Karaage Don – Crispy Fried Chicken Rice Bowl

Ingredients

500g boneless skinless chicken thighs, cut into chunky pieces

1 egg

150–200g potato starch (or cornflour)

Vegetable oil (for deep frying)

2 portions freshly cooked Japanese rice

¼ white cabbage, very finely shredded

2 eggs (for onsen-style topping)

Spring onions, sliced

Kewpie mayonnaise

Shichimi togarashi

The Marinade

2 garlic cloves, grated

1 thumb-sized piece ginger, grated

2 tablespoons mirin

1 tablespoon sake (or rice wine)

1 tablespoon light soy sauce

PREPARATION

COOKING

Method

1. Bring a pot of water to the boil. Turn off the heat and gently lower in the eggs. Leave for 6–7 minutes to create a soft onsen-style egg. Remove and set aside.

2. In a bowl, combine chicken with grated garlic and ginger. Add mirin, sake and soy sauce. Massage well. 

3. Crack in 1 egg and mix thoroughly. Leave to marinate for at least 10 minutes (longer if refrigerated).

4. Heat vegetable oil to 180°C.

5. Dredge marinated chicken thoroughly in potato starch, ensuring each piece is fully coated and separated.

6. Deep fry in batches for 5–6 minutes until light golden and cooked through. Remove and allow oil to return to temperature.

7. Fry again for 1 minute to achieve maximum crispiness (double fry technique). Drain well.

8. Assemble the bowl: place rice at the base, top with shredded cabbage, then pile on crispy chicken.

9. Crack the soft egg over the top. Finish with spring onions, kewpie mayonnaise and a sprinkle of shichimi.

School of Wok Tips

• Double frying is essential for ultra-crispy karaage.

• Use potato starch for a lighter, crispier crust than regular flour.

• Don’t overcrowd the oil — fry in batches for better texture.

• The onsen egg should have barely set whites and a runny yolk.

FAQs

What is Karaage Don?

It’s a Japanese rice bowl (donburi) topped with crispy fried chicken and often a soft egg.

Can I skip the second fry?

You can, but double frying dramatically improves crispness.

What if I don’t have mirin or sake?

You can substitute with rice wine and a small pinch of sugar to replicate the sweetness.