Chicken Karaage Bowl. Recipe
Japanese fried chicken, spicy mayo, pickled red ginger, green onion, rice.
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Ingredients
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Chicken & Marinade
Coating & Frying
Spicy Mayo & Garnish
Rice
Method
Chicken & Marinade
- 1
Prep the chicken
Trim excess fat from the chicken thighs and pat them dry with paper towels. Cut into 1.5-inch bite-sized pieces for bite-friendly karaage.
- 2
Combine marinade
In a bowl, whisk together soy sauce, mirin, sake, grated ginger, grated garlic, sesame oil, salt, and black pepper until combined.
- 3
Marinate
Add the chicken pieces to the marinade, tossing to coat thoroughly. Cover and refrigerate for 20–30 minutes (up to 1 hour). Do not over-marinate more than 2 hours to avoid meat becoming too soft from the salt/acid.
Coating & Frying
- 4
Prepare coating
While the chicken marinates, combine the all-purpose flour, potato starch, and baking powder in a shallow bowl. For a slightly lighter, crisper coating you can whisk in 2 tablespoons cold water to make a loose batter — this is optional. Keep the coating dry if you prefer a drier, crumbly crust.
- 5
Heat oil
Pour neutral oil into a deep skillet or pot to reach a depth of about 1 to 1.5 inches (enough for shallow frying). Heat over medium-high until the oil reaches 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a pinch of batter — it should sizzle and rise slowly.
- 6
Coat the chicken
Remove chicken from marinade in small batches, letting excess drip off. Toss each batch in the flour-starch mixture until evenly coated. Shake off excess coating.
- 7
- 8
Fry second cook (double-fry for crunch)
Increase oil temperature to 375°F (190°C). Return chicken in batches and fry for an additional 1–2 minutes until deep golden brown and crisp. Drain on a wire rack or paper towels. Squeeze lemon over if desired.
Rice
- 9
Cook rice
Rinse the rice under cold water until the water runs clear. Combine rinsed rice and 1 cup water in a rice cooker or small pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Let rest covered for 10 minutes off heat.
- 10
Season rice (optional)
If using, gently fold rice vinegar, sugar, and salt into the warm rice to lightly season. Fluff with a rice paddle or fork.
Spicy Mayo & Garnish
- 11
Make spicy mayo
In a small bowl combine mayonnaise and Sriracha. Taste and adjust heat by adding more Sriracha or a small pinch of sugar for balance. If using Kewpie exclusively, omit the regular mayo amount. Transfer to a squeeze bottle or piping bag for neat drizzling.
- 12
Prepare garnishes
Thinly slice green onions. Drain the pickled red ginger. Have lemon wedges and nori/furikake ready.
- 13
Assemble bowls
Divide the cooked rice between two bowls. Top each bowl with a generous portion of hot chicken karaage. Drizzle spicy mayo over the chicken. Garnish with pickled red ginger, sliced green onion, and a sprinkle of shredded nori or furikake. Serve immediately with lemon wedges on the side.