Only $3?! The Massive Fried Chicken Bento Beloved by College Students"

Ingredients

• 300 g Chicken Thigh (boneless, skinless, cut into bite‑size pieces)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Sake (cooking sake)
• 1 tsp Fresh Ginger (peeled and grated)
• 1 clove Garlic (minced)
• 3 tbsp Potato Starch (for coating the chicken)
• 2 cups Vegetable Oil (high smoke‑point oil for deep frying)
• 2 cups Cooked Japanese Short‑Grain Rice (day‑old rice, preferably refrigerated for at least 30 min)
• 2 large Egg (room temperature)
• 2 stalks Green Onion (thinly sliced)
• 0.25 cup Cabbage (shredded, optional garnish)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 1 tbsp Soy Sauce (for seasoning the rice)
• 1 tsp Sesame Oil (adds nutty aroma)

Instructions

1. Marinate the Chicken

   Place the bite‑size chicken pieces in a mixing bowl. Add soy sauce, sake, grated ginger, and minced garlic. Toss to coat and let sit for 15 minutes at room temperature.

   Time: PT15M

2. Coat the Chicken

   Pat the marinated chicken dry with paper towels. Sprinkle potato starch over the pieces and toss until each piece is lightly coated.

   Time: PT5M

3. Fry the Karaage

   Heat vegetable oil in a deep fryer or heavy pot to 170 °C (340 °F). Fry the chicken in batches, turning once, until golden and crisp, about 4 minutes per side. Remove with a slotted spoon onto a wire rack.

   Time: PT8M

   Temperature: 170°C

4. Prepare the Rice

   If not using pre‑cooked rice, rinse 1 cup of Japanese short‑grain rice, cook in a rice cooker (or pot) with 1 ¼ cups water. Once cooked, spread on a tray to cool, then refrigerate for at least 30 minutes.

   Time: PT10M

5. Fry the Egg

   In a non‑stick frying pan, add a thin drizzle of oil over medium heat. Crack the eggs and fry sunny‑side‑up or scramble lightly, just until the whites set but the yolk remains runny.

   Time: PT3M

6. Stir‑Fry the Rice

   Add a tablespoon of oil to the pan used for the egg. Add the cold rice, breaking up clumps with a spatula. Stir‑fry for 2 minutes, then add soy sauce, salt, pepper, and sesame oil. Continue cooking until the rice is evenly coated and heated through, about 3 more minutes.

   Time: PT5M

7. Assemble the Dish

   Divide the fried rice onto serving plates. Top each portion with a handful of crispy karaage and a fried egg. Garnish with sliced green onions and shredded cabbage.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

2 g