Karaage Curry On Rice Recipe

Rinse and cook rice

Rinse 1 cup rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain and combine with 1.25 cups water in a pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to the lowest heat, cover, and simmer 12–14 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and keep warm.

Prep ingredients

While rice is soaking/cooking, cut chicken into bite-sized pieces, slice onion, peel and chop carrot and potato, mince garlic and ginger. Measure out starch and flour for karaage and curry components so everything is ready.

Sweat the aromatics and vegetables

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and ginger and cook 30–60 seconds until fragrant.

Simmer vegetables

Add the carrot and potato pieces to the pan and stir to coat. Pour in 2 cups water or low-sodium chicken stock and bring to a simmer. Reduce heat to medium-low, cover partially, and simmer until the vegetables are tender, about 12–15 minutes.

Finish curry

Lower the heat to off, break the 4 oz of Japanese curry roux blocks into chunks and stir them into the pan until dissolved and the sauce thickens. If needed, return to low heat and stir until smooth. Stir in 1 teaspoon soy sauce, 1 teaspoon honey or brown sugar, and 1 teaspoon Worcestershire sauce (if using). Taste and adjust seasoning. Keep the curry warm on the lowest heat with occasional stirring.

Marinate the chicken

In a medium bowl combine 2.5 tablespoons soy sauce, 1 tablespoon sake, 1 tablespoon mirin, 1 tablespoon grated ginger, 1 teaspoon grated garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken pieces and mix to coat. Cover and marinate in the refrigerator for 15–30 minutes (up to 1 hour).

Coat the chicken

After marinating, set up a shallow bowl with 3/4 cup potato starch and 1/4 cup all-purpose flour. Drain excess marinade (do not rinse). Toss a few pieces of chicken at a time in the starch/flour mixture until evenly coated, shaking off excess. Place coated pieces on a plate while you heat the oil.

Fry the karaage (two-step frying)

Pour about 2 cups neutral oil into a deep skillet or pot to a depth of about 1 to 1.5 inches. Heat oil to 320°F (160°C) for the first fry. Working in batches, add chicken pieces without crowding and fry until opaque and starting to set, about 3–4 minutes. Remove to a wire rack or paper towel-lined tray and let rest for 3–4 minutes. Increase the oil temperature to 350–360°F (175–180°C) and return the rested chicken in batches for a second fry until golden brown and crisp, about 1.5–2 minutes. Transfer to a rack to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Finish karaage

Squeeze a little lemon over the fried karaage just before serving, if desired.

Plate 3/4 to 1 cup cooked rice per serving in shallow bowls. Spoon a generous ladle (about 1/2 to 1 cup) of hot Japanese curry over one side of the rice. Arrange 4–6 pieces of karaage on top of the rice beside the curry. Garnish with a sprinkle of white sesame seeds and chopped scallions. Serve immediately with lemon wedges on the side.