BANDIT’s BOWL: The Addictive Garlic Soy Fried Chicken Bowl a.k.a. Sanzoku-Yaki Don

Hello, food lovers! Welcome back to the blog. Today, I’m excited to share a recipe for a hearty and incredibly delicious dish from Nagano Prefecture, Japan: Sanzoku-yaki Don!

Sanzoku-yaki is a regional style of Japanese fried chicken, famous for its bold, savory flavor and super crispy crust. Piled on top of a bed of rice and fresh cabbage, it becomes a “donburi” (rice bowl) that is pure comfort food. It’s garlicky, juicy, and utterly irresistible. Let’s get cooking!

What is Sanzoku-yaki? The Story Behind the “Bandit’s Grill”

Before we dive into the recipe, let’s talk about its fun origin story. “Sanzoku” (山賊) means “mountain bandit” in Japanese. The dish originated at an izakaya (Japanese pub) called “Sanzoku” in Shiojiri City, Nagano.

The original recipe was created by the grandparents of the pub’s owner sometime before or after World War II. They served large, bone-in pieces of chicken, and because the founder’s hearty appearance reminded people of a mountain bandit, the dish was affectionately named “Sanzoku-yaki.”

The three key features of the original Sanzoku-yaki are:

1. It uses bone-in chicken.

2. It’s marinated in a savory, garlic-infused soy sauce.

3. It’s coated in potato starch and deep-fried to perfection.

For this recipe, we’ll use boneless chicken thighs to make it a bit easier and quicker to cook at home, but feel free to use chicken breast if you prefer!

Key Tips for the Perfect Sanzoku-yaki

To make your Sanzoku-yaki truly special, here are two key tips:

1. Umami Boost with Katsuobushi: We’ll add katsuobushi (bonito flakes) to the marinade. This simple addition provides a powerful punch of umami that elevates the flavor of the chicken.

2. The Secret to a Super Crispy Crust: When you coat the chicken, don’t drain off the excess marinade! Transfer the chicken along with the clinging sauce into the potato starch. This creates a thick, craggy coating that fries up into an incredibly crunchy and “zaku-zaku” (ザクザク) texture.

Recipe: Sanzoku-yaki Don (Japanese Fried Chicken Bowl)

Here is everything you need to make this satisfying dish at home.

Ingredients (for 1 serving)

• For the Rice:

  • 200g (7.05 oz) cooked Japanese rice

  • (To cook from scratch: 90g (3.17 oz) uncooked Japanese rice and 120ml (1/2 cup) water)

• For the Sanzoku-yaki:

  • 200g (7.05 oz) boneless, skin-on chicken thigh (or chicken breast)

  • Marinade (★):

    • 2 Tbsp soy sauce

    • 1 Tbsp mirin

    • 1 Tbsp sake

    • 1 clove garlic, grated

    • 1g (0.035 oz) katsuobushi (bonito flakes)

    • A dash of Ajinomoto (MSG) or a pinch of salt

  • 3-4 Tbsp potato starch (katakuriko)

  • Vegetable oil, for shallow frying

• For Topping:

  • 40g (1.41 oz) shredded cabbage

  • 1 lemon wedge

Instructions

1. Marinate the Chicken: In a shallow dish, combine all the marinade ingredients (★): soy sauce, mirin, sake, grated garlic, katsuobushi, and Ajinomoto. Mix well. Add the chicken thigh and coat it completely. Marinate in the refrigerator for at least 10 minutes, flipping it once halfway through.

2. Coat with Potato Starch: Place the potato starch in a separate container. Transfer the marinated chicken directly into the starch, bringing the excess sauce with it. Press the starch firmly onto the chicken to create a thick, clumpy coating. This is the secret to a super crunchy crust!

3. Fry the Chicken: Pour oil into a frying pan to a depth of about 1-2 cm (about 1/2 to 3/4 inch). Heat the oil to around 170°C (340°F). Carefully place the coated chicken into the hot oil.

4. Cook Until Golden: Fry for 3-4 minutes on each side. The chicken is done when the coating is a deep golden brown and crispy. Don’t worry if some parts get a little dark and caramelized – that’s delicious flavor!

5. Rest and Slice: Remove the chicken from the pan and let it rest on a wire rack for a minute. This helps keep the crust crispy. Once it’s cool enough to handle, slice it into bite-sized pieces.

6. Assemble the Donburi: Fill a bowl with hot cooked rice. Top it with a generous bed of shredded cabbage, then arrange the sliced Sanzoku-yaki on top.

7. Serve and Enjoy! Garnish with a lemon wedge. Squeeze the lemon over the chicken just before eating for a bright, zesty kick.

The combination of the savory, garlicky chicken, fresh cabbage, and tangy lemon is truly a match made in heaven. I hope you try making this soul-satisfying dish from Nagano at home!

For a full visual guide, be sure to check out the video on my YouTube channel. Happy cooking!