Tori Karaage Don

Tori Karaage Don is a popular Japanese dish featuring crispy, bite-sized fried chicken served over rice. The chicken is marinated to infuse flavor, coated for a satisfying crunch, and then balanced on a bed of rice. A savory sauce ties it all together, creating a delicious meal.

Course Dinner

Cuisine Japanese

Keyword Cheap Dinner, chicken, chicken dinner, chicken thighs, Japanese dinner, Japanese fried chicken, pan fried chicken thighs

Prep Time 15

Cook Time 10

Marinate 15

Total Time 40

Servings servings

Calories 632kcal

Author Janine Waite

Ingredients

Chicken

5 chicken thighs boneless and skinless
⅓ cup soy sauce
3 tbs Sake
3 tsp grated ginger
3 garlic cloves minced
¼ tsp black pepper
1 cup flour
1 cup potato starch or cornstarch
vegetable oil
½ cup soy sauce
½ cup water
3 tbs sugar
6 tbs Mirin

Rice for Donburi Bowl

3 cups Cooked Japanese short-grain rice
green onions sliced for garnish
Furikake topping

Sauce

½ cup soy sauce
½ cup water
3 tbs sugar
6 tbs Mirin sweet rice wine

Instructions

Marinate the Chicken

Cut chicken thighs into bite-size pieces.
Mix the soy sauce, sake, grated ginger, minced garlic, salt, and black pepper in a bowl. Add the chicken pieces to the marinade and let them marinate for 15-20 minutes.

Prepare Sauce

Combine the soy sauce, mirin, sugar, and dashi stock in a small saucepan. Heat over medium heat until the sugar dissolves and the sauce comes to a gentle simmer. Remove from heat and set aside.

Coat Chicken

Mix the all-purpose flour and potato starch (or cornstarch) in a shallow dish. Dredge the marinated chicken pieces in the flour mixture, making sure they are evenly coated. Shake off any excess coating.

Deep Frying Chicken

Heat vegetable oil in a deep pan or pot to around 350°F (180°C). Fry the coated chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per batch. Transfer to a plate lined with paper towels to drain excess oil.

Air Frying Chicken

Coat cooking oil on one side of the chicken.
Place in an Air Fryer and cook at high heat, 375°F (190°C) for about 12-15 minutes. Halfway through the cooking time, flip the chicken, coat it with oil, and continue cooking.

Assemble the Donburi

Divide the cooked rice between two serving bowls. Place the fried chicken pieces on top of the rice.

Drizzle the Sauce and Garnish

Gently reheat the sauce if needed. Drizzle the sauce over the fried chicken. Sprinkle sliced green onions and furikake over the chicken and rice.

Nutrition