Karaage Bento

Step 1

Cut the 1 lb chicken thighs into bite-size pieces and toss with 2 tbsp soy sauce in a bowl. Let sit while you prep the rest.

Step 2

Coat the chicken pieces in 1/4 cup cornstarch, shaking off excess. Heat 1/2 inch oil in a skillet over medium-high until a pinch of cornstarch sizzles.

Step 3

Fry the chicken in a single layer, turning occasionally, until golden and cooked through, about 6-8 minutes. Drain on paper towels.

Step 4

In a small nonstick pan, cook 2 beaten eggs over medium-low, stirring gently, until just set but still soft, about 2 minutes. Fold into a loose omelet and slice.

Step 5

Pack 2 cups cooked rice into a bento box, top with the fried chicken, egg slices, and 1/2 cup pickled vegetables. Add any fresh greens or tomato if you have them.