Chicken Karaage Donburi

🥘 Ingredients

• broccoli
  2 unit
• coking oil
• coleslaw mix
  8 oz
• diced skinless dark meat chicken
  20 oz
• garlic
• garlic powder
  2 tsp
• garlic-ginger scallion paste
  4 oz
• lemon
  1 unit
• mayonnaise
  4 tbsp
• pepper
• rice wine vinegar
  3.333 tbsp
• salt
• soy sauce
  4 tbsp
• tempura batter mix
  328 g
• white rice
  1.5 c

🍳 Cookware

• small
• medium
• medium
• baking
• large pan
• medium
• slotted spoon
• paper towels

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. In a small pot, combine white rice and 1 1/4 cups water (2 1/4 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 . Add diced skinless dark meat chicken and stir to coat; set aside to marinate.

   white rice: 1.5 c, salt, soy sauce: 4 tbsp, garlic-ginger scallion paste: 4 oz, diced skinless dark meat chicken: 20 oz
2. 

   2

   Cut broccoli into bite-size pieces. Quarter lemon .

   broccoli: 2 unit, lemon: 1 unit
3. 

   3

   In a second medium bowl, combine rice wine vinegar , 1 TABLESPOON water, and 1 tsp sugar; stir in coleslaw mix and season with salt and pepper . Microwave 1 minute, then set aside to pickle, stirring occasionally.

   rice wine vinegar: 3.333 tbsp, coleslaw mix: 8 oz, salt, pepper
4. 

   4

   Toss the broccoli on a baking sheet with a drizzle of coking oil , garlic powder , salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes.

   coking oil, garlic powder: 2 tsp
5. 

   5

   Heat a 1/2-inch layer of oil in a large pan . While oil heats, in a third medium bowl, combine tempura batter mix and 1 tsp salt . Using a slotted spoon , transfer chicken from the marinade to the batter; toss to coat. In a freezer, add coated chicken and cook, turning, until golden and cooked through, 4-6 minutes. (If it browns too quickly, lower heat to medium.) Transfer chicken to a plate lined with paper towels and season with a pinch of salt.

   tempura batter mix: 328 g, salt
6. 

   6

   Fluff the rice with a fork and divide between bowls. Top with the chicken, broccoli, and pickled secabbage in a little 4th. Add the pickled cabbage over the chicken and top with a few ggs of the remaining garlic -inger... Actually use step 6 text exact: divide rice, top with chicken, broccoli, and pickled cabbage; drizzle mayonnaise over chicken; top broccoli with bleeding the leftover garlic -ginger scallion paste. Serve with lemon wedges. Chicken is fully cooked when internal temperature reaches 165 degrees.

   garlic, mayonnaise: 4 tbsp, garlic, lemon