Here’s another Donburi dish this week. I used Tian Mian Jiang as a main ingredient when I marinated the meat. Our family gave two thumbs up!
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- 5 boneless skinless chicken thighs (5 thighs = 2 breasts) (cut into small strips, for breasts use Kannon-Biraki cutting technique, see Notes)
- ½ cup potato/corn starch
- neutral flavor oil (vegetable, canola, etc) (for deep frying)
- 4 servings cooked Japanese short grain rice
- Japanese mayonnaise
- Shredded seaweed (kizami nori)
- 2 green onions/scallions (finely chopped)
- In a medium bowl, combine ingredients for seasonings. Add the chicken and rub well with hands. Keep in the fridge for 30 minutes or longer.
- Heat oil in a wok over medium high heat. Prepare corn starch in a small bowl.
- When oil is hot (Tip: You put a chopstick in the oil and when you see the bubbles around it, it’s ready!), dredge a piece of chicken in corn starch. Make sure chicken is all covered by the corn starch so when you put the chicken into the wok, oil won’t splatter. Place 5 chicken slowly into the wok. Do not crowd the wok.
- Deep fry the chicken over medium to medium high heat for about 5 minutes. If the chicen gets brown too quickly, take it out and lower the heat a little bit and put it back in.
- When the chicken is cooked and nicely brown, take it out from the oil and place it on paper towel.
- Serve rice in a large serving bowl and place the chicken on top. Put some Japanese mayonnaise on top and garnish with Kizami Nori and green onions.
- In a small serving bowl, combine ingredients for sauce and pour the sauce right before you eat.
Kannon-biraki: Cutting techniques, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.