Crispy Karaage Bento
Japanese fried chicken marinated in soy and ginger, served in a bento box with steamed rice and quick pickles. Crunchy, juicy, and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 3 tablespoons cornstarch
- 2 cups cooked short-grain rice
Instructions
- 1
Pat the chicken thighs dry with paper towels by pressing them firmly on both sides for 10 seconds each — this removes surface moisture so they will crisp better when fried.
- 2
Cut each chicken thigh into 1.5-inch chunks by placing it on a cutting board and slicing across the grain (perpendicular to the long fibers of the meat) into bite-sized pieces.
- 3
Pour the soy sauce into a medium bowl, then add the grated ginger and minced garlic — stir with a spoon until combined.
- 4
Add the chicken pieces to the marinade bowl and stir until all pieces are coated, then let sit for 5 minutes at room temperature while you prepare the coating.
- 5
Pour the cornstarch onto a shallow plate, then lift each chicken piece from the marinade with your fingers and roll it in the cornstarch, pressing gently so the coating sticks.
- 6
Pour 0.5 inch of neutral oil into a 12-inch skillet and set it over medium-high heat for 90 seconds until the oil shimmers and a tiny piece of cornstarch sizzles immediately when dropped in.
- 7
Carefully place the coated chicken pieces into the hot oil one at a time — they should sizzle loudly. Do not crowd the pan; work in two batches if needed, leaving 1 inch between pieces.
- 8
Let the chicken cook without moving it for 3 minutes until the bottom turns deep golden brown and crispy, checking one piece by tilting it with tongs to see the underside.
- 9
Flip each piece with tongs and cook the other side for 2 minutes until it is also deep golden brown and the center is no longer pink when you cut into the largest piece.
- 10
Transfer the finished karaage to a plate lined with paper towels to drain excess oil for 2 minutes.
- 11
Divide the cooked rice evenly between two bento boxes or bowls, placing it on one side to fill about half the space.
- 12
Arrange the karaage pieces in a single layer on the other side of each box next to the rice, piling them slightly so they are visible and appetizing.
Tools you’ll need
- paper towels
- cutting board
- chef's knife
- medium mixing bowl
- spoon
- shallow plate
- 12-inch skillet
- neutral oil (vegetable, canola, or peanut)
- kitchen thermometer or probe (optional)
- tongs
- slotted spoon
- bento boxes or serving bowls
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