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.
