I’m usually a big advocate of using chicken thigh meat for making teriyaki, but I make an exception for bento. That’s because bento boxes are usually eaten at room temperature and chicken thigh tends to get tough when I cools. To keep the chicken juicy I have a few tricks:
1. Slicing the chicken against the grain mechanically tenderizes it by cutting through meat fibers. 2. Ginger contains enzymes that can further tenderize the meat. 3. Coating the chicken in starch prevents the juices from leaking out while helping the teriyaki sauce to stick.
If you want the full recipe or wanna see how I packed this into the bento box, check out [this video](https://youtu.be/uflWdDX46w4).
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I’m usually a big advocate of using chicken thigh meat for making teriyaki, but I make an exception for bento. That’s because bento boxes are usually eaten at room temperature and chicken thigh tends to get tough when I cools. To keep the chicken juicy I have a few tricks:
1. Slicing the chicken against the grain mechanically tenderizes it by cutting through meat fibers.
2. Ginger contains enzymes that can further tenderize the meat.
3. Coating the chicken in starch prevents the juices from leaking out while helping the teriyaki sauce to stick.
If you want the full recipe or wanna see how I packed this into the bento box, check out [this video](https://youtu.be/uflWdDX46w4).