Karaage Rice Bowl Recipe

Preparation Steps

1. 1

   Marinate the Chicken

   In a bowl, combine soy sauce, mirin, minced garlic, and grated ginger. Add the chicken thighs, cover, and marinate for at least 30 minutes.

2. 2

   Pickle the Onions

   In a separate bowl, mix rice vinegar and sugar until dissolved. Add the thinly sliced red onion and let it pickle for at least 15 minutes.

3. 3

   Prepare the Chicken

   Remove chicken from marinade and coat each piece in cornstarch. Heat vegetable oil in a deep frying pan over medium-high heat and fry the chicken until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.

4. 4

   Grill the Bok Choy

   While the chicken is frying, grill the bok choy on a hot grill or grill pan for about 2-3 minutes on each side until charred and tender.

5. 5

   Assemble the Bowl

   In serving bowls, place a scoop of cooked rice. Top with the fried karaage chicken, grilled bok choy, pickled red onions, and drizzle with aioli. Garnish with chopped cilantro.