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Japanese inspired fried chicken donburi

Serves   4
Prep time: 20 mins + marinating time
Cooking time: 20 mins

Step up your whānau's next fake-away night with this cheat's version of Japanese-inspired karaage chicken. A crispy, fresh bowl of goodness!

Fried Chicken Donburi




  • 400g chicken tenderloins, cut into bite-size pieces
  • ⅓ cup Pams Honey Soy Simmer Sauce
  • 2 cups Pams Short Grain Rice
  • ¼ green cabbage or ½ cucumber, thinly sliced
  • ¼ cup Pams White Vinegar 
  • 1 tbsp Pams Soy Sauce
  • 1 ½ cups Pams Maize Cornflour
  • Pams Rice Bran Oil, for deep frying


  1. Place the chicken in a mixing bowl, add the simmer sauce, season well with salt and pepper and stir to combine. Cover and leave in the fridge to marinate for at least 30 minutes.
  2. Cook rice as per packet instructions.
  3. To make the pickle, place the cabbage or cucumber in a mixing bowl with the vinegar and soy sauce, toss to combine. Leave to sit at room temperature for at least 15 minutes.
  4. Place the cornflour in a shallow bowl and dip each piece of chicken in the flour, making sure you pack the flour firmly on the chicken. Gently shake off any excess.
  5. Heat enough oil in a saucepan or high-sided fry pan to deep fry the chicken. Working in batches, fry the chicken pieces, turning occasionally, until deep golden brown and cooked through. This should take 4 minutes. Drain off any excess oil on paper towels.
  6. To serve, evenly divide the rice amongst four bowls. Top with the fried chicken and pickled vegetables, then garnish as desired.

Top tip:

Garnish with toasted sesame seeds, pickled ginger, sliced spring onions and a squeeze of Japanese mayo.