Karaage Don

For the Chicken Marinade:

• 3 chicken thighs, boneless & skinless, cut into bite-sized chunks
• 4 cloves garlic, grated
• 1-inch ginger, grated
• 1 tbsp mirin
• 1 tbsp Japanese cooking sake (or rice wine)
• 2 tbsp soy sauce
• 1 egg

For the Coating & Frying:

• Potato starch (or cornflour)
• Neutral oil for deep frying

For the Onsen Egg:

• 1 egg
• Boiling water

Other Ingredients: 

• Cooked Japanese short-grain rice
• Handful of finely shredded cabbage
• Spring onions, sliced
• Kewpie mayonnaise
• Shichimi togarashi (Japanese chili spice)

PREPARATION

Make the Onsen Egg

• Bring a pot of water to a boil.
• Turn off the heat and carefully lower in the egg. Let it sit for 6-7 minutes.
• Remove and let it cool naturally (no ice bath needed).

Prepare the Chicken

• In a bowl, mix the chicken with garlic, ginger, mirin, sake, and soy sauce.
• Crack in the egg, mix well, and let it marinate for at least 10 minutes (or a couple of hours for extra flavour).

COOKING

Coat & Fry the Chicken

• Heat oil in a deep wok to 180°C (350°F).
• Coat each piece of marinated chicken in potato starch, ensuring full coverage.
• Fry for about 6 minutes until golden brown.
• Remove and let it rest while the oil heats back up.
• Double-fry for 1 minute for extra crispiness.

 Assemble the Donburi

• Fill a bowl with warm, fluffy rice.
• Top with shredded cabbage.
• Pile on the crispy karaage—make it a mountain!
• Make a little well and crack open the onsen egg on top.
• Drizzle with Kewpie mayo and sprinkle with shichimi togarashi.
• Garnish with spring onions.

Final Step:

• Dive in! Break the egg yolk, mix everything up, and enjoy crispy, juicy karaage with that silky egg goodness.