Food · Asian

Korean Fried Chicken Bento Box

Takeout bento box containing glazed Korean fried chicken pieces coated in gochujang-style sauce and sesame seeds, a mound of mixed grain purple rice topped with sesame seeds, and a fresh side salad with mixed greens, cucumber slices, cherry tomato, and what appears to be kimchi or pickled vegetables

Where to eat it

Nene chicken

Melbourne central

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History

Korean fried chicken (KFC) has its roots in South Korea, where it emerged as a distinct culinary style in the 1970s–1980s as American-style frying techniques blended with Korean flavors. Unlike Western fried chicken, the Korean version is typically double-fried for extra crispiness, then tossed in bold glazes featuring ingredients like gochujang (fermented chili paste), soy, garlic, and honey. By the 2000s, Korean fried chicken chains had exploded across South Korea and began spreading globally.

The bento box format, borrowed from Japanese lunchbox culture, became popular across Asian food culture as a convenient, portioned meal presentation. The fusion of Korean fried chicken served bento-style — with rice and side salads — is a modern takeout adaptation that has flourished in urban food scenes across the US, UK, and Australia from the 2010s onward.

Fun Facts

Double-frying is the secret to Korean fried chicken's signature crunch — the chicken is fried once to cook through, then fried again at a higher temperature to create an ultra-crispy shell that holds up even under sticky sauces.

Gochujang, the fermented chili paste at the heart of the glaze, is a centuries-old Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt — it adds heat, sweetness, and deep umami all at once.

Purple or mixed-grain rice (called *japgokbap* in Korean) is packed with antioxidants from black rice and is traditionally considered a healthier, more nutritious alternative to plain white rice.

Recipe

Korean Fried Chicken Bento Box

Ingredients

500g chicken thighs or wings, cut into pieces

3 tbsp gochujang (Korean chili paste)

2 tbsp soy sauce

1 tbsp honey or brown sugar

1 tbsp sesame oil

2 cloves garlic, minced

1 tsp fresh ginger, grated

½ cup cornstarch + ½ cup plain flour (for coating)

Oil for deep frying

Sesame seeds, to garnish

1½ cups mixed grain / purple rice, cooked

Fresh salad greens, cucumber, and your choice of dressing

Steps

1. Prepare the glaze: In a small saucepan over medium heat, combine gochujang, soy sauce, honey, sesame oil, garlic, and ginger. Stir for 2–3 minutes until thickened slightly. Set aside.

2. Coat the chicken: Pat chicken pieces dry, season with salt and pepper, then toss in a mix of cornstarch and flour until evenly coated.

3. First fry: Heat oil to 160°C (320°F). Fry chicken pieces in batches for 6–7 minutes until cooked through but not yet golden. Remove and drain on paper towels.

4. Second fry: Increase oil temperature to 190°C (375°F). Return chicken and fry for another 2–3 minutes until deeply golden and extra crispy.

5. Glaze: Toss hot fried chicken in the gochujang glaze until fully coated. Sprinkle with sesame seeds.

6. Assemble bento: Divide rice, glazed chicken, and fresh salad into compartments of a bento box. Serve immediately.