Karaage Mukai Recipe

Prepare and marinate

Cut chicken thighs into bite-sized pieces (about 1.5-inch pieces). Pat dry with paper towels. In a bowl combine soy sauce, sake, grated ginger, grated garlic, sugar, salt, and pepper. Add chicken pieces, mix so each piece is coated. Cover and refrigerate to marinate for 20–30 minutes (up to 2 hours for deeper flavor).

Coat the chicken

Prepare a shallow bowl with cornstarch and flour mixed together. Remove marinated chicken and let excess marinade drip off (do not wipe dry). Toss chicken pieces in the starch-flour mixture to evenly coat; shake off excess. Arrange on a tray while heating oil.

Heat oil and fry

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (enough to nearly cover pieces). Heat oil to 170–175°C (340–350°F). Fry chicken in small batches to avoid overcrowding — about 4–5 minutes per batch until golden and cooked through. Remove with a slotted spoon to a wire rack or paper towel-lined tray. For extra crispness, let rest 2 minutes then return to oil at 180°C (356°F) for a quick 30–45 second re-fry. Drain and season lightly with extra salt if desired.

Keep warm

Transfer fried karaage to a warm oven (150°C / 300°F) on a wire rack to keep crisp while you finish remaining batches.

Cook rice

Rinse short-grain rice under cold water until water runs clear. Combine rinsed rice and measured water in a rice cooker or small pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 12–15 minutes. Remove from heat and let steam, covered, 10 minutes.

Assemble bowl

Divide cooked rice between serving bowls. Place a bed of shredded cabbage or salad greens on one side. Arrange 5–6 pieces of karaage on top of rice. Sprinkle sliced green onion and toasted sesame seeds. Drizzle a little Japanese mayonnaise and add lemon wedge and pickles on the side. Optionally sprinkle shichimi togarashi for heat.

Prepare quick curry

In a small saucepan sauté sliced onion and carrot in 1 tsp oil until softened (3–4 minutes). Add diced potato and water, bring to a simmer and cook until vegetables are tender (8–10 minutes). Break the curry roux into pieces and stir into the simmering pot until dissolved and sauce thickens. Keep warm.

Serve with karaage

Spoon curry over a portion of cooked rice and top with 3–4 pieces of karaage for karaage curry rice. Garnish with pickles or shredded cabbage as desired.

If preparing a bento, pack a portion of rice or curry rice in one compartment and arrange karaage in another with shredded cabbage, lemon wedge, and pickles. Sprinkle with sesame seeds and include a small container of extra mayonnaise or soy for dipping.