Karaage Bento Recipe

Prep and marinate

Trim excess fat from chicken thighs if desired and cut into roughly 1.25–1.5 inch bite-size pieces. In a bowl combine soy sauce, mirin, sake, grated ginger, grated garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add chicken pieces, mix so all pieces are coated, cover, and refrigerate for 20–30 minutes (up to 2 hours for more flavor).

Coat the chicken

Set out a shallow bowl with potato starch and another small bowl with the all-purpose flour. Drain any excess liquid from the marinated chicken (do not rinse). Toss chicken pieces in the starch until lightly and evenly coated; for a slightly lighter texture, shake off excess and then toss briefly with the flour to give a bit of crisp balance. Place coated pieces on a tray while heating oil.

Heat oil

Pour vegetable oil into a deep, heavy skillet or pot to a depth of about 1.5–2 inches (enough to shallow-deep fry), about 1.5–2 cups depending on your pan. Heat oil over medium-high until it reaches 330–350°F (165–175°C). If you don't have a thermometer, test with a small pinch of coating: it should sizzle and rise steadily but not burn immediately.

Fry in two stages

Fry the chicken in batches so pieces don't crowd. For the first fry: cook pieces for 3–4 minutes until lightly golden and just cooked through but not deeply browned. Remove to a wire rack or paper towels to rest for 3–5 minutes. Increase oil temperature to 360–375°F (182–190°C). For the second fry: return the rested pieces and fry 1–2 minutes more until deep golden and extra-crispy. Drain on a wire rack or paper towels. Sprinkle a small pinch of salt immediately after frying if desired.

Serve

Arrange karaage on the bento compartment with shredded cabbage and lemon wedge. Add a small dollop of mayonnaise on the side and garnish with sliced scallions if using. Keep hot chicken separate from rice in the bento to avoid sogginess.

Rinse the rice under cold water until the water runs almost clear (about 3–4 rinses). Drain in a sieve for 10 minutes. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Let soak 20–30 minutes if time allows (helps texture). Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a rice paddle or fork and gently fold in 1 tsp rice vinegar and 1/8 tsp salt if using. Portion into the bento box.

Combine 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt in a small bowl and stir until sugar dissolves. Add the thinly sliced cucumber, toss to coat, and let sit at least 10 minutes (or refrigerate up to 2 hours). Drain excess liquid before placing into the bento compartment.

In a bento box or divided container, place a portion of rice in one compartment. Arrange 4–6 pieces of karaage in another compartment on top of shredded cabbage. Add pickled cucumber and a lemon wedge. Include a small container of mayonnaise if desired. Garnish karaage with sliced scallion.