweet sauce, sesame seeds, chopped green onion, chili threads and pink pickled ginger.

Crispy Karaage Don (Japanese Fried Chicken Rice Bowl)

5 from 2 votes
By Yuto Omura
https://sudachirecipes.com
Karaage don is the ultimate comfort dish for fried chicken lovers like myself! Fluffy white rice topped with shredded cabbage and crispy pieces of Japanese-style fried chicken, the homemade sweet sauce takes it to another level too!
Prep Time40 minutes
Cook Time8 minutes
Total Time48 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 servings
Prep Time: 40 minutes
Cook Time: 8 minutes
Total Time: 48 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 2 servings

Ingredients 
 

Karaage

  • 300 g boneless chicken thigh(s) preferably skin-on
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • ⅛ tsp ground black pepper
  • 1 tbsp grated garlic or garlic paste
  • 1 tsp grated ginger root or ginger paste
  • 5 tbsp potato starch or corn starch
  • cooking oil for shallow frying

Sauce

  • 1 tsp grated ginger root
  • ½ tbsp grated garlic
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp honey
  • 1 tbsp water
  • 1 tsp rice vinegar
  • 1 pinch ground black pepper

Donburi

Instructions 

Karaage

  • Cut 300 g boneless chicken thigh(s) into bite size pieces.
    pieces of skin-on chicken thigh cut into bite-size pieces on a black chopping board
  • Take a container and add 1 tbsp soy sauce, 1 tbsp sake, ⅛ tsp ground black pepper, 1 tbsp grated garlic and 1 tsp grated ginger root. Mix to combine and add the chicken pieces. Mix until fully coated and marinate in the refrigerator for 30 minutes.
    chicken thigh sprinkled with pepper and then coated in marinade in a metal container
  • While waiting for the chicken to marinate, add 1 tsp grated ginger root, ½ tbsp grated garlic, 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp honey, 1 tbsp water, 1 tsp rice vinegar and 1 pinch ground black pepper to a small sauce pan. Bring to a boil over medium heat, then lower to medium-low and simmer for 1-2 minutes. Set aside for later.
    simmering sweet sauce for karaage in small sauce pan
  • After 30 minutes, add 3cm (just over 1 inch) of cooking oil to a deep pan and heat to 160 °C (320 °F). While you're waiting for it to heat up, sprinkle about 5 tbsp potato starch onto a plate and take the marinated chicken from the fridge. Coat each piece evenly with starch, making sure to shake off the excess marinade before coating.
    coating marinated chicken thigh in potato starch
  • Once the oil is hot, add the chicken pieces and fry for about 3 minutes on each side.
    Tatsuta-age shallow frying at a lower temperature
  • Increase the heat to 190 °C (374 °F) and fry for 1 minute on each side.
    Tatsuta-age shallow frying at a higher temperature
  • Transfer to a wire rack to drain excess oil.
    Fried tatsuta-age draining on a wire rack

Assembly

  • Divide 2 portions cooked Japanese short-grain rice and 70 g green cabbage into serving bowls.
    rice and shredded cabbage stacked in a striped bowl
  • Place the karaage on top and drizzle with sauce (alternatively, you can cook the karaage in the sauce for a few minutes to cover it more thoroughly). Top with finely chopped green onions, red pickled ginger (benishoga), white sesame seeds and chili threads.
    karaage (Japanese fried chicken) over cabbage and rice topped with a sweet sauce and various toppings.
  • Enjoy!