Crispy Karaage Bento

Step 1

Pat the chicken thighs dry with paper towels by pressing them firmly on both sides for 10 seconds each — this removes surface moisture so they will crisp better when fried.

Step 2

Cut each chicken thigh into 1.5-inch chunks by placing it on a cutting board and slicing across the grain (perpendicular to the long fibers of the meat) into bite-sized pieces.

Step 3

Pour the soy sauce into a medium bowl, then add the grated ginger and minced garlic — stir with a spoon until combined.

Step 4

Add the chicken pieces to the marinade bowl and stir until all pieces are coated, then let sit for 5 minutes at room temperature while you prepare the coating.

Step 5

Pour the cornstarch onto a shallow plate, then lift each chicken piece from the marinade with your fingers and roll it in the cornstarch, pressing gently so the coating sticks.

Step 6

Pour 0.5 inch of neutral oil into a 12-inch skillet and set it over medium-high heat for 90 seconds until the oil shimmers and a tiny piece of cornstarch sizzles immediately when dropped in.

Step 7

Carefully place the coated chicken pieces into the hot oil one at a time — they should sizzle loudly. Do not crowd the pan; work in two batches if needed, leaving 1 inch between pieces.

Step 8

Let the chicken cook without moving it for 3 minutes until the bottom turns deep golden brown and crispy, checking one piece by tilting it with tongs to see the underside.

Step 9

Flip each piece with tongs and cook the other side for 2 minutes until it is also deep golden brown and the center is no longer pink when you cut into the largest piece.

Step 10

Transfer the finished karaage to a plate lined with paper towels to drain excess oil for 2 minutes.

Step 11

Divide the cooked rice evenly between two bento boxes or bowls, placing it on one side to fill about half the space.

Step 12

Arrange the karaage pieces in a single layer on the other side of each box next to the rice, piling them slightly so they are visible and appetizing.