Description
Crispy Japanese-style fried chicken and sautéed mushrooms served over steamed rice, drizzled with a sweet and savory soy glaze.
Ingredients
Scale
- For the Chicken Karaage:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sake or dry sherry
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 cup potato starch or cornstarch
- Vegetable oil, for frying
- For the Mushrooms:
- 8 oz shiitake or cremini mushrooms, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- For the Crispy Glaze:
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons honey or brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
- For Serving:
- 2 cups cooked white rice
- Sliced green onions
- Toasted sesame seeds
Instructions
- Marinate the chicken: In a bowl, combine chicken pieces with soy sauce, sake, ginger, and garlic. Toss to coat, cover, and refrigerate for at least 30 minutes.
- Make the glaze: In a small saucepan, whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, and garlic. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring, until thickened, about 1 minute. Remove from heat and set aside.
- Cook the mushrooms: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown. Add soy sauce and sesame oil, toss to coat, then transfer to a plate.
- Fry the chicken: Pour vegetable oil into a deep pot to a depth of about 2 inches. Heat to 350°F (175°C). Dredge marinated chicken pieces in potato starch, shaking off excess. Fry in batches until golden brown and cooked through, about 4–5 minutes per batch. Drain on paper towels.
- Assemble the bowls: Divide rice among serving bowls. Top with fried chicken and sautéed mushrooms. Drizzle with the crispy glaze. Garnish with green onions and sesame seeds. Serve immediately.
Notes
For extra crispiness, double-fry the chicken: fry once at 325°F for 3 minutes, let rest 5 minutes, then fry again at 350°F until golden. You can substitute chicken breast, but thighs stay juicier. The glaze can be stored in the refrigerator for up to a week.
Nutrition
- Calories: 620
- Sugar: 12 g
- Fat: 28 g
- Carbohydrates: 58 g
- Protein: 32 g