15% off Classes and Vouchers | LNY25

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

Most popular Latest
recipe

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.

How to cook Karaage Don