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Karaage Don (Japanese Fried Chicken Bowl) with mayonnaise, green onions, lemon, and pickled ginger.
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Karaage Don (Japanese Fried Chicken Bowl)

A recipe for Karaage Don (Japanese Fried Chicken Bowl)! Fried chicken pieces are paired with rice, shredded cabbage, and a variety of toppings.
Course Main
Cuisine Japanese
Keyword asia, asian, chicken, fried chicken, Japan, Japanese, karaage, rice, rice bowl
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time: 1 hour
Total Time 1 hour 30 minutes
Servings 4 Servings

Ingredients

Chicken:

  • 1 pound (450 grams) boneless chicken thighs
  • 2 teaspoons freshly grated ginger
  • 1 clove garlic peeled and grated
  • 2 tablespoons (30 milliliters) sake
  • 2 tablespoons (30 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) mirin
  • 1 teaspoon sesame oil
  • 1 cup (125 grams) potato starch
  • Vegetable oil for deep frying

Rice Bowl:

  • Steamed Japanese short grain rice
  • 1/4 green cabbage thinly shredded
  • Japanese mayonnaise for drizzling
  • 2-4 Shishito peppers roasted or pan-fried
  • 1 lemon cut into wedges
  • 2 green onions thinly sliced
  • Shichimi Togarashi to taste

Instructions

To make the Karaage (Fried Chicken):

  • Cut the chicken thighs into 2 inch (5 centimeter) pieces.
  • In a large bowl, combine the ginger, garlic, sake, soy sauce, mirin, and sesame oil.
  • Add the chicken to the bowl and toss well to thoroughly coat in the sauce. Cover and refrigerate for at least 1 hour and up to 4 hours.
  • In a large wok, bring 2 inches (5 centimeters) of vegetable oil to medium high heat. Once heated and shimmering, reduce heat to medium.
  • Place the potato starch in a medium bowl. Remove a chicken piece from the marinade and thoroughly coat in the potato starch.
  • Gently place the coated chicken piece in the hot oil and repeat with remaining pieces. Take care not to overcrowd the pan and cook the chicken in batches if needed.
  • Fry for 2 1/2-3 minutes per side, until golden and cooked through.
  • Use a slotted spoon to remove the chicken and drain on paper towel-lined plate. Remove any pieces of batter between batches of chicken.

To assemble the rice bowl:

  • Fill four bowls with desired amount of steamed rice.
  • Cover the rice with a layer of shredded cabbage.
  • Top with the fried chicken pieces, then add a drizzle of mayonnaise.
  • Serve immediately with desired toppings such as shishito peppers, lemon wedges, green onions, and shichimi togarashi to taste.