Chicken Karaage Donburi
with Dark Meat Chicken, Garlic Broccoli & Pickled Cabbage
- Soy
- Wheat
- Sesame
- Eggs
- Milk
Juicy bite-size pieces of chicken are coated in tempura batter and fried until extra crispy in this Japanese-style bar snack. You'll be serving it up donburi style-—over steamy rice—with garlicky roasted broccoli topped with our garlic-ginger scallion paste and tangy quick-pickled cabbage for a well-balanced bowl of textures and flavors.
Ingredients
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Broccoli
1 unit
Lemon
164 g
Tempura Batter
(Contains: Wheat, Eggs, Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Coleslaw Mix
5 teaspoon
Rice Wine Vinegar
10 ounce
Diced Skinless Dark Meat Chicken
¾ cup
White Rice
1 teaspoon
Garlic Powder
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. • Keep covered off heat until ready to serve. • While rice cooks, in a medium bowl, combine soy sauce and half the garlic-ginger scallion paste. • Open package of chicken* and drain off any excess liquid. Add chicken to bowl with marinade; stir to combine. Set aside to marinate.
• Cut broccoli into bite-size pieces. Quarter lemon.
• In a second medium microwave-safe bowl, combine vinegar, 1 TBSP water, and 1 tsp sugar (2 TBSP water and 2 tsp sugar for 4 servings). • Stir in coleslaw mix; season with salt and pepper. Microwave for 1 minute. Set aside to pickle, stirring occasionally, until ready to serve.
• Toss broccoli on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes.
• Heat a 1⁄2-inch layer of oil in a large pan over medium-high heat. • While oil heats, in a third medium bowl, combine tempura batter mix and 1 tsp salt (2 tsp for 4 servings). Using a slotted spoon, transfer chicken from marinade to bowl with batter; toss to coat. • Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated chicken; cook, turning occasionally, until chicken is golden brown and cooked through, 4-6 minutes (for 4, fry in batches). (If chicken is browning too quickly, lower heat to medium.) • Transfer chicken to a paper-towel-lined plate. Season with a pinch of salt.
• Fluff rice with a fork. • Divide rice between bowls; top with chicken, broccoli, and pickled cabbage in separate sections. Drizzle mayonnaise over chicken; top broccoli with remaining garlic-ginger scallion paste. Serve with lemon wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the flavorful marinade, but some found the overall dish lacking seasoning or sauce.
- Ease of prep: Several noted it was time-consuming with many dishes; some had trouble achieving crispy chicken.
- Suggestions: Consider adding a flavorful sauce like sweet chili or spicy mayo. Use larger, more uniform chicken pieces for better frying results.
- Portions: Some felt the chicken pieces were too small; whole thighs to cut yourself might work better.
- Texture: The tempura batter created mixed results; some loved the crunch while others found it gummy or floury.
Reviews from our home cooks
The marinating of the chicken before the batter step made for a flavorful fried chicken nugget. Using dark meat helped keep the chicken moist and it held the flavor of the marinade very well. We didn't like the cabbage slaw and felt that a different sauce would have been better. More of an orange chicken sauce, or a sweet and sour sauce, or even a Thai sweet chili style sauce would have complimented as the mayo sauce was bland.
The marinade was amazing in taking a pretty simple fried chicken to another level - I wish the recipe for the marinade was included so I can use it in more dishes
Some of the best fried chicken I've made. We did make some minor adjustments: mixed juice of one lemon wedge into the mayo, and used the deep fryer instead of a pan. Negatives were aspects of the directions were unclear... plating instructions bore little resemblance to the picture, for example.
This was amazing. I was skeptical on the mix of flavors but everything goes together REALLY well. A new house fav.
Hard to make, but by far one of the best tasting meals!
The small chicken pieces did not work well here. They were good flavor wise but there were too many small pieces to the point that you could only taste the breading in some of them and not the chicken itself. As an improvement, I'd suggest using whole chicken thighs and just including instructions to dice them. Also, we got beans instead of broccoli and I was really looking forward to the broccoli part.
I didn't like that the chicken was cut into tiny bits and piece. Tender piece sizes or bigger bite size pieces would be better
Really delicious. But the rice could have used a little something it was a bit plain. Even just a little butter, or some ginger or scallions cooked in
A lot of dishes, but the meal was fantastic. I'm glad I didn't use the green beans that were supplied due to the broccoli shortage. I got the broccoli from my grocery store. I don't think it would've tasted as good without the broccoli.
I shifted this to green beans and it was really good. I'd never dry-fried chicken before and it came out crunchier than when there's a batter. Is this the secret to crunchy fried chicken?
