Okinawan-Style Chicken Karaage-don (Japanese-Chinese Fusion Rice Bowl)
Okinawan-Style Chicken Karaage-don (Japanese-Chinese Fusion Rice Bowl)
Flavorful Okinawan-Style Chicken Karaage-don: A Unique Fusion Rice Bowl Recipe
Hello from Chan’s Kitchen! Today, we’re making a special Chicken Karaage-don, distinct from the usual kind. This is an Okinawan-style version, infused with the aromatic spices of star anise and cilantro, blending Japanese and Chinese culinary influences! It’s not greasy at all, instead offering a clean and delicious taste. Give this recipe a try!
Main Ingredients- 1 serving of freshly cooked hot rice
- 1/4 red onion
- 5g fresh cilantro
- 300g boneless, skinless chicken thigh meat
- 1 tsp soy sauce (for marinating chicken)
- 1 tsp sake (for marinating chicken)
- 1/2 egg yolk (optional, for the batter)
- Potato starch or cornstarch (for chicken coating and sauce thickening)
Okinawan Rice Bowl Sauce- 4 Tbsp soy sauce
- 2 Tbsp sake
- 4 Tbsp water
- 1 Tbsp sugar
- Potato starch or cornstarch (for sauce thickening)
- 1 whole star anise
- 4 Tbsp soy sauce
- 2 Tbsp sake
- 4 Tbsp water
- 1 Tbsp sugar
- Potato starch or cornstarch (for sauce thickening)
- 1 whole star anise
Cooking Instructions
Step 1
– Make the Okinawan Rice Bowl Sauce – In a saucepan, combine 4 Tbsp soy sauce, 2 Tbsp sake, 4 Tbsp water, and 1 Tbsp sugar. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved.
Step 2
Once the sauce begins to boil, reduce the heat to very low. Add 1 whole star anise and let it infuse its aroma for about 1 minute, then remove and discard the star anise. Be careful not to over-infuse, as the flavor can become too strong.
Step 3
Divide the prepared sauce into two portions: one for the rice bowl and one for coating the karaage. For the rice bowl sauce, mix 1 tsp of starch with 1 Tbsp of water to create a slurry. Add this slurry to the saucepan with the sauce, and gently stir over low heat until it thickens to a desired consistency. It should be thick enough to coat the rice without running off.
Step 4
– Prepare the Chicken Karaage – Cut the chicken thigh meat into bite-sized pieces. Place the chicken in a bowl and marinate with 1 tsp soy sauce, 1 tsp sake, and a pinch of pepper (optional). Let it marinate for about 10 minutes.
Step 5
Add 2 Tbsp of starch to the marinated chicken and mix well to coat each piece evenly. (Optional: For an extra crispy texture, you can mix 1/2 egg yolk with the chicken first, then coat with starch.) You can fry the chicken immediately after coating, or refrigerate it for about 30 minutes to help the coating adhere better.
Step 6
Thinly slice the red onion. Soak the slices in cold water for about 10 minutes to remove their pungent flavor, then drain thoroughly.
Step 7
Roughly chop the cilantro. This will add a fresh, aromatic touch.
Step 8
Heat frying oil to 160°C (320°F). Carefully add the starch-coated chicken pieces and fry for about 5-6 minutes until lightly golden brown. The goal here is to cook the exterior, not necessarily through to the center, as it will be fried again.
Step 9
Remove the chicken from the oil and let it drain on a wire rack for a minute or two while the oil heats up to 180°C (356°F). Once the oil is hot, return the chicken to the fryer and fry for another 1-2 minutes until it’s extra crispy and golden brown. This double-frying method ensures a wonderfully crunchy karaage.
Step 10
Heat a small pan and add the double-fried chicken karaage along with 2-3 Tbsp of the karaage sauce (the portion set aside for coating). Over medium-low heat, quickly toss the chicken in the sauce until it’s evenly coated. Be careful not to burn the sauce.
Step 11
Serve the hot rice in a bowl. Spoon about 1/3 of the thickened rice bowl sauce over the rice. This will make the rice wonderfully moist.
Step 12
Arrange the sauced chicken karaage attractively on top of the rice. Drizzle a little more of the rice bowl sauce over the karaage if desired.
Step 13
Finally, garnish with the drained red onion slices and chopped cilantro. Your Okinawan-Style Chicken Karaage-don is complete! Enjoy this uniquely refreshing and flavorful dish.
