The Chef

Restaurants

Meals

Drinks

Restaurants›Teppan Japanese Kitchen›Karaage Don Recipe

Karaage Don Recipe

Name: Teppan Japanese Kitchens Karaage Don Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 2 cups short-grain Japanese rice (uncooked); 480 ml water (for cooking rice); 1 tbs rice vinegar (optional, for a slightly seasoned rice); 1 tsp salt (optional, for seasoned rice); 600 g boneless, skin-on chicken thighs (trimmed and cut into bite-sized pieces); 2 tsp fresh ginger (grated); 2 cloves garlic (minced); 3 tbs soy sauce; 1 tbs mirin; 1 tbs sake; 1 tsp sesame oil; 1 tsp sugar; 6 tbs potato starch (or cornstarch); 2 tbs all-purpose flour (optional, for a lighter crust); 1 unit egg (large, beaten); 1 cups neutral oil for deep frying (vegetable or canola); 1 unit lemon wedges (for serving); 3 tbs Japanese mayonnaise (eg Kewpie); 1 tsp soy sauce (for sauce); 1 tsp rice vinegar (for sauce); 2 stalks scallions (thinly sliced); 2 cups shredded cabbage (thinly sliced); 2 tbs pickled ginger (beni shoga) or pickles (optional); 0 to taste shichimi togarashi (optional, to taste)

Inspired by Teppan Japanese Kitchen

Time1h 10m

Serves3

Make Karaage Don Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Rice

2 cups short-grain Japanese rice (uncooked)

2.03 cup (480 ml) water (for cooking rice)

1 tbs rice vinegar (optional, for a slightly seasoned rice)

1 tsp salt (optional, for seasoned rice)

Karaage (fried chicken)

1 1/3 lb (600 g) boneless, skin-on chicken thighs (trimmed and cut into bite-sized pieces)

2 tsp fresh ginger (grated)

2 cloves Garlic (minced)

3 tbs Aged soy sauce

1 tbs Mirin

1 tbs Sake

1 tsp Toasted sesame oil

1 tsp sugar

6 tbs potato starch (or cornstarch)

2 tbs all-purpose flour (optional, for a lighter crust)

1 unit egg (large, beaten)

1 cups neutral oil for deep frying (vegetable or canola)

1 unit lemon wedges (for serving)

Sauce & Garnish

3 tbs Japanese mayonnaise (eg Kewpie)

1 tsp soy sauce (for sauce)

1 tsp rice vinegar (for sauce)

2 stalks scallions (thinly sliced)

2 cups shredded cabbage (thinly sliced)

2 tbs pickled ginger (beni shoga) or pickles (optional)

0 to taste shichimi togarashi (optional, to taste)

Method

Rice

Rinse and cook rice

Rinse 2 cups short-grain rice under cold water, swirling with your hand until the water runs clear (about 4–6 rinses). Drain. Combine the rinsed rice and 480 ml water in a rice cooker or pot. Let soak 20–30 minutes if you have time for better texture. Cook according to your rice cooker instructions or bring to a boil in a covered pot, reduce heat to low and simmer 12–14 minutes, then remove from heat and let steam, covered, 10 minutes.

Optional: If using, stir 1 tbs rice vinegar and 1 tsp salt into the cooked rice while gently fluffing to season slightly. Keep warm until serving.

Karaage (fried chicken)

Prepare chicken and marinade

Trim excess fat from 600 g boneless chicken thighs and cut into 4–6 bite-sized pieces each (about 2–3 cm pieces). Place chicken in a bowl. Add 3 tbs soy sauce, 1 tbs mirin, 1 tbs sake, 1 tsp sesame oil, 1 tsp sugar, 2 tsp grated ginger, and 2 minced garlic cloves. Mix thoroughly so each piece is coated. Cover and marinate in the refrigerator for 20–30 minutes (up to 2 hours for stronger flavor).

Prepare coating

Set up a dredging station: in a shallow bowl whisk together 6 tbs potato starch and 2 tbs all-purpose flour. In a second small bowl beat 1 egg. When ready to fry, remove chicken from marinade and let excess marinade drip off. Toss pieces in the beaten egg briefly, then dredge thoroughly in the starch/flour mixture so each piece is evenly coated. Shake off excess coating.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet (or enough to come 1–1.5 cm up the side) and heat over medium-high to reach 170–175°C (340–350°F). If you don’t have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and steadily bubble.

Fry chicken in batches

Fry the chicken in a single layer without overcrowding. Cook 3–4 minutes per side until golden brown and cooked through (internal temperature 75°C / 165°F), turning as needed. Remove to a wire rack or paper towel-lined plate to drain. For extra crispness, optionally fry a second time for 30–60 seconds at 180°C (350°F) after the pieces have rested for 2–3 minutes.

Keep karaage warm in a low oven (100–120°C / 210–250°F) on a wire rack while finishing other components.

Squeeze lemon wedges over the karaage just before serving.

Sauce & Garnish

Make quick sauce

Combine 3 tbs Japanese mayonnaise, 1 tsp soy sauce, and 1 tsp rice vinegar in a small bowl. Taste and adjust — add a little water to thin if desired. Transfer to a squeeze container or small bowl for serving.

Prep garnishes

Thinly slice 2 scallions. Shred about 2 cups cabbage and divide between bowls as a bed for the karaage. Place pickled ginger (2 tbs) on the side if using. Sprinkle shichimi togarashi on the karaage at the table to taste.

Assemble donburi: Divide the warm rice between 3–4 bowls (serves 3–4). Top each bowl with a generous handful of shredded cabbage. Arrange hot karaage pieces on top of the rice and cabbage. Drizzle or dollop the mayo-based sauce alongside, scatter sliced scallions, add lemon wedge and pickled ginger on the side. Serve immediately.