Jul 14 2026
Restaurants›Ramen Kumamoto›Karaage Curry Bowl Recipe

Karaage Curry Bowl Recipe

Inspired by Ramen Kumamoto
Time1h
Serves4

Make Karaage Curry Bowl Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Karaage Chicken

For the Curry Sauce

For Serving

Method

Prepare the Karaage Chicken

  1. 1

    Marinate the Chicken

    Cut the boneless chicken thighs into bite-sized pieces. In a bowl, combine soy sauce, sake, grated ginger, and minced garlic. Add the chicken pieces to the marinade and let it sit for at least 30 minutes.

  2. 2

    Coat the Chicken

    After marinating, remove the chicken from the marinade and let any excess liquid drip off. Dredge the chicken pieces in potato starch until they are well-coated.

  3. 3

    Fry the Chicken

    In a deep pan or wok, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated chicken pieces in batches, frying until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.

Prepare the Curry Sauce

  1. 4

    Sauté the Vegetables

    In a separate pot, heat a small amount of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the diced carrots and potatoes and cook for another 5 minutes.

  2. 5

    Add Curry Powder and Liquids

    Sprinkle the curry powder over the sautéed vegetables and stir well. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.

  3. 6

    Season the Sauce

    Let the curry sauce simmer for about 15 minutes, or until the vegetables are tender. Season with salt and pepper to taste.

Assemble the Bowl

  1. 7

    Serve

    In a bowl, add a generous serving of cooked rice. Top with the curry sauce and pieces of fried karaage chicken. Garnish with sliced green onions and sesame seeds on top.

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