Karaage Chicken Bento Box with Teriyaki Sauce | CookOS

Karaage Chicken Bento Box

Name: Karaage Chicken Bento Box with Teriyaki Sauce
Yield: 4 servings
Ingredients: Teriyaki Sauce; ½ cup Jade Mountain Classic soy sauce; 2 tablespoons Baker’s Source Classic dark brown sugar; 2 tablespoons Sysco Classic honey; 1 teaspoon grated Imperial Fresh ginger; ½ teaspoon Sysco Imperial garlic powder; 2 tablespoons Sysco Classic cornstarch; For Serving; 2 cups Imperial Fresh matchstick carrots; 2 tablespoons International Supreme rice vinegar; 2 teaspoons Sysco Classic granulated sugar; 2 tablespoons Sysco Imperial sesame seeds; 16 Jade Mountain Classic pork or vegetable potstickers; 4 cups Sysco Classic Asian-Style Chicken Bites; 2 tablespoons Sysco Supreme sesame oil; 2 Imperial Fresh garlic cloves; 4 cups halved baby bok choy; 2 teaspoons Jade Mountain Classic soy sauce; 4 cups cooked Jade Mountain Imperial jasmine rice; Imperial Fresh scallions for garnish

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.

🏷️Chicken 🏷️Cutting edge solutions

Total

Servings

Difficulty

Hard

Est. Cost

$35–$58

Recipe Source

View original recipe

From Foodie Sysco · by Sysco Culinary Team

Ingredients

Teriyaki Sauce

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½ cup Jade Mountain Classic soy sauce

2 tablespoons Baker’s Source Classic dark brown sugar

2 tablespoons Sysco Classic honey

1 teaspoon grated Imperial Fresh ginger

½ teaspoon Sysco Imperial garlic powder

2 tablespoons Sysco Classic cornstarch

For Serving

2 cups Imperial Fresh matchstick carrots

2 tablespoons International Supreme rice vinegar

2 teaspoons Sysco Classic granulated sugar

2 tablespoons Sysco Imperial sesame seeds

16 Jade Mountain Classic pork or vegetable potstickers

4 cups Sysco Classic Asian-Style Chicken Bites

2 tablespoons Sysco Supreme sesame oil

2 Imperial Fresh garlic cloves

4 cups halved baby bok choy

2 teaspoons Jade Mountain Classic soy sauce

4 cups cooked Jade Mountain Imperial jasmine rice

Imperial Fresh scallions for garnish

Instructions

1
Teriyaki Sauce
2
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.
3
For serving
4
Toss carrots with rice vinegar and sugar in a small bowl, add some sesame seeds.
5
Prepare potstickers as label directs; transfer to serving plate.
6
Deep-fry Asian-Style Chicken Bites in vegetable oil at 375°F until golden brown, about 4 minutes.
7
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.
8
Transfer rice to serving plate. Serve topped with chicken bites and teriyaki sauce with carrot mixture on the side; garnish with scallions.

Tips & Notes

Pro tips

Pat chicken dry before coating to achieve maximum crispiness during frying.
Let the teriyaki sauce cool slightly before tossing with hot chicken to prevent the glaze from sliding off.
Use cornstarch in the glaze for a light, glossy finish that coats evenly without clumping.
Toast the ginger and garlic in the sauce for 30 seconds to bloom the aromatics and deepen flavor.

Substitutions

Jade Mountain soy sauce → tamari or low-sodium soy sauce (maintains umami, adjusts salt level)
Baker's Source dark brown sugar → honey or maple syrup (note: reduce liquid slightly to maintain glaze consistency)
Imperial Fresh ginger → ¼ teaspoon ground ginger (note: use half the amount; ground ginger is more concentrated)

Storage & make-ahead

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.