(bento)-覓食招牌鹽酥雞便當 / (bento) Taiwanese Salty Peppery Fried Chicken Bento Recipe

1. Marinate chicken

Place the cubed chicken in a bowl. Add 2 tbs light soy sauce, 1 tbs rice wine, 0.5 tbs sesame oil, 1 beaten whole egg, 0.5 tsp white pepper, 0.25 tsp five-spice powder, and 2 cloves minced garlic. Mix thoroughly, cover, and refrigerate for at least 30 minutes or up to 4 hours.

2. Prepare coating

In a shallow bowl or wide container, combine 80 g cornstarch and 40 g rice flour. Stir in 0.5 tsp freshly ground black pepper and 1 tsp coarse salt so the seasoning is distributed through the coating.

3. Coat chicken

Remove chicken from marinade, letting excess marinade drip off for a few seconds. Dredge pieces in the dry starch mixture until well coated, pressing the mixture onto any moist spots. Place coated pieces on a tray and let rest 10–15 minutes — this helps the coating adhere.

4. Heat oil

In a deep pot or heavy-bottomed wok, heat neutral oil to 170°C (340°F) for the first fry. If you don't have a thermometer, heat until a small piece of bread sizzles and browns in ~40–50 seconds.

5. First fry (set)

Working in batches (do not overcrowd), fry the chicken at 170°C for 3–4 minutes until the exterior is set but not fully browned. Remove to a wire rack or paper-towel lined tray to drain and cool for 5 minutes.

6. Second fry (crisp)

Increase oil temperature to 190–195°C (375–385°F). Fry the rested chicken batches for 1–2 minutes more until deeply golden and crisp. Remove and drain on a rack. Immediately toss the hot chicken with the basil leaves in the hot oil briefly (about 10–15 seconds) or place basil on top of hot chicken to wilt — basil will crisp and add fragrance.

7. Finish seasoning

While still hot, sprinkle the toasted white pepper-salt mix (about 1 tsp) evenly over the chicken and toss gently to coat. Adjust salt to taste. Keep warm until assembling the bento.

1. Cook rice

Rinse 3 cups of rice until water runs clear. Cook in a rice cooker or on the stove with the appropriate water amount (usually roughly 3.25–3.5 cups water for 3 cups rice, adjust to your rice variety). Keep warm for assembly.

2. Prepare lu rou base

Heat 1 tbs cooking oil in a medium saucepan over medium heat. Add the thinly sliced shallots and sauté until soft and golden, about 6–8 minutes. Add the smashed garlic and stir for 30 seconds until aromatic.

3. Brown the pork

Add the finely diced pork to the pan and cook, stirring, until the fat renders and the meat is lightly browned, about 6–8 minutes.

4. Season and simmer

Stir in 3 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs rock sugar (or brown sugar), and 0.5 tsp five-spice powder. Pour in 350 ml water or low-sodium chicken stock. Bring to a simmer, then reduce heat to low and cover partially. Simmer gently for 30–40 minutes, stirring occasionally, until the sauce is thickened and the pork is tender. If sauce reduces too much, add a little more water. Taste and adjust salt or soy sauce.

5. Optional eggs

If using hard-boiled eggs, simmer peeled eggs in the braising sauce for 10 minutes to absorb color and flavor, then remove and cool slightly before packing.

6. Finish lu rou

If the sauce is too thin, remove the lid and simmer to reduce until slightly glossy. Shred or chop larger pork pieces if needed so the sauce is spoonable over rice.

1. Quick pickles

If your cucumber is not pre-pickled, toss 150 g thinly sliced cucumber with 1 tbs rice vinegar, 0.5 tbs sugar, and a pinch of salt. Let sit 10–15 minutes. Drain any excess liquid before packing.

2. Vegetables

Blanch 200 g broccoli (or seasonal greens) in boiling salted water for 1–2 minutes until bright green and just tender. Shock in ice water, drain, and toss with 1 tsp sesame oil and a pinch of salt.

3. Bento assembly

Divide cooked rice among 4 bento containers (~3 cups rice yields 4 servings depending on portion). Spoon a generous ladle (about 3–4 tbs) of lu rou over the center or side of each rice portion. Arrange 125 g (roughly one quarter) of the hot crispy salty peppery fried chicken beside the rice. Add a portion of blanched greens and pickled cucumber. If using, add one marinated hard-boiled egg half. Garnish with sliced scallions and a light sprinkle of extra white pepper or the pepper-salt mix if desired.

4. Storage & reheat

Pack bentos to eat same-day for best crispness. To reheat, microwave rice and lu rou for 1–2 minutes; re-crisp chicken in a 200°C (400°F) oven for 5–7 minutes or air-fryer 3–4 minutes until hot and crisp. Add pickles fresh after reheating.