Are you getting tired of your every day meal and looking for something new with what you have in your refrigerator? Then you should try this recipe! The ingredients are not special at all, but the collaboration of the spicy kimchi + the sweet & sour mayonnaise on top of the juicy chicken is just so perfect that it induces you to dig into your rice bowl like crazy. I can’t wait to show you how easy this recipe is to cook, so take a look below!

A “Cafe-Menu” Sensation

In Japan, a cafe is not just a place to drink coffee, and it offers far more than that. If you look at a menu in a cafe, they usually offer lunch meals too. Usually, the western menus are sandwiches, hamburgers, or pasta, but one of the Japanese cafe menu is “Donburi”, or rice bowls. Usually, cafes in Japan offer donburis with unique ingredients, such as “Taco-Rice”, which is Tacos over rice, or “Loco-Moco-Don” which is a hamburger patty with avocados over rice, and many more! The menus are so creative and tasty, that there’s usually not enough rice at the end and you’ll want more. If you ever have a chance to visit Japan, I would love to recommend you to taste one of these cafe rice bowl menus. They’re always surprising & satisfying. This menu I’m going to show today could also be categorized as unique “Cafe-Donburi Lunch”, and I would like to recommend it when you’re starting to feel bored of your everyday routine lunch.

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What kind of Chicken should be used, and how should I cook them?

In my opinion, if you’re looking for a super juicy & soft meat, go with the chicken thighs. They are so soft & chewy, it’s great to eat with white rice. On the other hand, if you’re looking for a healthier menu, use chicken breasts. They tend to be drier than the thighs, but the kimchi-mayonnaise will provide you with a creamy sauce that matches pretty well with the dry chicken. In this menu, I fried the chicken breasts to make them crispier on the outside, and juicier on the inside. But to be honest, if you’re looking for an easier recipe to cook more quickly, don’t hesitate to just cook the chickens in a frying pan. They turn out healthier & juicy enough to turn it into a satisfying meal.

Any recommended toppings?

To make it a Japanese recipe, I personally recommend the shiso leaves. Roll 5-6 shiso leaves together, and cut thinly from one side. This should allow you to have thinly shredded pieces of shiso, which also becomes an excellent decoration with the fresh green color. If you want extra vegetables, boiled spinach or komatsuna leaves fit well. Also recommended are sesame, nori (Japanese dry seaweed), Korean dry seaweed (which is crispier & salted), and if you like extra spicy, garnish with black pepper or red chili. If you’re super hungry, add a half-boiled egg. It’s your donburi, so make it your own way! That’s another thing I love about Japanese donburi rice bowls!

Category

Yields2 Servings

 Rice (As much as you like)
Marinated Chicken before deep-frying
 1 Chicken breast
 1 tbsp Sake/White wine
 1 tbsp Soy Sauce
 ½ tsp Garlic (Tube type is OK)
 1 tsp Ginger (Tube type is OK)
 Potato Starch
Kimchi-Mayo Sauce
 100 g Kimchi
 1 tbsp Mayonnaise
Suggested Toppings
 5 Shiso Leaves
 2 tsp Sesame
 Nori (Japanese dry seaweed)
 Sliced Red Chili Pepper

Prepare Marinated Chicken for deep-frying
1

Slice the chicken into bite-sized pieces. In a bowl, marinate with sake (or white wine), soy sauce, ginger & garlic. Set for 1 hour in a refrigerator.

2

After 1 hour, drain any excess liquid generated from the marinated chicken. Once drained, coat with enough potato starch.

Prepare Kimchi-Mayo Sauce
3

Mix Kimchi & Mayonnaise and set aside.

Deep fry chicken
4

In hot oil, place the chicken coated with potato starch to deep fry. Once fried thoroughly, drain the excess oil on a kitchen paper.

Make the Donburi
5

In a large bowl, place hot rice. Put the chicken on top of the rice, then place the kimchi-mayo sauce. Decorate with toppings of your choice, and serve.

Ingredients

 Rice (As much as you like)
Marinated Chicken before deep-frying
 1 Chicken breast
 1 tbsp Sake/White wine
 1 tbsp Soy Sauce
 ½ tsp Garlic (Tube type is OK)
 1 tsp Ginger (Tube type is OK)
 Potato Starch
Kimchi-Mayo Sauce
 100 g Kimchi
 1 tbsp Mayonnaise
Suggested Toppings
 5 Shiso Leaves
 2 tsp Sesame
 Nori (Japanese dry seaweed)
 Sliced Red Chili Pepper

Directions

Prepare Marinated Chicken for deep-frying
1

Slice the chicken into bite-sized pieces. In a bowl, marinate with sake (or white wine), soy sauce, ginger & garlic. Set for 1 hour in a refrigerator.

2

After 1 hour, drain any excess liquid generated from the marinated chicken. Once drained, coat with enough potato starch.

Prepare Kimchi-Mayo Sauce
3

Mix Kimchi & Mayonnaise and set aside.

Deep fry chicken
4

In hot oil, place the chicken coated with potato starch to deep fry. Once fried thoroughly, drain the excess oil on a kitchen paper.

Make the Donburi
5

In a large bowl, place hot rice. Put the chicken on top of the rice, then place the kimchi-mayo sauce. Decorate with toppings of your choice, and serve.

Chicken-Donburi with Kimchi-Mayo Sauce
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