Japanese Karaage Chicken Rice Bowl

Step 1

Cut chicken thighs into 2-inch chunks and pat dry with paper towels. In a bowl, whisk together soy sauce, mirin, sake, ginger, and garlic until combined. Add chicken pieces and toss to coat evenly, then let marinate for 10 minutes at room temperature.

Step 2

In a shallow dish, mix flour and cornstarch together. Working in batches, remove chicken from marinade (let excess drip off) and coat thoroughly in the flour mixture, shaking off any excess.

Step 3

Heat oil to 350°F in a heavy pot or deep skillet over medium-high heat; use a thermometer or test with a wooden chopstick—bubbles should rise steadily around it. Working in batches to avoid crowding, carefully add coated chicken pieces and fry for 5-6 minutes, stirring occasionally, until deep golden brown and crispy.

Step 4

Transfer fried karaage to a wire rack or paper towel-lined plate. Let rest for 2 minutes while you bring a small pot of water to a boil.

Step 5

Gently lower eggs into boiling water and cook for 6-7 minutes for soft-boiled with a runny yolk. Transfer to an ice bath for 1 minute, then carefully peel and halve.

Step 6

Divide cooked rice between two bowls and mound karaage chicken on top. Arrange egg halves on the side, scatter scallions and sesame seeds over everything, and serve immediately while chicken is still warm and crispy.