Mini Karaage Curry On Rice Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain and transfer to a small saucepan or rice cooker. Add 1.1 cups water (or follow your rice cooker ratio for 1 cup rice). Let sit 10–15 minutes if you have time, then cook according to your rice cooker instructions or: bring to a simmer, cover, reduce heat to low and cook 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice soaks/cooks, pat chicken thighs dry with paper towels. Cut into bite-size pieces (about 1–1.25 inch).

In a bowl, combine 2 tbs soy sauce, 1 tbs mirin, 1 tbs sake, 1 tsp grated ginger, 1 tsp grated garlic, 1 tsp salt, and 1/4 tsp white pepper. Stir to dissolve salt.

Add the chicken pieces to the marinade and toss to coat. Cover and refrigerate for 20–30 minutes (up to 1 hour). Do not marinate much longer to avoid overly salty meat.

Prepare the dry coating: in a shallow bowl, whisk together 3/4 cup cornstarch and 1/4 cup all-purpose flour. After marinating, shake off excess marinade from each piece and dredge thoroughly in the cornstarch-flour mixture, pressing lightly so the coating adheres. Place coated pieces on a wire rack for 5–10 minutes to allow the coating to set.

Heat a medium, heavy-bottomed pot or deep skillet with 2 cups neutral oil to 340°F (170°C) for the first fry. If you don't have a thermometer, test by dropping a small piece of batter — it should sizzle and slowly rise.

Fry the chicken in batches (do not overcrowd) for 3–4 minutes until the pieces are cooked through but not deeply golden. Remove to a wire rack. Maintain oil temperature between batches; heat back up if it drops.

Increase oil temperature to 375°F (190°C). Return the chicken in batches for a second fry, 1–2 minutes, until golden-brown and very crisp. Drain on a rack or paper towels. Keep warm in a low oven (200°F / 95°C) while you finish the curry.

In a small saucepan over medium heat, warm 1 tbs vegetable oil and 1 tbs butter. Add 1/2 cup finely diced yellow onion and 1/4 cup diced carrot. Saute 4–5 minutes until softened and translucent.

Add 1 tsp minced garlic and 1/4 cup grated apple (if using). Cook 30–45 seconds until fragrant.

Stir in 2 tbs Japanese curry powder (or 2 tbs broken pieces of curry roux). Cook 1 minute to bloom the spices. Add 1 tsp tomato paste and 1 tsp soy sauce, stirring to combine.

Pour in 1 cup chicken stock (or water) and bring to a gentle simmer. Reduce heat and simmer 6–8 minutes to allow flavors to meld and carrots to fully soften.

If you want a thicker, glossy sauce, stir together 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk the slurry into the simmering sauce and simmer 1–2 minutes until thickened. Taste and finish with 1 tsp honey (or sugar), 1/2 tsp salt and 1/4 tsp black pepper, adjusting seasoning to taste.

Fluff cooked rice and divide between two shallow bowls (about 1/2 cup cooked rice per serving if rice cooks to ~1.5–2 cups; see servings).

Place 6–8 pieces of karaage (fried chicken) over the rice in each bowl.

Ladle warm curry sauce over the chicken and rice (about 1/3–1/2 cup sauce per bowl), making sure some sauce soaks into the rice but chicken remains crisp on top.

Garnish with sliced scallions and pickled ginger or fukujinzuke. Serve immediately with lemon wedges on the side to squeeze over the chicken if desired.