Chicken Karaage Donburi

🥘 Ingredients

• broccoli
  8 oz
• coleslaw mix
  2 c
• diced skinless dark meat chicken
  1 lb
• garlic powder
  1 tsp
• garlic-ginger scallion paste
  2 tbsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• neutral oil
  2 c
• pepper
  pinch
• rice wine vinegar
  2 tbsp
• salt
  pinch
• soy sauce
  2 tbsp
• tempura batter
  ½ cup
• white rice
  1 c

🍳 Cookware

• small pot
• medium bowl
• medium microwave-safe bowl
• baking sheet
• large pan
• medium bowl
• slotted spoon
• paper-towel

1. 

   1

   Wash and dry all produce. Preheat oven to 425°F.
2. 

   2

   In a small pot , combine white rice , 1¼%cup water, and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook ⏱️ 15 minutes until tender. Keep covered off heat until ready to serve.

   white rice: 1 c
3. 

   3

   While rice cooks, in a medium bowl , combine soy sauce and half of garlic-ginger scallion paste .

   soy sauce: 2 tbsp, garlic-ginger scallion paste: 2 tbsp
4. 

   4

   Drain any excess liquid from diced skinless dark meat chicken and add to the marinade bowl. Stir to coat and set aside to marinate.

   diced skinless dark meat chicken: 1 lb
5. 

   5

   Cut broccoli into bite-size pieces. Quarter lemon .

   broccoli: 8 oz, lemon: 1 unit
6. 

   6

   In a second medium microwave-safe bowl , combine rice wine vinegar , 1%tbsp water, and 1%tsp sugar. Stir in coleslaw mix and season with salt and pepper . Microwave ⏱️ 1 minute . Set aside to pickle, stirring occasionally, until ready to serve.

   rice wine vinegar: 2 tbsp, coleslaw mix: 2 c, salt: pinch, pepper: pinch
7. 7

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

   neutral oil: 2 c, garlic powder: 1 tsp
8. 8

   Heat a ½-inch layer of oil in a large pan over medium-high heat.
9. 9

   While oil heats, in a third medium bowl , combine tempura batter and 1%tsp salt. Using a slotted spoon , transfer chicken from marinade to the batter bowl and toss to coat.

   tempura batter: ½ cup
10. 10

    Once oil is hot enough that a drop of batter sizzles, add coated chicken. Cook, turning occasionally, ⏱️ 4 minutes until golden brown and cooked through. (For 4 servings, fry in batches. Lower heat to medium if browning too quickly.)
11. 11

    Transfer chicken to a paper-towel -lined plate and season with a pinch of salt.
12. 12

    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.

    mayonnaise: 2 tbsp