Best 4 Chicken Karaage Don Recipes

**Chicken Karaage Don: A Taste of Japanese Comfort Food**

Chicken Karaage Don is a delectable Japanese dish that combines crispy fried chicken with a savory and sweet sauce, served atop a bed of fluffy rice. The chicken is marinated in a mixture of soy sauce, sake, garlic, and ginger, then coated in potato starch and deep-fried until golden brown and succulent. The sauce is made with a blend of soy sauce, mirin, sake, and sugar, creating a rich and flavorful glaze that perfectly complements the crispy chicken. This satisfying meal is often served with a side of pickled vegetables and a sprinkling of sesame seeds, adding an extra layer of texture and flavor.

**Additional Recipes Included:**

1. **Chicken Karaage:** This recipe provides a step-by-step guide to making the crispy and juicy chicken karaage, the star of the Chicken Karaage Don.

2. **Chicken Karaage Sauce:** Learn how to make the flavorful sauce that coats the chicken karaage, combining soy sauce, mirin, sake, and sugar to create a perfect balance of sweet and savory flavors.

3. **Japanese Rice:** Discover the art of cooking fluffy and tender Japanese rice, the perfect accompaniment to the Chicken Karaage Don.

4. **Pickled Vegetables:** Get the recipe for a variety of pickled vegetables, often served alongside Chicken Karaage Don, adding a refreshing and tangy contrast to the richness of the dish.

Here are our top 4 tried and tested recipes!

JAPANESE FRIED CHICKEN (KARAAGE CHICKEN)

Japanese Fried Chicken (Karaage Chicken) image

Recipe Video Above. One of the most popular Japanese dishes, not only within Japan but abroad, Karaage Chicken is pretty easy to make as long as you don't mind deep frying. Just marinate the chicken, toss in flour, and deep fry. Simple as that. The key is double frying so that the chicken becomes crunchy outside and juicy inside.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Provided by Yumiko

Categories Main

Time 25m

Number Of Ingredients 9

Ingredients

350g/12.3oz chicken thigh fillets (, cut into large bite size pieces (Note 1))
20g/0.7oz corn flour (/ cornstarch)
Vegetable oil for deep frying
1 tbsp soy sauce
1 tbsp cooking sake
1/2 tsp mirin ((Note 2))
2 tsp freshly grated ginger (including juice)
Shredded lettuce or cabbage
Sprigs of parsley

Steps:

Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a ziplock bag or a bowl.
Massage the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 minutes to an hour.
Heat enough oil in a deep pot or pan to 160°C/320°F (note 3). The depth of the oil should be about 3-4cm/1¼-1½".
Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid, and put them in a bowl.
Sprinkle over the corn flour and turn chicken to coat every piece with corn flour.
Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4). You may want to move the chicken pieces around as they tend to stick to the bottom of the pot/pan.
Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note 5) on paper towels. Repeat with remaining chicken pieces.
Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200°C/374-392°F (note 3).
Put the chicken pieces back into the oil in batches and fry for about 30 seconds to 1 minute until golden brown and crunchy. Repeat with remaining chicken pieces.
Serve immediately with shredded lettuce and parsley for decoration if using.

Nutrition Facts : ServingSize 217 g, Calories 523 kcal, Carbohydrate 9.4 g, Protein 30 g, Fat 40 g, SaturatedFat 7.9 g, TransFat 0.3 g, Cholesterol 166 mg, Sodium 7.5 mg, Fiber 0.8 g, Sugar 0.7 g, UnsaturatedFat 29.1 g

CHICKEN KARAAGE DON RECIPE - (4/5)

Chicken Karaage Don Recipe - (4/5) image

Provided by cookism

Number Of Ingredients 24

Ingredients

For chicken karaage:
2 cups cooked Japanese short-grain rice, divided into two serving bowls
Nori, cut into short strips for garnish
Kewpie mayonnaise, to serve
600 g boneless chicken thigh, cut into bite-sized pieces
2 tbsp shoyu
2 tbsp ginger juice
2 tbsp sake
1/2 tbsp sesame oil
1/2 tbsp sugar
2 tsp grated garlic
Pinch white pepper
1 egg
1/4 cup plain flour
1/4 cup potato starch
Vegetable oil for deep frying
For onion omelette:
50 ml dashi stock
1/2 tbsp sake
1/2 tbsp mirin
1/2 tbsp sugar
1 tbsp shoyu
1/2 medium onion, cut into thin slices
3 eggs

Steps:

