Over 5 lbs of FOOD for lunch! Japanese Fried Chicken Karaage!

Ingredients

• 800 g Chicken Thigh (bone‑in, skin‑on) (Cut into 100 g pieces; keep skin on for extra crispiness)
• 60 ml Soy Sauce (Low‑sodium preferred)
• 30 ml Sake (Cooking sake)
• 30 ml Mirin (Sweet rice wine)
• 1 tbsp Fresh Ginger (Grated)
• 1 tbsp Garlic (Minced)
• 1 tsp Sugar
• 100 g Potato Starch (For coating; creates light crisp)
• 1 Egg (Beaten)
• 1 tsp Salt
• 0.5 tsp Black Pepper (Freshly ground)
• 2 L Vegetable Oil (e.g., canola or peanut) (For deep‑frying; oil can be reused for flavor)
• 400 g Japanese Short‑Grain Rice (Uncooked; yields about 2 cups cooked rice)
• 100 g Shredded Cabbage (Fresh, thinly sliced)
• 30 g Pickled Ginger (Thin strips)
• 60 g Tartar Sauce (Store‑bought or homemade)
• 60 g Japanese Mayo Dressing (Mayonnaise mixed with a splash of soy sauce and rice vinegar)
• 1 tsp Sesame Seeds (Toasted, for garnish)

Instructions

1. Cut and Marinate Chicken

   Trim excess fat, then cut each thigh into roughly 100 g pieces (about 2‑inch sections). Place chicken in a bowl, add soy sauce, sake, mirin, grated ginger, minced garlic, sugar, salt and pepper. Mix well, cover, and refrigerate for 20 minutes.

   Time: PT20M

2. Prepare Coating Station

   In a shallow bowl combine potato starch, a pinch of salt and pepper. In another bowl beat the egg. Set aside.

   Time: PT5M

3. Heat Oil

   Fill the deep fryer or pot with vegetable oil to a depth of about 3 inches. Heat over medium‑high until the oil reaches 170 °C (340 °F). Use the thermometer to check.

   Time: PT10M

   Temperature: 170°C

4. Dredge and Fry Chicken

   Working in batches, dip each chicken piece first in the beaten egg, then coat evenly with the potato starch mixture. Gently lower into hot oil using tongs. Fry 4‑5 minutes, turning once, until the coating is golden‑brown and the internal temperature reaches 75 °C (165 °F).

   Time: PT8M

   Temperature: 170°C

5. Drain and Rest

   Remove fried pieces with tongs and place on a paper‑towel‑lined tray to drain excess oil for 2 minutes.

   Time: PT2M

6. Cook Rice

   Rinse the short‑grain rice until water runs clear, then cook in a rice cooker (or saucepan) with the appropriate water ratio (1 cup rice : 1.2 cups water). Keep warm.

   Time: PT15M

7. Assemble Bento Boxes

   Divide cooked rice into four bento boxes (about 100 g each). Arrange two fried chicken pieces on top of the rice, add a handful of shredded cabbage, a few strips of pickled ginger, a drizzle of tartar sauce and Japanese mayo dressing, and finish with toasted sesame seeds.

   Time: PT5M

8. Final Touch & Serve

   Cover each bento with its lid, let it sit for a minute to allow flavors to meld, then serve warm.

   Time: PT1M

Nutrition Facts

Calories

800

Protein

35 g

Carbohydrates

80 g

Fat

30 g

Fiber

4 g