Cut chicken thigh to bite-size pieces and put in a plastic bag. Combine curry powder, sugar, grated garlic, grated ginger, soy sauce, and sake, and rub well. Marinate for 1 hour in the fridge.
2. Step
In a bowl, combine flour and potato starch, and mix well. Dredge marinated chicken in mixture, shaking off excess.
3. Step
Fry chicken until golden brown, then drain on a paper towel. Place into the bento box.
