Chicken Karaage Mushroom Bowls are crispy, savory, and easy to make at home.
- introduction – Chicken Karaage Mushroom Bowls
- why make this recipe – Chicken Karaage Mushroom Bowls
- how to make Chicken Karaage Mushroom Bowls
- Ingredients – Chicken Karaage Mushroom Bowls
- Directions – Chicken Karaage Mushroom Bowls
- how to serve Chicken Karaage Mushroom Bowls
- how to store Chicken Karaage Mushroom Bowls
- tips to make Chicken Karaage Mushroom Bowls
- variation – Chicken Karaage Mushroom Bowls
- FAQs – Chicken Karaage Mushroom Bowls
introduction – Chicken Karaage Mushroom Bowls
This Chicken Karaage Mushroom Bowls recipe brings fried chicken and mushrooms over rice in a simple bowl.
You get crunch, umami, and comfort in each bite. For another mushroom-chicken idea, try mushroom-topped chicken cutlets which uses a similar flavor profile.
why make this recipe – Chicken Karaage Mushroom Bowls
Make these bowls when you want a fast, filling meal with big flavor.
They work for weeknights, meal prep, or feeding friends.
- Crispy fried chicken with a savory marinade.
- Earthy mushrooms add depth and texture.
- Easy to adapt with what you have in the fridge.
Find other easy chicken bowls like balsamic chicken cobb salad for lighter options.
how to make Chicken Karaage Mushroom Bowls
Marinate the chicken, coat it, and fry until golden.
Then quickly stir-fry mushrooms and assemble bowls with rice, chicken, and toppings.
For a step-by-step related soup idea, see comfort in a bowl chicken pearl couscous soup.
Ingredients – Chicken Karaage Mushroom Bowls
- 500g chicken thighs, boneless and skinless
- 1 cup soy sauce
- 2 tablespoons sake
- 1 tablespoon mirin
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1 cup all-purpose flour
- 1 cup cornstarch
- Oil for frying
- 200g mushrooms, sliced
- 2 cups cooked rice
- Green onions for garnish
- Sesame seeds for garnish
Directions – Chicken Karaage Mushroom Bowls
- Cut the chicken thighs into bite-sized pieces. In a bowl, combine soy sauce, sake, mirin, ginger, and garlic. Marinate the chicken in this mixture for at least 30 minutes.
- In a separate bowl, mix together the flour and cornstarch.
- Heat oil in a deep pan over medium-high heat. Dredge the marinated chicken in the flour mixture until well coated.
- Fry the chicken in batches until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.
- In the same pan, stir-fry sliced mushrooms until tender.
- To assemble the bowls, place cooked rice at the bottom, top with fried chicken and mushrooms. Garnish with green onions and sesame seeds. Serve immediately.
how to serve Chicken Karaage Mushroom Bowls
Serve the bowls hot so the chicken stays crispy.
Add extra soy sauce or a squeeze of lemon for brightness. Top with more green onions and sesame seeds for texture.
how to store Chicken Karaage Mushroom Bowls
Store chicken and mushrooms in an airtight container in the fridge for up to 3 days.
Reheat in a hot oven or air fryer to keep the chicken crispy. Keep rice separate if you plan to store longer.
tips to make Chicken Karaage Mushroom Bowls
- Pat the chicken dry before marinating for better coating.
- Use a mix of flour and cornstarch to get an extra crisp crust.
- Fry in small batches to keep oil temperature steady.
- Let fried pieces drain on a rack, not just paper towels, for less sogginess.
variation – Chicken Karaage Mushroom Bowls
- Add a soft-boiled egg for richness.
- Swap mushrooms for mixed veggies like peppers or bok choy.
- Make a spicy mayo drizzle for a kick.
For a stuffed-mushroom starter idea, check crab-stuffed mushrooms.
FAQs – Chicken Karaage Mushroom Bowls
Q: Can I use chicken breast instead of thighs?
A: Yes. Chicken breast works but can dry out. Cut into even pieces and do not overcook.
Q: How do I keep the chicken crispy after frying?
A: Drain on a rack and reheat in an oven or air fryer. Avoid covering while hot to stop steam.
Q: What tool helps with frying and draining?
A: A wire rack over a baking sheet works well for draining and keeping crisp. Buy it here
Q: Can I bake instead of fry?
A: You can. Brush or spray with oil and bake at high heat, but texture will differ from deep frying.
Chicken Karaage Mushroom Bowls
Ingredients
For the Chicken Marinade
- 500 g chicken thighs, boneless and skinless Cut into bite-sized pieces
- 1 cup soy sauce
- 2 tablespoons sake
- 1 tablespoon mirin
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
For the Coating and Frying
- 1 cup all-purpose flour
- 1 cup cornstarch
- Oil for frying Amount needed for deep frying
For the Bowls
- 200 g mushrooms, sliced
- 2 cups cooked rice
- Green onions for garnish Chopped
- Sesame seeds for garnish
Instructions
Preparation
- In a bowl, combine soy sauce, sake, mirin, ginger, and garlic. Marinate the chicken in this mixture for at least 30 minutes.
- In a separate bowl, mix together the flour and cornstarch.
Cooking
- Heat oil in a deep pan over medium-high heat.
- Dredge the marinated chicken in the flour mixture until well coated.
- Fry the chicken in batches until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.
- In the same pan, stir-fry sliced mushrooms until tender.
Assembly
- To assemble the bowls, place cooked rice at the bottom, top with fried chicken and mushrooms.
- Garnish with green onions and sesame seeds. Serve immediately.
