Chicken Karaage Rice Bowl from Restaurant Snackbar

Snackbar rice bowl with karaage chicken

  • serves 4
  • A little effort

This colourful rice bowl from Dalston restaurant Snackbar is comforting, healthy-ish and full of wonderful textures and flavours: from Japanese crunchy fried chicken and zingy pickles, to a gooey, creamy egg yolk and crispy, earthy buckwheat


This recipe is quite involved due to the pickling process, so if you want to save some time just use shop-bought pickles instead.



  • coriander a bunch, roughly chopped
  • sunflower oil for deep-frying
  • mayonnaise 5 tbsp
  • sushi rice 200g
  • soy sauce 2 tbsp
  • toasted sesame oil 1 tbsp
  • buckwheat 2 tbsp
  • corn on the cob 1
  • salad leaves a handful
  • lime ½, juiced
  • egg yolks 4
  • gochugaru (Korean chilli flakes) or dried chilli flakes a pinch (optional)


  • rice vinegar 250ml
  • caster sugar 75g
  • fine sea salt 1 tsp
  • daikon ½, peeled and cut into thin half moons


  • chicken thigh fillets 250g, cut into 3cm chunks
  • ginger finely grated to make 2 tsp
  • garlic finely grated to make 2 tsp
  • sake 2 tbsp
  • soy sauce 3 tbsp
  • caster sugar 2 tsp
  • potato starch 100g
  • ground turmeric 1 tsp


  • Step 1

    For the pickle, tip the rice vinegar, sugar and 250ml water into a small pan and gently heat until the sugar dissolves. Cool completely.

  • Step 2

    Sprinkle the salt over the daikon in a colander, leave to drain for an hour, then squeeze out any excess water. Tip into a bowl, pour over the cooled pickling liquid and chill for at least 6 hours but preferably overnight.

  • Step 3

    For the karaage chicken, put the chicken into a small bowl and add the ginger, garlic, sake, soy sauce and sugar. Cover and chill for at least 6 hours but preferably overnight.

  • Step 4

    To make the coriander mayo, add the coriander to a food processor with 2 tbsp of sunflower oil and blitz to a purée. Transfer to a bowl and fold in the mayo.

  • Step 5

    Wash and cook the sushi rice according to pack instructions, then season with the soy sauce and sesame oil, and cover until ready to serve.

  • Step 6

    To make the toasted buckwheat, heat a splash of oil in a pan and toast the buckwheat until aromatic and lightly browned.

  • Step 7

    To make the sweetcorn, bring a large pan of lightly salted water to the boil, add the cob, cover and simmer for 5 minutes or until the kernels are tender. Drain, cool slightly then use a large sharp knife to carefully remove the kernels.

  • Step 8

    Put the potato starch and ground turmeric onto a plate and mix together. Drain the chicken and dredge the pieces through the flour until completely covered. Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Carefully lower some of the chicken into the oil and cook for 4-5 minutes until really crisp and brown, then drain on kitchen paper and season. Repeat with the remaining chicken.

  • Step 9

    Toss the salad leaves with lime juice.

  • Step 10

    To serve, add a dollop of coriander mayo to the bottom of the bowl, top with rice and create a small indent in the middle to hold an egg yolk. Top with corn, pickled daikon, fried chicken and sprinkle with buckwheat, salt and gochugaru, if you like.

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Nutritional Information

  • Kcals 861
  • Fat 34.3g
  • Saturates 4.6g
  • Carbs 112g
  • Sugars 37.5g
  • Fibre 2.2g
  • Protein 23g
  • Salt 3.5g