Seungwoo Dad's Karaage Donburi

Name: Seungwoo Dad's Karaage Donburi
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Korean
Ingredients: chicken thigh meat, appropriate amount; potato starch, appropriate amount; egg white, 1; onion, a little; scallions, a little; sesame seeds, a little; non-spicy kkanpung sauce ingredients, a little

Crispy fried chicken coated in potato starch and egg white, then marinated in a sweet and savory kkanpung sauce for a tender texture, served over rice.

25 min Difficulty Normal Rice bowls

Main ingredients

chicken potato starch egg onion scallions sesame seeds

Ingredients needed

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chicken potato starch egg onion scallions sesame seeds

Ttukdak Hyung's Beef Karaage Donburi

A unique Japanese-style rice bowl with thinly sliced beef fried until crispy, tossed with crunchy shredded cabbage and a sweet-salty mayo sauce.

25 minNormalRice bowls

beefgreen oniongarlicmirinsesame oil

unique dishone-bowl mealfried dish

Shin Dong-min's Chicken Karaage Donburi

A crispy chicken karaage donburi with scallion fritters and a refreshing yuzu sauce, offering a satisfyingly crunchy exterior and tender interior.

25 minNormalRice bowls

chicken thigh meatscallionkaraage powderseaweed powderlight soy sauce

One-bowl mealFried foodChicken dish

1 servings

Recipe

Lightly coat bite-sized chicken pieces with potato starch for the first layer.
Add egg white and mix well, then coat generously with potato starch again.
Ensure the chicken is completely covered with white starch; shake off excess and avoid exposing the meat.
Heat a generous amount of oil in a pan and pan-fry the coated chicken until golden brown and crispy.
While the chicken fries, prepare the non-spicy sweet and savory kkanpung sauce with shredded onion.
Add the crispy chicken to the prepared sauce and let it soak with the onion for about 5 minutes.
Once the coating absorbs the sauce and becomes tender, place over rice and garnish with egg, sesame seeds, scallions, etc., as desired.

Coat chicken with potato starch, egg white, then potato starch again until white.
Heat oil in a pan and fry the chicken until crispy on both sides.
Soak the fried chicken in non-spicy kkanpung sauce for 5 minutes, then serve over rice with garnish.

Cooking tips

Handle the starch coating gently to avoid it peeling off; this ensures a white, crispy exterior.
Letting the crispy chicken soak in the sauce for about 5 minutes allows the coating to absorb the sauce, making it tender and well-integrated with the rice.
This starch frying method has the advantage of not failing even if you add the chicken before the oil is fully heated.

Recommended for

Those who want to make crispy and tender chicken karaage at home without fail.
Those looking for a chicken donburi with a sweet and savory sauce that kids love.