Karaage Don (Japanese Fried Chicken Rice Bowl)

Karaage Don, or Japanese Fried Chicken Rice Bowl, is one of my favorite rice bowl’s to have. Especially when it’s steaming hot! The chicken is lighter in texture compared to the normal fried chicken, but still rich in flavor. It’s best to use potato/corn starch instead of flour for a delicious crispy texture, and if possible, use chicken thigh for a juicy taste.

Don is short for “Donburi”, which literally translates to “bowl”. It’s normally used as a suffix for Japanese rice bowl dishes such as Gyudon and Katsudon. I absolutely LOVE making this at home because that just means I can have as much chicken as I want! (And I get so sad when I finish my rice bowls quickly when eating out.)

You can use any toppings or garnishes you’d like. I added a poached egg, Japanese mayo, green onions and nanami togarashi for a little bit more heat. This karaage recipe is alcohol free, made without mirin and/or sake. Hope you’ll love this as much as I do!

RECIPE

Print Recipe

No ratings yet

Karaage Don

This Japanese fried chicken rice bowl is such a simple but perfect meal that anyone will love! This karaage recipe is alcohol free, made without mirin and/or sake.

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Course: Main Course

Keyword: chicken, easy, experience

Servings: 2

Ingredients

Marination

• 3/4 lb chicken thigh (cut to preferred size)
• 4 tbsp light soy sauce
• 1/4 tsp black pepper
• 1/2 tbsp Apple Cider Vinegar*
• 1/2 tbsp honey*
• 3 cloves garlic (crushed/grated)
• 3 tbsp potato/corn starch

Others (optional)

• 1.5 cups cooked rice
• 1 tbsp soy sauce
• Japanese mayo
• 1 tbsp chili oil
• 1 poached egg
• Nanami Togarashi
• green onions

Instructions

To make chicken karaage

• Marinate the chicken with all the ingredients listed except the potato/corn starch. 
• Set aside for at least 15 minutes. 
• Add the starch and mix well. 
• In hot oil, fry till golden brown by batches and drain on paper towel.

To assemble rice bowl

• Add rice to a bowl and season with soy sauce and chili oil.
• Add as many chicken karaage as you want and Japanese mayo all over.
• Add a poached egg in the middle/on top and garnish with green onions and nanami togarashi for extra heat. Enjoy!

Notes

*Traditionally, sake is used but I substituted it with equal parts of apple cider vinegar and honey. You can use either or omit it out.

*You can be creative and use any toppings or garnishing you want. 

Other recipes you'll like:

Chicken Katsudon (Chicken Cutlet Rice Bowl) Easy Shrimp Fried Rice Malaysian Malay-Style Chicken Rice (Nasi Ayam)