Tori Karaage Don (Japanese Chicken) (2024)

Tori Karaage Don is a popular Japanese dish featuring crispy, bite-sized fried chicken served over rice. The chicken is marinated to infuse flavor, coated for a satisfying crunch, and then balanced on a bed of rice. A savory sauce ties it all together, creating a delicious meal.

Frying the tori karaage is a game of patience and precision. The key lies in achieving that perfect golden-brown crispiness while ensuring the chicken inside remains tender and juicy. I’ve learned a few things along the way, and I’m passing them on in this recipe.

I’m a third-generation Japanese American, and I’ve inherited a handful of recipes from my mom and relatives over the years. My aunt used to make a fried chicken dish quite similar to this. Sadly, now that she’s no longer with us, my brothers and I often wish we had her recipe. I hope this tori karaage could be a nostalgic homage to her flavorful creation!

I will give my brothers the news on my latest try at recreating her fried chicken dish.

• Hawaiian Chicken Recipe
• Pickle Recipe Sweet Daikon
• Miso Marinade for Pork Ribs

IMPORTANT FRYING TIP

I’ll be honest—I used to steer clear of frying, but now I’m diving headfirst into the deep-frying world. One thing I’ve learned is that having my trusty thermometer on hand is crucial. Getting the temperature of the oil is key when frying. If it’s not hot enough, the coating on the chicken can become soggy and detach from the meat, leading to a less crispy and cohesive texture.

Well, I’ve got to confess, I’ve been there before! So, my advice is to definitely grab a reliable thermometer and make sure to use it for this recipe!

WHY YOU’RE GOING TO LOVE THIS TORI KARAAGE

• Irresistible Crunchiness: The crispy coating on the succulent chicken in tori karaage don offers a satisfying textural contrast that’s hard to resist.
• Flavorful: The marinated chicken and the seasoned rice create a delightful flavor symphony, enhanced by the drizzle of savory sauce.
• Comfort Food: If you’re fond of nostalgic comfort foods, the tori karaage don’s blend of familiar tastes might transport you to heartwarming memories.
• Quick: With its straightforward preparation, you can savor a mouthwatering meal without spending hours in the kitchen.
• New Version of Fried Chicken: This Japanese fried chicken is a cool and unexpected twist on the classic fried chicken you’re familiar with.

WHAT IS TORI KARAAGE?

“Tori” (鳥) translates to “bird” in Japanese, encompassing a wide range of avian species. In culinary contexts, it specifically refers to chicken. “Karaage” (唐揚げ) combines “kara” (唐), denoting the Chinese Tang Dynasty influence, and “age” (揚げ), meaning “fried.” So, “karaage” signifies a technique of deep-frying, particularly applied to marinated and coated meats or vegetables.

Specifically, tori karaage is a significant culinary gem in Japanese cuisine and culture. It involves marinating bite-sized chicken pieces, coating them in a seasoned flour mixture, and deep-frying them until crispy. This dish showcases the Japanese art of harmonizing textures and flavors, reflecting the nation’s dedication to meticulous preparation and appreciation of culinary balance.

HOW TO PRONOUNCE TORI KARAAGE

Tori – toh-ree

Ka-raa-geh But, the letter r is not pronounced in Japanese. The r in the pronunciation almost becomes silent, making a blend between the letters d and l.

WHAT IS DON?

In the context of ‘tori karaage don,’ the term ‘don’ refers to a ‘donburi’ dish, a Japanese meal served in a bowl over a bed of rice.

HOW TO MAKE TORI KARAAGE DON (DEEP FRIED/AIR FRIED)

Ingredients You’ll Need:

• Boneless Chicken Thighs, Cut into Bite-Sized Pieces: Tender chicken thigh meat, prepared in small portions for optimal flavor and cooking consistency.
• Soy Sauce: A savory and umami-rich seasoning that enhances the taste of the chicken.
• Sake (Japanese Rice Wine): Sake adds flavor depth and helps tenderize the chicken during marination.
• Grated Ginger: Freshly grated ginger adds a zing of aromatic warmth to the marinade.
• Minced Garlic: Minced garlic contributes a robust and aromatic element to the chicken’s marinade.
• Salt: Salt heightens flavors and balances the marinade’s taste.
• Black Pepper: Black pepper adds a subtle kick and complements the overall seasoning.
• All-Purpose Flour: All-purpose flour is used for the first layer of coating on the marinated chicken pieces.
• Potato Starch or Cornstarch: Potato starch or cornstarch is the second coating layer, providing the chicken with its signature crispy texture.
• Vegetable Oil for Frying: Vegetable oil is used to deep-fry the coated chicken until golden and crispy.
• Cooked Japanese Short-Grain Rice: A bed of fluffy, slightly sticky rice that serves as the foundation for the dish.
• Sliced Green Onions for Garnish: Thinly sliced green onions add a fresh, vibrant touch as a garnish.
• Furikake, for Garnish: Sesame seeds provide a nutty accent and visual appeal as a finishing touch.
• Soy Sauce: Part of the sauce’s base, contributing saltiness and umami.
• Mirin (Sweet Rice Wine): Mirin adds a touch of sweetness and depth to the sauce’s flavor.
• Sugar: Sugar balances and rounds out the sauce’s taste.
• Dashi Stock or Water: Dashi stock or water forms the liquid base of the sauce, marrying the flavors and creating a pourable consistency.

