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Japanese Fried Chicken (Chicken Karaage) Bento Recipe
Serves 1 | Prep Time: 10 Minutes | Cook Time: 10 Minutes
8 oz skinless and boneless chicken, chicken breast or thigh (preferred)
1 tablespoon ginger juice, extracted from 2-inch piece ginger
1 1/2 tablespoons Mizkan (Bonito Flavored) Soup Base
1 tablespoon Mizkan HONTERI® Mirin
3/4 cup corn starch or potato starch
Oil, for deep-frying
Cut the chicken into bite-sized pieces/cubes. Use paper towels to pat dry the chicken and transfer to a bowl. Grate the ginger and extract the juice by squeezing with your hand, you should get about 1 tablespoon ginger juice.
Add the Mizkan (Bonito Flavored) Soup Base, Mizkan HONTERI® Mirin, and ginger juice to the chicken and marinate for 30 minutes. Transfer the chicken out of the marinade and coat them evenly with the corn starch or potato starch. Shake off the excess.
Heat 2 to 3 inches of oil in a pan or small stockpot to 350 degree F for deep-frying. Gently drop the chicken pieces into the oil and deep-fry until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the chicken on a dish lined with paper towels.
Cucumber Pickle (Tsukemono)
4 oz cucumber
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon Mizkan Rice Vinegar
Cut the cucumber lengthwise and then slice into small pieces. Transfer the cucumber to a small bowl and add the salt, sugar, Mizkan Rice Vinegar and mix well. Chill in the refrigerator for 30 minutes.
Mixed green or fresh herb salad
Mizkan Sesame Dressing
Arrange the salad in the salad compartment of the bento box. Drizzle some Mizkan Sesame Dressing on top of the salad.
Assembling the Japanese Fried Chicken Bento
Lay a piece of lettuce leaf on the main dish compartment. Arrange the fried chicken on top of it.
Add a bowl of steamed rice in the rice compartment and top with some black sesame seeds.
Add 3-4 gyoza in the side dish compartment.
Add the chilled cucumber pickle in the tsukemono compartment.
The bento is now done and ready to be served.