Baked mochiko chicken bento box

Main Dish
4 servings
20 min
20 min
Very Easy


Number of serving: 4
2  lbs boneless skinless chicken thighs

1/2 cup mochiko

1/4 cup cornstarch

1/4  teaspoon salt

1/4 cup  cooking shoyu

Mirin to taste

4  garlic cloves, minced

1 tablespoon minced ginger

2 tablespoons sesame seeds


  • Cut chicken into bite-size pieces. In a small bowl combine shoyu, mirin, garlic and ginger and chicken.
  • Add sesame seeds if desired. Marinate in the refrigerator at least 1 hour but best if 3 – 4 hours.
  • In a medium bowl, sift together mochiko flour, cornstarch and salt then mix well. Set aside.
  • While the pan and oil is heating up. Dredge the drained chicken in the mochiko mixture and set aside. Really give it a good coating.
  • Lower the heat to 350 degrees F and cook for about 10 minutes. After 10 minutes, check one of the pieces for browning on the bottom.
  • If it’s brown, then turn them over and cook for another 10 to fifteen minutes until that side is browned! Remove from oven, blot excess oil, cool completely before packing into your bento box.
H hapa bento


Baked Mochiko Chicken Bento Box, photo 1Baked Mochiko Chicken Bento Box, photo 2Baked Mochiko Chicken Bento Box, photo 3Baked Mochiko Chicken Bento Box, photo 4

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