CHICKEN KARAAGE DON RECIPE - (4/5)

Chicken Karaage Don Recipe - (4/5) image

Provided by cookism

Number Of Ingredients 24

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.