Chicken Karaage Mushroom Bowls
These Chicken Karaage Mushroom Bowls feature crispy fried chicken and savory mushrooms over rice, delivering crunch and umami in every bite.
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.
Notes
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.