Crispy Chicken Bento Recipe

Prepare

Trim excess fat from chicken thighs and, if large, cut into 1.5–2 inch pieces. Pat dry with paper towels.

Marinate

In a bowl combine 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp ginger powder, 2 tbsp soy sauce and 1 tbsp rice vinegar. Toss the chicken pieces to coat. Let sit at room temperature for 15 minutes or refrigerate for up to 1 hour.

Set up dredging station

Place the flour and 1/4 cup cornstarch mixed together in a shallow dish. Beat the egg in a second shallow bowl. Place panko in a third shallow bowl. Season the flour mixture with a pinch more salt and pepper.

Dredge

Working in batches, dredge each chicken piece first in the flour-cornstarch mixture, shaking off excess, then dip in the beaten egg, then press into panko breadcrumbs until well coated. Place on a tray while heating oil.

Fry

Pour about 1 cup neutral oil into a heavy skillet (cast iron or stainless) to reach ~1/3" depth or use a deep fryer set to 350°F (175°C). Heat oil until a small pinch of panko sizzles immediately. Fry chicken in batches without overcrowding for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil at ~325–350°F. Transfer to a wire rack set over a baking sheet to drain for 3–5 minutes.

Finish

If desired, squeeze lemon over chicken pieces. Sprinkle with sliced scallions and sesame seeds just before serving.

In a small saucepan combine 3 tbsp soy sauce, 2 tbsp mirin, 1 1/2 tbsp brown sugar, minced garlic and grated ginger. Bring to a low simmer over medium heat, stirring to dissolve sugar. Mix 1/2 tsp cornstarch with 2 tbsp water to make a slurry. Whisk slurry into simmering sauce and cook 1 minute until slightly thickened. Remove from heat and let cool slightly; sauce will thicken more as it cools.

Rinse 1 cup rice under cold water until the water runs almost clear. Combine rinsed rice and 1 1/4 cups water in a small pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook 15 minutes without lifting the lid. Remove from heat and let rest covered for 10 minutes. Meanwhile, stir together 1 tsp rice vinegar, 1/2 tsp sugar and 1/8 tsp salt; fold into cooked rice gently with a rice paddle or spatula to season.

Thinly slice 1 cucumber and julienne 1/2 carrot. In a bowl whisk 2 tbsp rice vinegar, 2 tbsp water, 1 tsp sugar and 1/4 tsp salt until dissolved. Add the cucumber and carrot, toss to coat, and let sit at least 10 minutes (longer for more pickling; refrigerate up to 24 hours). Drain before assembling if excess liquid.

Steam or blanch broccoli florets until bright green and just tender, about 2–3 minutes, then shock in ice water if not serving immediately. Drain well.

Divide rice among bento containers or plates. Arrange crispy chicken pieces, pickled cucumbers and carrots, and steamed broccoli in compartments. Spoon teriyaki dipping sauce into a small container for the bento. Sprinkle sesame seeds and sliced scallions over chicken and rice. Serve warm.