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.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Build
Season 100g cooked edamame with 0.25 tsp sea salt flakes. Arrange steamed rice on individual bento plates as the base.
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.