T - Rice Bowl Karaage Chicken Recipe

Prepare and Marinate

Trim excess fat from the chicken thighs and cut into 1 1/4 to 1 1/2-inch bite-sized pieces. Place chicken in a bowl. Add soy sauce, mirin, sake, grated ginger, grated garlic, salt and black pepper. Mix thoroughly to coat. Cover and refrigerate for 20–30 minutes (up to 1 hour). Do not marinate much longer than 1 hour to avoid overly salty meat.

Coat

In a shallow bowl combine potato starch and all-purpose flour. Remove chicken from the marinade, shaking off excess liquid, and toss pieces in the starch-flour mixture to evenly coat. Transfer coated pieces to a tray and let rest 5–10 minutes; this helps the coating adhere and gives a crispier crust.

Fry

Pour vegetable oil into a heavy skillet or pot to a depth of about 1 to 1 1/2 inches and heat to 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a small pinch of coating — it should sizzle and rise gently. Fry chicken in batches without crowding: cook 3–4 minutes per side until golden brown and an internal temperature of 165°F (74°C) is reached. Remove to a wire rack or paper towel-lined plate to drain. For extra crispness, let rest 2 minutes then return to the oil at 375°F (190°C) for 30–45 seconds to double-fry, then drain again.

Finish

Season fried karaage lightly with a pinch of salt while hot. Serve with lemon wedges if desired.

Rinse the short-grain rice under cold water, swishing with your hand, until the rinse water runs clear (about 4–5 rinses). Drain well in a fine-mesh sieve for 10 minutes.

Combine rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid. Let sit 10–15 minutes to hydrate. Bring to a gentle boil over medium-high heat, then reduce to the lowest heat, cover, and simmer for 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes.

While the rice cooks, warm rice vinegar, sugar and salt in a small bowl or pan just until sugar dissolves. Do not boil. Transfer cooked rice to a wide shallow bowl, gently fold in the vinegar mixture using a cutting-and-folding motion with a rice paddle or spatula to avoid mashing. Fan or let cool slightly to body temperature; rice should be glossy and slightly sticky.

Quick Pickled Cucumber

Thinly slice the cucumber into half-moons (about 1/8-inch thick). In a small bowl combine 2 tablespoons rice vinegar, 2 tablespoons water, 1 teaspoon sugar and 1/4 teaspoon salt; stir until dissolved. Add cucumber slices and toss to coat. Let sit at least 10 minutes at room temperature (or refrigerate up to 1 hour) until slightly softened and tangy.

Assemble Garnishes

Thinly slice scallions and toast sesame seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes. Drain pickled cucumber from excess liquid before plating. Have pickled ginger ready.

Whisk together Japanese mayonnaise, sriracha and soy sauce until smooth. Adjust heat to taste. Transfer to a squeeze bottle or small bowl for serving.

Divide the warm Saint Sushi Rice between two bowls (about 1/2 cup cooked rice per serving if making two servings). Arrange hot karaage chicken pieces on top (about half the cooked chicken per bowl). Place pickled cucumber and a few slices of pickled ginger to the side. Drizzle a little of the optional spicy mayo over the chicken or serve it on the side. Sprinkle sliced scallions and toasted sesame seeds over the bowl. Serve immediately with lemon wedges.