Shin Dong-min's Chicken Karaage Donburi

Name: Shin Dong-min's Chicken Karaage Donburi
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Korean
Ingredients: chicken thigh meat 300g; scallion 1 large; karaage powder 100g; water 100ml; vegetable oil as needed; seaweed powder a little; rice 1 bowl; light soy sauce 15g; yuzu juice 30g

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

🙋 Recommended for

⭐ Those who want to recreate a restaurant-style crispy-on-the-outside, tender-on-the-inside chicken karaage donburi at home
⭐ People looking to enjoy a unique fried dish with a refreshing sauce and aromatic scallion flavor

25 min Difficulty Normal Rice bowls

Main ingredients 🥩

chicken thigh meatscallionkaraage powderseaweed powderlight soy sauceyuzu juice

Tags 🏷️

One-bowl meal Fried food Chicken dish

Source: YouTubeMaster Chef Shin Dong-min

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

chicken thigh meat 300g
scallion 1 large
karaage powder 100g
water 100ml

Shop ingredients on Coupang(Ad)

chicken thigh meat scallion karaage powder seaweed powder light soy sauce yuzu juice

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.

25minNormalRice bowls

beefgreen oniongarlicmirinsesame oil

unique dishone-bowl mealfried dish

Seungwoo Dad's Karaage Donburi

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.

25minNormalRice bowls

chickenpotato starcheggonionscallions

kids snackone-bowl mealhome meal

vegetable oil as needed

seaweed powder a little

rice 1 bowl

light soy sauce 15g

yuzu juice 30g

Recipe 🍳

Mix karaage powder and water in a 1:1 ratio to create a thick, smooth batter that doesn't drip.
Flatten the thicker parts of the chicken thigh by slicing them thinly and making small cuts, then divide into 5 equal pieces.
Lightly coat the prepared chicken with just a small amount of the batter, ensuring only the surface is covered.
Fry the battered chicken in oil preheated to 170 degrees Celsius, separating each piece so they don’t stick together, until golden brown.
When the karaage is nearly cooked, add the sliced scallions to the oil and lightly fry them to infuse flavor, then drain.
Place rice in a bowl, lightly brush with light soy sauce, and generously sprinkle seaweed powder on top.
Arrange the fried karaage and scallion fritters over the rice, then drizzle with a sauce made by mixing light soy sauce and yuzu juice in a 1:2 ratio.

Score and cut the chicken thigh, then mix karaage powder with water to make the batter.
Coat the chicken lightly with the batter and fry in oil, adding the scallions at the end to fry together.
Season the rice with soy sauce and seaweed powder, then top with the fried chicken and scallions, and serve with yuzu soy sauce.

Cooking tips 💡

Do not fully submerge the chicken in batter—only lightly coat the surface to maintain crispiness; otherwise, the crust will become too thick and soggy.
Add the scallions just before the chicken is fully cooked to allow their subtle aroma to blend into the dish and reduce greasiness.
The key to the perfect balance lies in combining light soy sauce and yuzu juice in a 1:2 ratio for a bright, tangy, and refreshing flavor profile.