1. In a bowl, mix chicken with shoyu, ginger juice, sake, sesame oil, sugar, grated garlic and white pepper. Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for half an hour. 2. Add plain flour, potato starch and egg into the bowl of marinated chicken and mix well. In a deep frying pan, heat vegetable oil to 160C. Add in chicken pieces and fry till lightly browned. Transfer chicken onto a cooling rack and further heat the vegetable oil to 180C. Double-fry chicken for another couple of minutes till it is cooked, crispy and golden brown. 3. To make onion omelette, add dashi stock, sake, mirin, sugar, shoyu and onion slices in a frying pan over medium heat. Cover the pan with a lid and cook for 1 to 2 minutes until the onions are soft. Lightly beat the eggs and pour half the amount into the pan, distributing it evenly over the surface. Cover the pan and cook for another minute until the egg is slightly firm, then add in the rest of the egg. Turn the heat off and cover the pan for 30 seconds. Divide and top onto two bowls of cooked rice. 4. Add chicken karaage, drizzle a little kewpie mayonnaise, garnish with nori and serve.

KARAAGE (JAPANESE FRIED CHICKEN)

Karaage (Japanese Fried Chicken) image

Learn two methods of frying that produce moist, flavorful, boneless, skinless chicken with a super-thin coating that's incredibly crispy and crunchy. Serve with lemon or lime wedges.

Provided by Chef John

Categories Fried Chicken

Time 1h45m

Yield 4

Number Of Ingredients 13

Ingredients

1 clove garlic, finely grated
1 tablespoon finely grated fresh ginger
3 tablespoons soy sauce
3 tablespoons sake
1 tablespoon mirin
⅛ teaspoon sesame oil
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ teaspoon white sugar
¼ teaspoon kosher salt
1 ¼ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 cup potato starch
1 quart canola oil, or as needed

Steps:

Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
Heat oil in a deep fryer to 350 degrees F (175 degrees C).
Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.

Nutrition Facts : Calories 2263.4 calories, Carbohydrate 32 g, Cholesterol 117.8 mg, Fat 225.8 g, Fiber 0.2 g, Protein 29 g, SaturatedFat 29.9 g, Sodium 921.4 mg

KARAAGE (JAPANESE FRIED CHICKEN)

Karaage (Japanese Fried Chicken) image

At Kunyan, a ramen shop in a mountain hot-spring town near the Sea of Japan, fried chicken is served until 2 a.m., or whenever the last customer leaves. The flesh is firm and flavorful with sweetened soy and garlic, coated in a fox-colored crust of potato starch that stays crisp on the table through a second round of highballs. Kunyan's "mama," who presides over pan-frying gyoza and pouring frothy Super Dry beer, would never give up her recipe, but the flavors in this version are awfully similar. To approximate the best Japanese chicken - meatier, fattier, and more flavorful than American supermarket meat - buy your chicken from a farmers' market, and debone it yourself or ask a butcher. Don't feel pressure to do it perfectly: The pieces will be encrusted in a crisp coating, and the leftover bones make great stock.

Provided by Hannah Kirshner

Categories poultry, appetizer, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons grated fresh ginger, with its juice
2 teaspoons grated or smashed garlic (from about 3 cloves)
2 tablespoons dry sake
3 tablespoons soy sauce
2 teaspoons sugar
4 skin-on chicken thighs (about 1 1/2 to 2 pounds), deboned, cut into 2-inch chunks
Peanut oil, or a mixture of peanut and canola or safflower, for frying
1 cup potato starch (katakuriko)
1/4 teaspoon fine sea salt
1/2 teaspoon black pepper
Lemon wedge, for serving
Lettuce and cucumber slices, for serving (optional)

Steps:

In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.
Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5 inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees. Place several layers of newsprint or paper towels on a sheet pan.
While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.
Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.
When all the chicken has been fried once, increase the oil's temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don't serve it immediately.
Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 15 grams, Carbohydrate 33 grams, Fat 23 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 6 grams, Sodium 775 milligrams, Sugar 2 grams, TransFat 0 grams

Tips for Making the Best Chicken Karaage Don:

Use boneless, skinless chicken thighs: They are more flavorful and succulent than chicken breasts.
Cut the chicken into bite-sized pieces: This will help them cook evenly.
Marinate the chicken in a mixture of sake, soy sauce, ginger, and garlic: This will add flavor and help tenderize the chicken.
Double-coat the chicken in potato starch: This will help create a crispy exterior.
Fry the chicken in hot oil until golden brown and crispy: Make sure the oil is hot enough before adding the chicken, otherwise it will not crisp up properly.
Serve the chicken karaage don immediately with rice, shredded cabbage, and a drizzle of tonkatsu sauce: This is a classic Japanese dish that is sure to please everyone.

Conclusion:

Chicken karaage don is a delicious and easy-to-make Japanese dish that is perfect for a quick and satisfying meal. With its crispy chicken, flavorful sauce, and fluffy rice, it is sure to become a favorite in your household. So next time you are looking for a new and exciting dish to try, give chicken karaage don a try. You won't be disappointed.