japaneseutama· 2 servings
≈514 kkal · P 29.4g · L 21.3g · KH 51.3g (per recipe, TKPI estimate)
Karaage-donburi
MBG-eligible
Ingredients
- 2 chicken thighs, bone-in and skin-on
- 2 chicken drumsticks
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 2 cups Japanese short-grain rice
- 2 cups water or dashi stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1 tbsp vegetable oil
Instructions
- 11. Prepare the rice by washing it thoroughly until the water runs clear. Cook the rice in a rice cooker or on the stovetop with 2 cups of water or dashi stock.
- 22. In a bowl, mix together the flour, baking powder, salt, garlic powder, onion powder, and paprika.
- 33. In a separate bowl, beat the egg.
- 44. In a shallow dish, place the panko breadcrumbs.
- 55. To coat the chicken, first dredge the pieces in the flour mixture, then dip them in the beaten egg, and finally coat them in the panko breadcrumbs, pressing gently to adhere.
- 66. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the coated chicken pieces and cook until golden brown and crispy, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.
- 77. In the same skillet, add the cooked rice and stir-fry for a few minutes until heated through.
- 88. In a small bowl, mix together the soy sauce, mirin, and sugar to make the sauce.
- 99. Pour the sauce over the rice and stir to combine.
- 1010. Serve the rice topped with the crispy karaage chicken.
Source: llm-generated