Karaage Rice Bowl | Flirt Recipes

Ingredients

• For the Chicken Marinade:
• 1.5 pounds (700g) boneless chicken thighs, cut into 2-inch pieces
• 3 tablespoons soy sauce
• 2 tablespoons sake (or dry white wine)
• 1 tablespoon mirin
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• For the Coating:
• 1 cup potato starch (or cornstarch)
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Vegetable oil for deep frying
• For the Rice Bowl:
• 4 cups cooked short-grain Japanese rice
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1/2 cucumber, thinly sliced
• 4 radishes, thinly sliced
• 1 avocado, sliced
• 4 soft-boiled eggs (optional)
• For the Sauce:
• 1/4 cup mayonnaise
• 1 tablespoon sriracha or chili sauce (adjust to taste)
• For Garnish:
• 2 green onions, finely sliced
• 1 tablespoon toasted sesame seeds
• Shichimi togarashi (Japanese seven spice) to taste
• Lemon wedges for serving