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Karaage Don (Bol de poulet frit japonais)

Name: Karaage Don (Bol de poulet frit japonais)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: JP
Ingredients: 600 g boneless, skin-on chicken thighs, cut into 4 cm chunks; 2 tbsp soy sauce; 1 tbsp sake; 1 tsp grated fresh ginger; 1 tsp grated garlic; 1 pinch sugar; 70 g potato starch (katakuri-ko) or cornstarch; 750 ml neutral oil, for frying (plus more as needed for a 3 cm depth); 3 tbsp soy sauce; 3 tbsp mirin; 1 tbsp sake; 1 tbsp sugar; 600 g cooked Japanese short-grain rice, hot; 150 g cabbage, very finely shredded; 4 tbsp Japanese mayonnaise (Kewpie); 2 spring onions, thinly sliced; 1 tbsp toasted white sesame seeds; to taste shichimi togarashi (optional)

20m

Prépa

25m

Cuisson

Portions

Moyen

Difficulté

Poulet frit croustillant au gingembre et à l'ail, servi sur riz chaud avec chou croquant, glaçage sucré-salé au soja et mayonnaise.

#japanese#fried-chicken#rice-bowl#donburi#comfort-food

Portions

4portions

Ingrédients

Nutrition

calories680

protein34g

carbs68g

fat28g

fiber2g

Par portion

Étapes

Marinate the chicken

Pat the chicken dry with paper towels, then mix it with the soy sauce, sake, ginger, garlic and sugar in a bowl. Let it sit for 15-20 minutes so the flavor goes into the meat, not just the surface.

600 g chicken thighs
2 tbsp soy sauce
1 tbsp sake
1 tsp grated ginger
1 tsp grated garlic
1 pinch sugar

⏱15:00

Coat in starch

Lift each piece of marinated chicken out, letting excess marinade drip off, then toss in the potato starch until fully and evenly coated, shaking off any loose extra. Potato starch (katakuri-ko) gives karaage its light, craggy, very crisp shell, unlike flour.

70 g potato starch
600 g marinated chicken from step 1

✅ C'est prêt quand : chicken is evenly white with starch, no wet patches

First fry

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Second fry

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Make the glaze

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Assemble the bowl

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Marinate the chicken

Pat the chicken dry with paper towels, then mix it with the soy sauce, sake, ginger, garlic and sugar in a bowl. Let it sit for 15-20 minutes so the flavor goes into the meat, not just the surface.

600 g chicken thighs
2 tbsp soy sauce
1 tbsp sake
1 tsp grated ginger
1 tsp grated garlic
1 pinch sugar

⏱15:00

Coat in starch

70 g potato starch
600 g marinated chicken from step 1

✅ C'est prêt quand : chicken is evenly white with starch, no wet patches

First fry

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Second fry

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Make the glaze

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Assemble the bowl

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History & Culture

The Story Behind the Dish

📍 Nakatsu, Oita Prefecture, Japan📅 20th century🍗 JP

Karaage, bite-sized Japanese fried chicken, is said to have become a local specialty in Nakatsu, a town on Japan's southern island of Kyushu that is still proudly known as the country's karaage capital, with dozens of shops devoted to it. The style spread nationwide after the Second World War as oil became more affordable and fried foods appeared on more home and restaurant tables.

Serving it over rice as a don, in the style of gyudon or katsudon, turned a popular side dish and bar snack into a full meal, now a fixture of lunch counters, convenience stores and home kitchens across Japan.

⭐ Why It's Famous

The double fry is the secret: a first fry cooks the chicken through, and a second, hotter fry drives out moisture and locks in a shell that stays crisp even once glazed and sitting on hot rice.