Chicken Karaage Don
This chicken karaage don is inspired by one of my favorite Japanese grocery stores. I think it's overall very easy to make, but of course you need to deep-fry the chicken which I know many of you dislike doing. Anyways, this dish is totally worth it and super satisfying.
Ingredients
For the kaarage
- 1 pound boneless chicken thighs (cut into 1 or 2-inch chunks)
- 2 tablespoons minced garlic (about 6 cloves)
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 large egg white
- 1 cup potato starch (or cornstarch)
- 1 cup tapioca starch (you can buy this at Asian grocery stores)
For the spicy sauce
- 2 tablespoons gochujang
- 1 tablespoon sriracha
- 1 tablespoon water
- ½ teaspoon rice vinegar
- ¼ teaspoon sugar
For assembling
- 4 cups cooked sushi rice
- lemon wedges (optional)
Instructions
For the karaage
- To a medium bowl, add the chicken thighs, garlic, ginger, soy sauce, sake, sugar, salt, and egg white. Mix well then marinate for at least 40 minutes.
- In another medium bowl, whisk together the cornstarch and tapioca starch. Add 2 tablespoons of this mixture to the marinade (this helps thicken the marinade so that the skin will be thicker).
- Working one piece at a time, coat each piece of chicken in the starch mixture then transfer to a baking sheet. Make sure to shake off excess starch otherwise there will be white specks over the crust after frying.
- Let the chicken rest for 15 minutes to allow the starches to hydrate.
- Heat about 1 inch of oil to 350°F in a Dutch oven. Use a spatula to release the chicken from the baking sheet. Deep-fry the chicken in two batches for 4-5 minutes until golden brown and crispy. Transfer to a wire rack to drain excess oil. Allow the temperature to come back to 350°F before starting the next batch.
For the spicy sauce
- Simply combine all the ingredients in a small bowl.
For the boiled lettuce
- To a medium pot, add the salt, oil, and about 8 cups of water. Bring to a boil.
- Use your hands to tear the lettuce into bite-sized pieces. I usually make them about 3 inches wide.
- Dunk the lettuce in the boiling water for 10 seconds then drain and set aside on a plate.
To assemble
- Scoop 2 cups of rice into a bowl. Add a layer of lettuce followed by a generous drizzle of spicy sauce. Finally, add the chicken on top. I also recommend serving this with lemon wedges for people who like it more sour. Enjoy!