Garlicky Chicken Over Rice (Chicken Donburi with Garlic Rice)
How to Make a Delicious Half Chicken Donburi with Garlic Rice (Inspired by Southeast Asian Flavors)
This recipe is inspired by a memorable chicken dish I had in Southeast Asia. I’ve recreated it as a satisfying donburi, featuring fragrant garlic rice and perfectly cooked chicken. Your home will be filled with the irresistible aroma of garlic! I’ll guide you step-by-step through making both the garlic rice and the flavorful chicken topping. Get ready for a dish where every component—rice, chicken, and sauce—harmonizes beautifully.
Ingredients- 1 whole chicken (approx. 1kg or 5-go size)
- 1.5 cups rice (using a standard paper cup)
- 7-8 cloves whole garlic
- 2 Tbsp minced garlic (1 Tbsp for rice, 1 Tbsp for sauce)
- 3 pinches salt
- A little black pepper
- 8g butter (for rice)
- A little parsley (for garnish)
Chicken Glaze Sauce- 5 Tbsp soy sauce
- 1 Tbsp plum extract (or syrup)
- 1.5 Tbsp sugar
- 1 Tbsp corn syrup (or oligodang)
- 2 Tbsp tonkatsu sauce
- 1 Tbsp mirin (rice wine)
- 10g melted butter
- 2 Tbsp vinegar
- 2 Tbsp water
- A little black pepper
- 5 Tbsp soy sauce
- 1 Tbsp plum extract (or syrup)
- 1.5 Tbsp sugar
- 1 Tbsp corn syrup (or oligodang)
- 2 Tbsp tonkatsu sauce
- 1 Tbsp mirin (rice wine)
- 10g melted butter
- 2 Tbsp vinegar
- 2 Tbsp water
- A little black pepper
Cooking Instructions
Step 1
Prepare the Garlic: Thinly slice the whole garlic cloves. If using pre-minced garlic, pat it dry as well. For both sliced and minced garlic, gently press with paper towels to remove excess moisture. If using frozen garlic, let it sit at room temperature for a bit to thaw and drain.
Step 2
Fry Sliced Garlic: Lightly oil the smallest frying pan and fry the sliced garlic over low heat. Cook slowly until golden brown, being careful not to burn it. This step creates crispy garlic chips.
Step 3
Sauté Minced Garlic: Add a little more oil to the same pan and sauté the minced garlic over low heat. Minced garlic burns easily, so keep a close eye on the heat.
Step 4
Drain Excess Oil: Place the fried garlic (both sliced and minced) on paper towels to absorb any excess oil. This ensures a crispier texture.
Step 5
Cook the Garlic Rice: Wash 1.5 cups of rice and soak it for about 30 minutes. Add the crispy fried garlic (sliced and minced) to the drained rice. Use slightly less water than you normally would for cooking rice and start the cooking cycle.
Step 6
Finish and Keep Warm the Garlic Rice: Once the rice is cooked, immediately add 8g of butter. Gently mix the butter into the rice with a spatula, being careful not to mash the grains. The butter will melt and coat the rice, adding a rich aroma. Keep the rice warm.
Step 7
Prepare the Chicken: Trim any excess fatty parts from the tail end of the chicken and remove any bony, less meaty parts from the neck. Rinse the chicken thoroughly and pat it completely dry.
Step 8
Season the Chicken: Sprinkle the dried chicken with 3 pinches of salt and a little black pepper. Rub it in to ensure the seasoning penetrates evenly, including the inside cavity.
Step 9
Partially Sear the Chicken: Heat a generous amount of oil in a preheated frying pan. Sear the seasoned chicken on both sides until lightly browned. This step helps to seal in the juices.
Step 10
Air-Fry the Chicken: Line an air fryer basket with parchment paper and place the partially seared chicken inside. Air fry at 180°C (350°F) for 10 minutes, then flip the chicken and air fry for another 10 minutes until cooked through.
Step 11
Make the Sauce: In a bowl, combine 1 Tbsp minced garlic, 5 Tbsp soy sauce, 1 Tbsp plum extract, 1.5 Tbsp sugar, 1 Tbsp corn syrup, 2 Tbsp tonkatsu sauce, 1 Tbsp mirin, 10g melted butter, 2 Tbsp vinegar, 2 Tbsp water, and a little black pepper. Mix well to create the glaze sauce.
Step 12
Reduce Half the Sauce: Pour half of the prepared sauce into a small saucepan and simmer over low heat. Cook until the sauce thickens slightly, so that when you draw a line with a spoon, it holds its shape briefly. This reduced sauce will be used for basting.
Step 13
Glaze Chicken (1st Coat): Remove the chicken from the air fryer. Brush the remaining (unreduced) sauce generously all over the chicken. Return the chicken to the air fryer, reduce the temperature to 170°C (340°F), and cook for 5 minutes.
Step 14
Glaze Chicken (2nd Coat & Repeat): Flip the chicken and brush with the remaining sauce again. This time, cook for 2 minutes. Repeat this process of brushing with sauce and cooking for 2 minutes, a total of 3 times (for a total of 6 minutes). This builds up a delicious, glossy, sweet, and savory glaze on the chicken.
Step 15
Serve the Garlic Rice: Scoop the fragrant garlic rice into a serving bowl.
Step 16
Assemble the Donburi: Place the cooked chicken pieces on top of the garlic rice. Generously brush the reduced sauce over the chicken, allowing it to soak in and add extra flavor.
Step 17
Garnish and Serve: Sprinkle the crispy fried garlic chips generously over the chicken and finish with a dusting of fresh parsley. Your delicious Chicken Donburi with Garlic Rice is ready to be enjoyed! Savor the rich and aromatic flavors.
