Ingredients
Base
Sushi rice, seasoned, warm200 g
Karaage Chicken (marinate 2 hrs batch)
Chicken thigh, boneless, 3cm dice130 g
Soy sauce15 ml
Sake (or rice wine)10 ml
Ginger, grated8 g
Garlic, fine chop5 g
Potato starch (or cornstarch)40 g
Frying oil1 L
Toppings
Kimchi (PURCHASED)30 g
Cucumber, sliced30 g
Edamame, shelled, cooked40 g
Pickled ginger (PURCHASED)12 g
Kewpie mayonnaise20 g
Finish
Spring onion, sliced8 g
Toasted sesame seeds3 g
Method
1
Marinate chicken in soy, sake, ginger, garlic for 2 hrs (batch ahead).
2
Heat fryer to 170°C for first fry.
3
Drain marinated chicken. Toss in potato starch to coat all sides.
4
First fry 2 min at 170°C — chicken cooks through but doesn't colour. Drain on rack.
5
Heat fryer to 190°C for second fry.
6
Second fry 90 sec at 190°C — crust turns deep golden and crisp.
7
Drain, rest 1 min, salt lightly.
8
Pack sushi rice into kraft bowl. Arrange kimchi, cucumber, edamame, pickled ginger in wedges.
9
Centre karaage chicken on the rice. Squeeze kewpie zigzag.
10
Finish with spring onion and sesame. Serve immediately — crust softens fast.