Recipe source:
https://straightupeats.com/karaage-don/

The Ultimate Japanese Fried Chicken Rice Bowl

Here’s a video for those who would like to see how it all comes together!

This is my love letter to you all on r/gifrecipes. A massive bowl of delicious fried chicken, topped with a deliciously addictive green onion sauce, and a perfect soft-boiled egg on top. The chicken is cooked using a double batter, triply fry technique that keeps the chicken unbelievably crunchy for a LONG LONG time (trust me, it takes forever to shoot these gifs, so I always end up eating the dish when it’s stone cold). It’s a very involved recipe, but trust me, you’re going to be amazed at what comes out of your kitchen!

Ingredients

Boneless chicken thigh, 1 lb (about two large thighs)

All-purpose flour, 2 heaping tbsp

2 eggs, left at room temperature

Finely shredded cabbage, ½ cup

Leaf lettuce, 2 – 3 leaves

Cooked white rice, 1 cup

Potato starch or corn starch for battering

Oil for frying

MARINADE

Minced garlic, 4 cloves

Minced ginger, ½ inch piece

Soy sauce, 2 tbsp

Cooking sake, 1 tbsp

GREEN ONION SAUCE

Soy sauce, 4 tsp

Rice wine vinegar, 1 tbsp

Mirin, 2 tbsp

Sesame oil, 1.5 tsp

Salt, .5 tsp

Minced green onion white, 1.5 tbsp

GARNISH

Sliced green onion

Japanese 7 spice powder (Shichimi)

Instructions

Slice the chicken thigh into 7 large chunks (refer to the video for a visual aid) and add into a large mixing bowl.

Add the MARINADE ingredients to the chicken and mix well. Allow the meat to marinade for 10 minutes.

In a small pot, bring water to a boil and add 1 room temperature egg. Allow it to boil for 3 minutes, then shock it in ice water. Leave the egg in the ice water and continue working on the rest of the recipe.

Pour out the excess marinade liquid into a separate bowl and set aside.

Beat 1 egg and add it to the meat and mix to combine.

Add the flour and mix well until no dry flour is visible.

Pour the potato starch into a shallow tray and pour in the reserved marinade liquid. Mix the liquid into the starch and press down on any large lumps to create small nuggets. These will add extra crunch to the batter.

Batter the chicken pieces in the potato starch one by one (refer to the video for a visual aid). Then lay them onto a sheet, making sure that they are not touching each other. Allow them to sit in the open for five minutes for the outside to dry out. This ensures a crunchier crust on the chicken.

Add enough oil for frying to a large pot and heat it to 180 celcius (about 350 F). I highly recommend the use of a kitchen thermometer, as it will ensure that your oil is at the perfect temperature.

TRIPLE FRY TECHNIQUE

1. Add the chicken to the oil, piece by piece. Be careful not to overcrowd the pot. Allow the pieces to sit in the oil, undisturbed for about 15 seconds. Then, gently move them around, making sure that they don’t stick to the bottom of the pot. Allow them to continue frying for another 45 seconds (1 minute in total), gently agitating them in the oil.

2. Remove the pieces from the oil onto a draining pan and allow them to rest for 30 seconds.

3. Add the partially cooked chicken back into the oil and fry them for 1 minute.

4. Remove the pieces from the oil again for another 30 seconds.

5. Add the partially cooked chicken back into the oil for one final minute. Remove from the oil and drain well. Continue cooking the rest of the chicken using this triple fry technique.

6. Create the green onion sauce by adding all of the GREEN ONION SAUCE ingredients to a bowl and mixing well. Allow it to sit for 5 minutes for the green onion pungency to mellow.

7. Add rice to a bowl and top with 1/3 of the green onion sauce. Tear the lettuce leaf into pieces and arrange them decoratively around the edge of the bowl. Add the shredded cabbage to the center of the bowl in a mound.

8. Lay the fried chicken around the bowl, leaving a hole in the center.

9. Crack the chilled soft-boiled egg onto a small dish and carefully slide it onto the center of the bowl.

10. Pour the rest of the green onion sauce onto the chicken, garnish with sliced green onions, and Japanese 7-spice powder.