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Name: Memory Lane Chicken Karaage Bowl (Gluten-Free)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1/4 cup gluten-free tamari (or low-sodium soy sauce, gluten-free); 2 tbsp sake (or dry white wine); 2 tbsp fresh ginger, grated; 3 cloves garlic, minced; 1 tbsp sugar; 1/2 tsp freshly ground black pepper; 1 cup potato starch (or cornstarch, gluten-free); Vegetable oil, for frying; 2 cups cooked Japanese short-grain rice (gluten-free); 1 medium cucumber, thinly sliced; 1 medium carrot, julienned; 2 scallions, thinly sliced; 1 avocado, sliced; 1 tbsp toasted sesame seeds; Lemon wedges, for serving

Memory Lane Chicken Karaage Bowl (Gluten-Free)

CookwithNewsletter

This Memory Lane Chicken Karaage Bowl is a heartfelt tribute to the spirit of family adventures and cozy nights in—a gluten-free twist on a Japanese comfort classic. Inspired by lively Tokyo markets and the universal joy of sharing a meal, this recipe features juicy, golden-fried chicken, crisp vegetables, and creamy avocado atop a bed of rice. Each element is thoughtfully seasoned and arranged for a vibrant, comforting bowl that brings together memories of travel and home. The squeeze of lemon echoes the brightness of discovery, making every bite feel like a celebration of your family’s unique journey.

Ingredients

Instructions

In a mixing bowl, combine tamari, sake, ginger, garlic, sugar, and black pepper. Add chicken pieces and marinate for at least 20 minutes (up to 1 hour) in the refrigerator.
While chicken marinates, prepare your rice and set aside. Arrange sliced cucumber, julienned carrot, scallions, and avocado for bowl assembly.
Pour about 1.5 inches of vegetable oil into a large, heavy-bottomed pan and heat to 350°F (175°C).
Remove chicken from marinade and pat dry with paper towels. Toss chicken pieces in potato starch until thoroughly coated.
Working in batches, fry the chicken pieces for 2-3 minutes per side until golden brown and cooked through. Place on a rack or paper towels to drain.
Divide rice among four bowls. Artfully arrange cucumber, carrot, scallions, and avocado around the edges. Top each bowl with hot karaage chicken.
Sprinkle with toasted sesame seeds and serve immediately, garnished with lemon wedges for a bright finish.