Japanese · Dinner
Crispy Fried Chicken Bento Box
Tori Karaage Bento
A Japanese bento classic built for a family, double-fried karaage chicken with tamagoyaki, pickled cucumber, steamed rice, and edamame — a complete spread for the table.
$
25 minsPrep
25 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
42gFat
38gCarbs
5gSugar
4gFiber
720mgSodium
110mgChol
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Instructions
1
Prep
Cut 500g chicken thighs into 4cm pieces. Combine 1.5 tbsp soy sauce, 1.5 tbsp sake, 1 tbsp mirin, 1 tbsp grated ginger, 1 grated garlic clove; marinate chicken 10 minutes. Whisk 2 eggs with 1.5 tbsp dashi, 0.5 tbsp mirin, 0.5 tsp sugar. Toss 150g sliced cucumber with 1 tbsp rice vinegar, 0.5 tsp sugar, 0.25 tsp salt; rest 10 minutes. Mix 50g potato starch and 20g flour.
2
Fry 1
Heat 400ml oil to 170°C in a heavy pot. Drain chicken, coat thoroughly in starch mixture. Fry in batches 3–4 minutes until pale golden. Rest on a rack 3 minutes.
3
Fry 2
Increase oil to 185°C. Return chicken to oil, fry 1–2 minutes until deep golden and crisp. Drain on a rack. While chicken crisps, cook tamagoyaki: pour egg mixture into a lightly oiled rectangular pan over medium-low heat, cooking in two layers, rolling each as it sets. Slice into portions.
4
Build
Season 100g cooked edamame with 0.25 tsp sea salt flakes. Arrange steamed rice on individual bento plates as the base.
5
Plate
Arrange karaage chicken, tamagoyaki slices, pickled cucumber, and seasoned edamame on the rice. Serve with 1 lemon wedge per plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) chicken thighs, boneless, skin-on
- 22ml (1.5 tbsp) soy sauce
- 22ml (1.5 tbsp) sake
- 1 tbsp mirin
- 1 tbsp fresh ginger
- 1 garlic clove
- 50g (1.8 oz) potato starch
- 20g (0.7 oz) plain flour
- 400ml (1 2/3 cup) vegetable oil
- 2 large eggs
- 1.5 tbsp dashi stock
- 0.5 tbsp mirin
- 0.5 tsp sugar
- 0.5 large cucumber
- 1 tbsp rice vinegar
- 0.25 tsp salt
- 100g (3.5 oz) edamame, shelled, frozen
- 0.25 tsp sea salt flakes
- 1 lemon
- Japanese short-grain rice