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Karaage chicken rice bowl

Serves   4
Prep time: 10 mins
Cooking time: 35 mins

Everyone’s favourite crispy, fried chicken served as a Japanese-style donburi bowl with a fresh, zesty slaw on rice.

Chicken Karaage Bowl




  • 500g medium grain brown rice
  • A larger amount of rice is cooked in this recipe as some cooked rice is shared with the lentil and chickpea pilaf dish. If only making this dish cook just 300g rice.

Kaarage chicken

  • 400g skinless chicken breast, sliced
  • 2 teaspoons soy sauce
  • 2 garlic cloves, grated or minced or 1 teaspoon crushed garlic
  • 10g (2cm chunk) ginger, grated or 1 teaspoon crushed ginger
  • Pepper, to taste
  • 6 tablespoons cornflour
  • Oil, for frying

Zesty slaw

  • 254g shelled edamame beans*, steamed
  • 1/8 cabbage*, thinly sliced
  • 1 ½ large beetroot*, grated or cut into thin matchsticks
  • 2 large carrots, cut into matchsticks or thinly sliced
  • 1 large apple, cut into batons
  • 1 red onion, thinly sliced
  • 1 lemon, juice and rind

* These ingredients are shared with other recipes from week four of the the winter weekly meal planner.


  1. Cook rice according to packet instructions. Set aside at least 2 cups of the cooked rice and place in a container in the fridge to use in the chickpea and lentil pilaf meal.
  2. Place chicken, soy sauce, garlic, ginger, and pepper in a bowl, mix to coat. Cover and leave to marinade for 5-10 minutes. 
  3. As the chicken marinates, prepare the salad by tossing the salad ingredients in a bowl.
  4. Add enough oil to a frying pan to lightly coat the bottom of the pan, heat on medium high heat on the stove. 
  5. Place cornflour on a plate and coat the sliced chicken, dust off any excess flour and fry. Cook for 3-6 minutes, turning halfway, or until the chicken is golden and cooked through. 
  6. To serve, place a portion of rice in a bowl, top with salad, karaage chicken and Japanese mayo or your favourite sauces.

Adapt it:

  • Use firm tofu or tempeh in place of chicken to make this a vegetarian dish, adjust cooking times accordingly.
  • Use gluten free soy sauce if needed. Choose reduced salt soy sauce for children.

Kid friendly alternatives:

  • Leave onion out of the salad and serve on the side.

Leftover tips:

  • Eat for lunch the next day, and any remaining rice can be frozen for another day.