Karaage chicken bento box is a Japanese-inspired dish of crispy fried chicken bites glazed in homemade teriyaki sauce and served alongside pickled vegetables. The standout trait is the combination of juicy meat inside a light, shattering crust paired with a balanced sweet-salty glaze.
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Teriyaki Sauce
Cook 1 cup water, soy sauce, sugar, honey, ginger and garlic powder in a saucepan over medium heat. Bring to a simmer; whisk in cornstarch dissolved in ¼ cup water. Cook until slightly thickened, about 5 minutes, stirring frequently. Refrigerate in airtight container up to 6 days. Makes about 1½ cups.
For serving
Toss carrots with rice vinegar and sugar in a small bowl, add some sesame seeds.
Prepare potstickers as label directs; transfer to serving plate.
Deep-fry Asian-Style Chicken Bites in vegetable oil at 375°F until golden brown, about 4 minutes.
Heat sesame oil in a small sauté pan over medium-high heat; add garlic and bok choy and cook until just wilted, about 3 minutes. Stir in some sesame seeds and soy sauce; transfer to serving plate.
Transfer rice to serving plate. Serve topped with chicken bites and teriyaki sauce with carrot mixture on the side; garnish with scallions.
Store cooled karaage and teriyaki sauce separately in airtight containers in the refrigerator for up to 3 days; reheat chicken in a 350°F oven for 5 minutes and glaze fresh before serving.
Thighs and drumettes are ideal—they stay juicy when fried and have better flavor than breast meat.
Yes, prepare the sauce up to 3 days in advance and store in an airtight container in the refrigerator.
Drain fried pieces on a wire rack (not paper towels) to prevent steam from softening the crust, then glaze just before serving.
Tamari or coconut aminos work as 1:1 swaps for soy sauce if you need a gluten-free option.
Yes—fry chicken and store separately from sauce, then reheat chicken in a 350°F oven and glaze fresh before eating.
