Posted on Wed 5th February 2025
Karaage Don
A Japanese fried chicken rice bowl with a delicious onsen egg!
Cuisine
Japanese
Time
1 hour
Servings
1-2
Ingredients
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)
Method
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.