Our friends Neil and Sharon were coming around for dinner, they are regulars and we had tried many different incarnations of big meat, or bbq extravaganzas so we wanted to give them something a bit different, I thought why not go for my take on a Japanese Chicken Karaage Bowl.

Chicken Karaage Bowl is a dish that gives so much, sure it consists of 22 ingredients so it may seem daunting, but it is a crowd pleaser. As a dish it has a plethora of tastes and textures, Japanese flavours with deep fried awesomeness, pickles for gut health (no I don’t have any proof of that), rice for carbs, edamame for protein and fibre, togarashi for antioxidants and endorphins (once again no basis for that statement), sesame seeds for calcium, magnesium, phosphorus, and zinc (whatever they are good for) and Japanese mayonnaise for … tastiness.

As I said it sounds daunting and there are a lot of ingredients, but most of these ingredients are store staples that you will probably have sitting around and if you do, from start to finish should only take about 30-40 minutes (plus marinating time in the middle).

I know what you are wondering, did Neil and Sharron enjoy it? Well their bowls were clean and I even caught Neil sneaking back to the kitchen for a second helping of the chicken, to be fair I also caught him sneaking back for seconds of the mushroom soup starter (we must have done something right).

Anyway I just want to apologise to the Japanese people for this recipe, it’s just a Kiwi Scotsman’s interpretation on what he believes could be a Japanese dish.

DomesticEngineer

Chicken Karaage Bowl

5 from 1 vote

A deranged Scottish Kiwi attempts Japanese

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: dinner, Lunch

Cuisine: Japanese

Calories: 737

Ingredients Method Nutrition Notes

Ingredients

 

MetricUS Customary

 

1x2x3x?

Chicken

• 600 g Chicken thighs (boneless/skinless)
• 1 tbsp Ginger – grated
• 1 tbsp Garlic – minced
• 2 tbsp Soy Sauce (I used GF)
• 1 tbsp Mirin
• 1 tsp Sesame oil
• 1 tsp chilli oil
• 2 tsp White pepper
• 200 g Potato starch
• 300 ml Peanut oil (or rice bran oil)

Pickled Vegetables

• 1 Carrot (julienned)
• 1 Red onion (thinly sliced)
• 1 Red chilli (thinly sliced)
• Some other random vegetables
• 115 g White sugar
• 125 g white vinegar (or cider vinegar)

Serving

• 1 cup Sushi rice – cooked (uncooked measurement)
• 100 g Edamame beans (shelled)
• 1 Spring onion (thinly sliced)
• 1 tbsp Sesame seeds (toasted is better if you the inclination)
• Japanese mayonnaise
• Shichimi togarashi

Method

 

1. Start by cutting skinless thigh fillets into manageable pieces
   
2. In a bowl add ginger, garlic, GF soy, mirin, sesame oil, chilli oil and white pepper, mix  and leave to marinate in the fridge for at least an hour, but up to 24 hours
   
3. Julienne (cut into thin strips or cheat like me with a julienne peeler) some carrots, slice some red onions, chillis and whatever other random vegetable that takes your fancy
   
4. Mix the white vinegar and sugar put it on a medium heat until the sugar is dissolved and pour it over the vegetables in a heat proof bowl, leave for at least an hour, (I always make more than is required and keep in the fridge for salads, sandwiches and to just snack on).
   
5. Drain the marinade from chicken a coat with potato starch (I throw it all into a plastic bag and shake it up, but that might be inappropriate)
6. Heat the peanut oil in a heavy based pan until it reaches 187℃/370℉ (okay, 180℃/350℉ works but be non-conformist)
7. Fry the chicken until it is cooked through and looking crispy (about 2-3 minutes each side) remember to turn it, if making a decent batch or you have a small pan, cook in batches and keep the rest warm in the oven
   
8. Meanwhile cook the rice and edamame to packet instructions
9. Assemble in bowls as such; rice, edamame, chicken, picked vegs, Japanese mayo, spring onions, a sprinkle each of sesame seeds and shichimi togarashi
   

Nutrition

Calories: 737kcalCarbohydrates: 88gProtein: 31gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 147mgSodium: 697mgPotassium: 976mgFiber: 5gSugar: 34gVitamin A: 2802IUVitamin C: 22mgCalcium: 87mgIron: 3mg

Notes

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