How to Master Japanese Fried Chicken Technique

Flavor Foundation

Strategic marination process infusing chicken with Japanese flavor profile.

Textural Technique

Double-frying method achieving perfect crispy exterior with juicy interior.

Component Balance

Proportional arrangement of rice, protein, and vegetables creating complete meal.

Visual Presentation

Color-conscious arrangement emphasizing contrasts for appetizing appearance.

Baking Tips

For the crispiest chicken, ensure the oil temperature stays consistent throughout frying

Pat chicken pieces dry before marinating for better flavor absorption

Double-frying creates the signature crispy exterior while maintaining juicy meat inside

The chicken can be marinated overnight for deeper flavor development

For a lighter version, the chicken can be air-fried at 400°F (200°C) for 12-15 minutes

Prepare vegetables ahead of time and store in cold water for maximum crispness

Japanese short-grain rice works best for authentic texture, but other varieties can substitute

Make extra karaage for bento boxes or cold leftovers the next day

Karaage Rice Bowl

Name: Karaage Rice Bowl
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: For the Chicken Marinade:; 1.5 pounds (700g) boneless chicken thighs, cut into 2-inch pieces; 3 tablespoons soy sauce; 2 tablespoons sake (or dry white wine); 1 tablespoon mirin; 2 teaspoons grated fresh ginger; 2 cloves garlic, minced; For the Coating:; 1 cup potato starch (or cornstarch); 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon white pepper; Vegetable oil for deep frying; For the Rice Bowl:; 4 cups cooked short-grain Japanese rice; 1 cup shredded cabbage; 1 carrot, julienned; 1/2 cucumber, thinly sliced; 4 radishes, thinly sliced; 1 avocado, sliced; 4 soft-boiled eggs (optional); For the Sauce:; 1/4 cup mayonnaise; 1 tablespoon sriracha or chili sauce (adjust to taste); For Garnish:; 2 green onions, finely sliced; 1 tablespoon toasted sesame seeds; Shichimi togarashi (Japanese seven spice) to taste; Lemon wedges for serving

This Karaage Rice Bowl recipe combines crispy Japanese fried chicken with fluffy rice and fresh vegetables for a satisfying meal. The dish balances savory flavors with refreshing components, creating a well-rounded dining experience. This medium-difficulty recipe requires attention to the chicken marinating process and frying technique but rewards with restaurant-quality results at home. Perfect for a filling lunch or dinner that impresses with authentic Japanese flavors.

Prep Time

30 Minutes

Cook Time

15 Minutes

Total Time

1H15 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chicken Marinade:

1.5 pounds (700g) boneless chicken thighs, cut into 2-inch pieces

3 tablespoons soy sauce

2 tablespoons sake (or dry white wine)

1 tablespoon mirin

2 teaspoons grated fresh ginger

2 cloves garlic, minced

For the Coating:

1 cup potato starch (or cornstarch)

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon white pepper

Vegetable oil for deep frying

For the Rice Bowl:

4 cups cooked short-grain Japanese rice

1 cup shredded cabbage

1 carrot, julienned

1/2 cucumber, thinly sliced

4 radishes, thinly sliced

1 avocado, sliced

4 soft-boiled eggs (optional)

For the Sauce:

1/4 cup mayonnaise

1 tablespoon sriracha or chili sauce (adjust to taste)

For Garnish:

2 green onions, finely sliced

1 tablespoon toasted sesame seeds

Shichimi togarashi (Japanese seven spice) to taste

Lemon wedges for serving

Instructions

Prepare the marinade: In a bowl, combine soy sauce, sake, mirin, grated ginger, and minced garlic. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.

Prepare the coating: In a shallow dish, mix together potato starch, flour, salt, and white pepper.

Heat vegetable oil in a deep pot or wok to 340°F (170°C). The oil should be about 2 inches deep.

Remove chicken from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the coating mixture, shaking off excess.

Fry the chicken in batches, being careful not to overcrowd the pot. Fry for about 2-3 minutes until light golden.

Remove chicken and let rest on a wire rack for 2-3 minutes. Increase oil temperature to 350°F (180°C).

Return chicken to the hotter oil and fry again for 1-2 minutes until deeply golden and crispy. This double-frying technique creates the signature karaage texture.

Transfer to a paper towel-lined plate to drain excess oil.

Prepare the spicy mayo: Mix mayonnaise with sriracha or chili sauce to taste.

Assemble the rice bowls: Place a generous portion of cooked rice in each bowl.

Arrange the karaage chicken pieces on one side of the rice.

Add shredded cabbage, julienned carrots, cucumber slices, radishes, and avocado slices in separate sections around the bowl.

Place a soft-boiled egg on top if using.

Drizzle with spicy mayo, sprinkle with green onions and sesame seeds, and add a dash of shichimi togarashi.

Serve immediately with lemon wedges on the side.

Karaage Rice Bowl

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Japanese Fried Chicken Technique

Karaage Rice Bowl

Ingredients

Instructions