Crispy Karaage Chicken Bento
Golden Japanese fried chicken with a salty-sweet soy glaze, served over rice with cucumber and pickled ginger for brightness. All on one sheet pan in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs
- ½ cup all-purpose flour
- 3 tbsp soy sauce
- 2 tbsp mirin (or honey)
- 1 tbsp rice vinegar
- 1 tbsp ginger, minced
- 2 cups cooked sushi rice or white rice
- 1 medium cucumber, sliced thin
Instructions
- 1
Cut chicken thighs into 1.5-inch pieces. Pat dry with paper towels.
- 2
Toss chicken with flour, salt, and black pepper until evenly coated.
- 3
Heat 2 tbsp neutral oil in a large skillet over medium-high until shimmering.
- 4
Working in batches, fry chicken 3–4 minutes per side until golden brown and cooked through.
- 5
Stir soy sauce, mirin, vinegar, and ginger in a small bowl. Pour over hot chicken and toss to coat.
- 6
Divide rice between two bowls, top with glazed chicken and cucumber slices, and serve immediately.
Tools you’ll need
- 12-inch skillet
- cutting board
- paper towels
- small mixing bowl
- tongs or slotted spoon
- two serving bowls
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