SHOULD I AIR FRY OR DEEP FRY THE CHICKEN

I wish I could tell you there’s just one magic way to cook tori karaage, but here’s the thing: deep frying and air frying work. We’ve done taste tests on both techniques and found them indistinguishable. If you’ve got an air fryer, it could be a calorie-saving and mess-reducing choice.

I’ll lay out both methods, leaving the cooking method up to you.

Deep Fried Directions:

Step 1 – Marinate the Chicken

Cut chicken thighs into bite-size pieces.

Mix the soy sauce, sake, grated ginger, minced garlic, salt, and black pepper in a bowl. Add the chicken pieces to the marinade and let them marinate for 15-20 minutes.

Step 2 – Prepare the Sauce

Combine the soy sauce, mirin, sugar, and dashi stock in a small saucepan. Heat over medium heat until the sugar dissolves and the sauce comes to a gentle simmer. Remove from heat and set aside.

Step 3 – Coat and Fry the Chicken

Mix the all-purpose flour and potato starch (or cornstarch) in a shallow dish. Dredge the marinated chicken pieces in the flour mixture, making sure they are evenly coated. Shake off any excess coating. Heat vegetable oil in a deep pan or pot to around 350°F (180°C). Fry the coated chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per batch. Transfer to a plate lined with paper towels to drain excess oil.

Step 4 – Assemble the Donburi

Divide the cooked rice between two serving bowls. Place the fried chicken pieces on top of the rice.

Step 5 – Drizzle the Sauce and Garnish

Gently reheat the sauce if needed. Drizzle the sauce over the fried chicken. Sprinkle sliced green onions and furikake over the chicken and rice.

Air Fried Directions:

Step 1 – Marinate the Chicken

Cut chicken thighs into bite-size pieces.

Mix the soy sauce, sake, grated ginger, minced garlic, salt, and black pepper in a bowl. Add the chicken pieces to the marinade and let them marinate for 15-20 minutes.

Step 2 – Prepare the Sauce

Combine the soy sauce, mirin, sugar, and dashi stock in a small saucepan. Heat over medium heat until the sugar dissolves and the sauce comes to a gentle simmer. Remove from heat and set aside.

Step 3 – Coat and Fry the Chicken

Mix the all-purpose flour and potato starch (or cornstarch) in a shallow dish. Dredge the marinated chicken pieces in the flour mixture, making sure they are evenly coated. Shake off any excess coating.

Coat cooking oil on one side of the chicken.

Place in an Air Fryer and cook at high heat, 375°F (190°C) for about 12-15 minutes. Halfway through the cooking time, flip the chicken coat it with oil, and continue cooking.

Step 4 – Assemble the Donburi

Divide the cooked rice between two serving bowls. Place the fried chicken pieces on top of the rice.

Step 5 – Drizzle the Sauce and Garnish

Gently reheat the sauce if needed. Drizzle the sauce over the fried chicken. Sprinkle sliced green onions and furikake over the chicken and rice.

TIPS ON FRYING CHICKEN

• Temperature Control: Maintain a consistent oil temperature (around 350°F or 180°C) to ensure even cooking and crispy texture.
• Oil Level: Use enough oil to submerge the chicken pieces completely while frying.
• Dry the Chicken: Pat the marinated chicken pieces dry before coating to prevent excess moisture that could cause splattering.
• Double Coating: Dip the chicken in flour, then egg or marinade, and finally in flour again for a double coating that adds extra crispiness.
• Shaking Off Excess Coating: Gently shake the chicken after coating to remove excess flour or starch, preventing clumps.
• Avoid Crowding: Fry in batches, leaving space between pieces to ensure even cooking and prevent overcrowding.
• Don’t Flip Too Soon: Allow the chicken to cook on one side without flipping too early. This helps the coating adhere and develop a crispy crust.
• Drain on Paper Towels: Place fried chicken on paper towels to absorb excess oil after frying.
• Resting Time: Let the fried chicken rest for a few minutes before serving to retain its juiciness and allow the coating to set.
• Check Doneness: Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
• Safety First: Be cautious when working with hot oil, use a thermometer to monitor temperature, and have a fire extinguisher nearby.

I am thrilled that my website contains our family’s cherished recipes. It means my kids will have a keepsake of all my kitchen adventures.

And I truly hope you find this tori karaage don recipe as delightful as we do!

Cheers,

Photo Credits:MyPhotography.com