Karaage Chicken Bento
A Japanese bento box featuring crispy double-fried karaage chicken marinated in soy sauce, sake, sesame oil, ginger, and garlic, served alongside Japanese egg salad, steamed rice, and blanched broccoli.
A Japanese bento box featuring crispy double-fried karaage chicken marinated in soy sauce, sake, sesame oil, ginger, and garlic, served alongside Japanese egg salad, steamed rice, and blanched broccoli.
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Marinate: Mix garlic, ginger, soy sauce, sake, sesame oil, mirin, salt, and pepper in a bowl. Add chicken and mix with your hands. Cover and marinate in the fridge for 30 minutes to overnight.
Coat: Place potato starch in a bowl. Coat each chicken piece thoroughly, shaking off excess.
First fry: Heat oil to 350°F. Fry chicken in batches for about 3 minutes. Transfer to paper towels to rest.
Second fry: Heat oil to 375°F (or keep at 350°F). Fry again for 1 minute until golden brown and extra crispy.
Serve karaage: Finish with a squeeze of lemon for brightness.
Make egg salad: Boil eggs for 10 minutes, then transfer to an ice bath until cool.
Peel and mash 6 eggs with a fork into even pieces.
Mix in sugar, salt, milk, and Kewpie mayo until creamy.
Build the bento: Add a scoop of steamed rice.
Place a few pieces of karaage chicken.
Add a portion of Japanese egg salad.
Tuck in some blanched broccoli for color and balance.
Pack a side of Kewpie mayo for dipping.
