Karaage Chicken Bento
Crispy Japanese fried chicken thighs seasoned with soy, ginger, and garlic, served with rice and cucumber pickles. One-pan dump-and-fry that hits sweet, salty, and tangy in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.25 lb boneless chicken thighs, cut into 1.5-inch pieces
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- ½ cup all-purpose flour
- 1 medium cucumber, sliced thin
Instructions
- 1
Toss chicken with soy sauce, rice vinegar, and ginger in a bowl. Let sit 3 minutes.
- 2
Spread flour on a plate. Pat chicken dry, then coat each piece in flour, shaking off excess.
- 3
Heat 0.5 inch neutral oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 4
Working in batches, fry chicken 3–4 minutes per side until edges are deep golden and skin is crispy.
- 5
Drain fried chicken on a paper towel-lined plate. Toss cucumber with a pinch of salt and rice vinegar.
- 6
Divide warm rice between two bowls. Top with karaage and pickled cucumber. Serve immediately.
Tools you’ll need
- medium bowl
- 12-inch skillet
- plate
- paper towels
- two serving bowls
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