Since the chicken is coated with katakuriko, as soon as you pour in the sauce, it starts to get thickened. The sweet and salty flavor really whets your appetite and will get you finishing bowl after bowl of rice.
Cut the chicken into bite-sized pieces, and lightly season with salt and pepper. Mix the teriyaki sauce ingredients, and set aside.
Coat both sides of Step 1 chicken with katakuriko. Heat vegetable oil in a frying pan, arrange the chicken, cover with a lid, and cook over medium heat.
When the colour of the chicken starts to change, flip, cover with the lid again, and fry.
Open up the lid, turn up the heat a little bit higher, and fry until the surface becomes crispy.
If there is excess liquid or fat left in the pan, wipe off with paper towels.
Turn down the heat a little bit, pour in the Step 1 teriyaki sauce while mixing. If the heat is too strong, the sauce might get burnt.
Flip the chicken and coat it with the sauce. When the sauce starts to get thickened, turn off the heat. Transfer onto a plate, and put in a bento box once it's cooled down.
Frozen side dish for bento recipes: "Chicken Tsukune" (Recipe ID: 2058060), "Tatsuta-age made with chicken breasts" (Recipe ID: 1983136)
"Youlinji Chinese style chicken made with chicken breasts" (Recipe ID: 1983149), "Tonkatsu made with thinly sliced pork" (Recipe ID: 1964011)
"Marinated in a special sauce pork yakiniku" (Recipe ID: 2194829), "Deep-fried white fish, flounder" (Recipe ID: 1943926)
Story Behind this Recipe
I coated the chicken thigh with katakuriko and fried it so that the flavor would penetrate the meat. Once you add the sauce, it will thicken naturally. Bento side dishes tend to be deep-fried but this one might be a little bit different.
If you buy chicken, cut into bite-sized pieces. If you divide the lot into single servings, wrap separately, and freeze to store, you can leave it defrost in the plastic wrap in the morning, and sprinkle it with salt and pepper with it laid out on top of the wrap. You won't need a knife or cutting board.