Got leftover karaage? Try these two delicious karaage don variations perfectly balanced with mayo and egg—sweet and spicy or sweet and sour!
This is our new favorite way to use up leftover karaage… Actually, I want to make karaage just for this!
The sweet and spicy sauce is inspired by Korean yangnyeom chicken, while the sweet and sour sauce is inspired by Nanban chicken. I added my own tweaks to make them taste exactly how my husband and I love!
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Why You'll Love This Recipe
- Simple but flavorful: Just coat karaage with sauce, prep the toppings, and you're done! This easy recipe is packed with flavor, making it perfect for busy weekdays when you have leftover karaage.
- Seriously delicious: My husband loves this, especially the sweet and spicy version (I prefer the sweet and sour one though haha)! Both flavors are well-balanced and pair perfectly with mayonnaise and rice.
- Great way to use up leftover karaage: If you have leftovers, you can whip up this meal in no time!
Notes on Ingredients
See the recipe card for the full ingredients list.
- Karaage: You can use store bought karaage or make your own (check out my recipe for the juiciest and crispiest air fryer karaage!). Other frozen japanese-ish fried chicken such as Japanese Inspired Tatsuta-Age at Costco works great too.
- Gochujang: This Korean sweet and spicy paste is a key ingredient in the sweet and spicy sauce. I used CJ Haechandle Gochujang Mild, but you can use the Hot version for extra spice!
- Japanese Mayonnaise: Kewpie Japanese mayonnaise pairs perfectly with these sauces and is a must topping. It's richer and creamier than regular American mayonnaise, so I highly recommend using Kewpie for this recipe.
How to Make Karaage Don
Step 1: Marinade and air-fry the chicken to make homemade karaage, or reheat leftover/storebought karaage in the microwave or air fryer
Step 2: Mix the sauce ingredients in a pot and heat until the sugar melts
Step 3: Add the karaage to the pot and simmer until the sauce thickens
Step 4: In a bowl, layer cooked rice, shredded cabbage, and the sauced karaage. Add toppings and enjoy!
Kurumi's Tips
- Reheating Karaage: Crisp up leftover or store-bought karaage in the oven or air fryer for a juicy, crunchy, and saucy don.
- Mayonnaise Choice: Use Kewpie mayonnaise instead of regular mayonnaise for the best flavor combination—the rich and creamy texture pairs perfectly with the sauce and helps mellow its intensity.
Storage & Reheating Instructions
- To store: I recommend eating this right away for the best texture, but you can store the sauce-coated karaage in an airtight container in the fridge for up to 1 to 2 days.
- To reheat: Microwave the karaage, then assemble the bowl.
What to Serve with Karaage Don
Because karaage don is on the heavier side, I would pair it with something light.
- Soup, such as simple vegetable soup or miso soup.
- A light salad, such as Japanese potato salad, Caesar salad, or sunomono.
More Japanese Main Dish Recipes
Looking for other recipes like this? Try these:
💌 If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I'd love to see your creation!
📖Recipe
Karaage Don 2 Ways (Japanese Fried Chicken Rice Bowl)
Ingredients
For the Sauce (pick one)
For the Sweet and Spicy Sauce
- ¼ cup water
- 2 tablespoons sake
- 2 tablespoons ketchup
- 1 tablespoon sugar
- 1 tablespoon gochujang
- 2 teaspoons soy sauce
For the Sweet and Sour Sauce
- ¼ cup water
- 2.5 tablespoons rice vinegar unsweetened
- 2 tablespoons soy sauce
- 4 teaspoons sugar
For the Don
- 2 eggs
- ⅛ cabbage shredded
- 2 servings karaage about 6 pieces per serving
- 2 servings cooked Japanese rice
- Kewpie mayonnaise
- Sesame seeds optional
- 2 tablespoons minced green onions for the sweet and sour sauce
- 1 teaspoon sesame oil for the sweet and sour sauce
Instructions
- Make Boiled Eggs: Bring a medium pot of water to a boil over medium heat. Carefully place 2 eggs straight from the fridge into the water, adding them slowly to prevent temperature shock. Boil for 6–7 minutes, then transfer them to an iced water. Once cold, peel the shells (see Note 1).
- Prepare the Toppings: Shred ⅛ cabbage and make or reheat 2 servings karaage.
- Prepare the Sauce: Add all the ingredients for one type of sauce (your choice!) to a medium pot and heat over medium heat until the sugar melts.
- Coat the Karaage: Add the karaage to the pot and simmer until the sauce thickens, stirring occasionally to prevent burning. Turn off the heat when most of the sauce is absorbed, but a little remains in the pot.
- Assemble the Don: In a bowl, add cooked Japanese rice, shredded cabbage, and the sauce-coated karaage. Top with a boiled egg, Kewpie mayonnaise, Sesame seeds, and 2 tablespoons minced green onions and 1 teaspoon sesame oil for the sweet and sour version.
Notes
- (Note 1) For more details on how to make boiled eggs, check out my ajitama (ramen egg) post, which includes tips and tricks for making beautiful boiled eggs.
- Reheating Karaage: Crisp up leftover or store-bought karaage in the oven or air fryer for a juicy, crunchy, and saucy don (check out my air fryer karaage recipe too!).
- To store: I recommend eating this right away for the best texture, but you can store the sauce-coated karaage in an airtight container in the fridge for 1 to 2 days.
- To reheat: Microwave the karaage, then assemble the bowl.
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