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Crispy Korean Chicken Bento Box Recipe with Easy Tangy Pickled Veggies

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A quick and easy recipe featuring crispy double-fried Korean chicken paired with bright, tangy quick-pickled veggies, perfect for lunch or dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (can substitute breasts)
  • ¾ cup all-purpose flour (95 g)
  • ¼ cup cornstarch (30 g)
  • Salt and black pepper to season
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 large eggs, beaten
  • About 1.5 cups vegetable oil for shallow frying (360 ml)
  • 3 tbsp gochujang (Korean chili paste)
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove minced garlic
  • 1 medium carrot, julienned
  • 1 small cucumber, thinly sliced
  • ½ cup julienned daikon radish (optional)
  • ½ cup rice vinegar (120 ml)
  • 2 tbsp sugar
  • 1 tsp salt
  • ½ cup water (120 ml)
  • Optional garnishes: sesame seeds, thinly sliced scallions

Instructions

  1. Prep the pickled veggies: Whisk rice vinegar, sugar, salt, and water until sugar dissolves. Pack carrots, cucumber, and daikon (if using) into a jar. Pour pickling liquid over veggies, submerge fully, cover, and refrigerate at least 30 minutes.
  2. Prepare the chicken: Pat chicken thighs dry and cut into 1.5-inch chunks. Season with salt, pepper, garlic powder, and onion powder.
  3. Make the coating station: Whisk eggs in one bowl. In another bowl, combine flour, cornstarch, salt, and pepper.
  4. Coat the chicken: Dip each piece in egg wash, then dredge in flour mixture, pressing lightly. Set aside on a plate.
  5. Fry the chicken: Heat oil in a heavy skillet over medium-high heat to 350°F (175°C). Fry chicken in batches 4-5 minutes per side until golden and crispy. Drain on a wire rack. For extra crispiness, rest 5 minutes and fry again 1-2 minutes per side.
  6. Make the Korean sauce: Whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic in a small bowl.
  7. Toss chicken in sauce: Place fried chicken in a large bowl, pour sauce over, and toss gently to coat evenly without sogginess.
  8. Assemble the bento box: Arrange chicken on one side, add pickled veggies alongside. Optionally serve with steamed rice or noodles. Garnish with sesame seeds and scallions.

Notes

Pat chicken dry to ensure crispiness. Use a candy or deep-fry thermometer to maintain oil temperature at 350°F (175°C). Avoid overcrowding the pan to prevent soggy crust. Double-fry for extra crispiness but single fry works if short on time. Toss chicken gently in sauce to keep crust intact. Rest chicken on wire rack instead of paper towels to avoid steam buildup. For gluten-free, substitute flour with rice or almond flour and use tamari instead of soy sauce.

Nutrition

Keywords: Korean chicken, crispy chicken, bento box, pickled veggies, quick recipe, double-fry chicken, gochujang sauce, easy dinner

Find it online: https://forkifyfun.com/crispy-korean-chicken-bento-box-recipe-with-easy-tangy-pickled-veggies/