Cook The Book: Chicken Kara-Age, Aka Japanese Fried Chicken

1. 1

   Combine the chicken, soy sauce, sake, and ginger. Let marinate for at least 10 minutes or overnight. (If you need to leave it marinating for more than 12 hours, omit the soy sauce and add it 10 minutes before cooking, or the salt will draw out too much moisture from the chicken and make it dry.)

2. 2

   Remove the chicken pieces from the marinade, drain, and coat in the cornstarch.

3. 3

   Heat 1 inch (2.5cm) of vegetable oil in a saucepan over medium-high heat. Test the oil temperature by putting a little of the cornstarch-and-marinade coating on the end of a wooden chopstick and dipping it into the oil. If the coating sizzles and turns brown immediately, the oil is hot enough. If the oil starts getting smoky, turn down the heat.

4. 4

   Fry the chicken pieces in the oil, turning once, until a deep golden brown. Drain well on paper towels.

5. 5

   To make the green onion sauce, combine all the ingredients in a small frying pan over medium heat and stir until the sugar is dissolved. Put the chicken pieces in the pan and toss to coat each piece with the sauce.

6. 6

   Let cool completely before packing into a bento box. Putting a layer of arugula or other salad leaves under the chicken enhances the color of the chicken and provides another texture in the bento.

* Per serving · 4 servings · Values may vary.