Karaage Bento Recipe

I absolutely adore this recipe because it turns simple ingredients into a savory, crunchy delight that’s perfect for any casual hangout or midnight snack. The irresistible combination of juicy marinated chicken with a crispy coating, partnered with the tang of pickled veggies and a squeeze of lemon, makes each bite a flavor adventure I’m always eager to embark on.

Preparing Karaage Bento is a labor of love, but the end result is a convenient, nutritious meal that is bursting with flavor. The marinated chicken thighs take on an incredible tenderness and flavor that comes from the soy sauce, sake, and mirin.

I am very partial to using freshly grated ginger in my marinade as I can’t get enough of that flavor. Not only do these spices infuse the meat with an intense flavor that we love, but the crispy coating of flour and cornstarch (yes, cornstarch!

It is a game changer.) makes this meal incredibly satisfying to eat. Also, don’t underestimate the power of lemon wedges.

A squeeze of fresh lemon juice makes all the difference in brightening up the flavor of this meal.

Ingredients

• Chicken Thighs: Rich in protein, tender and juicy.
• Soy Sauce: Adds umami, contains sodium.
• Sake: Deepens flavor, contains alcohol (evaporates during cooking).
• Mirin: Sweetens the marinade, balances flavors.
• Ginger: Adds spice, aids digestion.
• Garlic: Aromatic, offers health benefits.
• Potato Starch: Creates crispy texture, gluten-free.

Ingredient Quantities

• 300g boneless chicken thighs
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 1 tablespoon mirin
• 1 teaspoon grated ginger
• 1 clove garlic, grated
• 1/4 cup all-purpose flour
• 1/4 cup potato starch or cornstarch
• Vegetable oil for frying
• Salt and pepper to taste
• Cooked white rice
• Pickled vegetables (optional)
• Lemon wedges (optional)

Instructions

1. Slice the boneless chicken thighs into bite-sized pieces and put them into a bowl.

2. Combine the chicken with the soy sauce, sake, mirin, ginger, and garlic. Be sure to mix evenly so that the marinade coats the chicken completely. Marinate in the refrigerator for 30 minutes to a day.

3. In another bowl, mix the all-purpose flour with the starch from potato or corn. Combine thoroughly.

4. Take the chicken out of the marinade and let any extra liquid drain. Then, you will season the chicken with salt and pepper to suit your taste. The next part is crucial: you will need to pan-sear the chicken so that you have a crust on the top and the bottom.

5. Coat each piece of chicken thoroughly with the flour and starch mixture, ensuring that it covers every part of the piece.

6. Vegetable oil can be heated in a deep pan or a fryer set over medium heat. It needs to reach a temperature of 170 degrees Celsius (340 degrees Fahrenheit) before any frying of the beignet dough can commence.

7. Take care to add the chicken pieces to the hot oil in batches so as not to overcrowd. Fry each batch for a period of about 5-6 minutes or thereabouts until they are golden brown and cooked through, turning them occasionally.

8. Using a slotted spoon or tongs, remove the chicken from the oil and let it drain on paper towels to remove excess oil.

9. Present the karaage steaming alongside fluffy white rice. For a flavor counterpoint, consider placing a small dish of pickled vegetables next to the fried chicken.

10. If desired, serve with lemon wedges garnishing the dish on the side to add a fresh citrusy note to the meal.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Mixing bowls (2)
4. Grater (for ginger and garlic)
5. Measuring spoons
6. Measuring cups
7. Tongs or slotted spoon
8. Deep pan or deep fryer
9. Thermometer (to measure oil temperature)
10. Paper towels
11. Serving plate

FAQ

• What is the best type of chicken to use for karaage?Chicken thighs without bones are liked best because they have juice and flavor.
• Can I use chicken breast instead of thighs?Absolutely, but chicken thighs are the parts that yield the moisture and flavor you want in karaage.
• What is the purpose of using both flour and potato starch?Combining flour with potato starch guarantees a crispy texture and a golden-brown crust.
• How long should the chicken be marinated?For a minimum of 30 minutes, marinate the chicken; for the best results, marinate in the refrigerator for 1-2 hours.
• What oil is best for frying karaage?An ideal oil for frying karaage has a high smoke point and is neutral in flavor. Vegetable and canola oils have both of these qualities.
• How do I know when the chicken is cooked through?Karaage is finished when it has reached an internal temperature of 75°C (165°F) and is golden and crispy on the outside.
• What sides go well with Karaage Bento?Great accompaniments are cooked white rice, pickled vegetables, and lemon wedges.

Substitutions and Variations

Tamari is a soy sauce free of gluten made through a method that doesn’t use hydrolyzed vegetable protein. It has a rich flavor that closely resembles traditional Japanese soy sauce.
Sake: Substitute with equal amounts of sherry or white wine.
Mirin: Make a mixture of 1 tablespoon sugar and 1 tablespoon dry white wine or rice vinegar.
Potato starch or cornstarch: Substitute with arrowroot powder or tapioca starch.
Canola oil or sunflower oil can be used instead of vegetable oil for frying.

Pro Tips

1. Double-Coating Technique: For an extra crispy texture, consider double-coating the chicken by dipping it back into the flour and starch mixture after an initial light coat, then returning it to the marinade briefly before coating again. This can help achieve a thicker, crunchier crust.