Recipe
Chicken karaage for bento
Karaage is one of the most loved bento mains in Japan. Juicy thigh meat, a ginger-garlic soy marinade and a thin, crunchy potato-starch coating that holds up for hours.
Why thighs and potato starch
Thigh meat stays juicy after cooling; breast meat turns dry and stringy in a lunch box. Potato starch (katakuriko) gives a lighter, crisper crust than flour. Cornstarch is the closest substitute.
Double-frying
The first fry at a moderate temperature cooks the chicken through. After a short rest, a quick second fry at a higher temperature drives out moisture from the coating so it stays crunchy, which is what you want for a meal eaten hours later.
Meal prep and freezing
Cool fried karaage completely, then freeze in a single layer before bagging. Reheat from frozen in a 400°F (200°C) oven or air fryer for 8–10 minutes until hot through, then cool before packing. Karaage is a staple of our weekly bento meal-prep plan.
Ingredients
- 1 lb (450 g) boneless chicken thighs, skin on or off
- 2 tbsp soy sauce
- 1 tbsp sake (or dry sherry)
- 1 tsp sugar
- 2 tsp freshly grated ginger
- 1 garlic clove, grated
- ½ cup (60 g) potato starch or cornstarch
- Neutral oil for frying (about 3 cups / 700 ml)
- Lemon wedges, to serve
Steps
- Cut the chicken into 1½-inch (4 cm) pieces. Mix with the soy sauce, sake, sugar, ginger and garlic and marinate in the fridge for 30 minutes (up to overnight).
- Heat 1½–2 inches of oil in a heavy pot to 340°F (170°C).
- Drain the chicken lightly and toss in the potato starch until each piece is evenly coated. Shake off the excess.
- Fry in batches without crowding for about 4 minutes, until pale golden. Move to a rack and rest for 4 minutes (the chicken keeps cooking inside).
- Raise the oil to 375°F (190°C) and fry each batch again for 45–60 seconds, until deep golden and crisp. The center should reach 165°F (74°C).
- Drain on the rack and let cool completely before packing, with a lemon wedge on the side.