technique

How does the food stay crispy?

I quite like dishes like pan-fried chicken nuggets, Chicken Kijiyaki (tomorrow's bento ^^), Chicken Kara-age or the Fried Shrimp as the meaty part of my bentos... But somehow the fried foods never stays crispy after a few hours in a bento box. I always let everything cool down completely before I put it in the box or before I close the lid but still... I mean, I don't expect my chicken to be super crispy, but it would be nice if it had a little crunch instead of being a little soggy. Does anybody have a trick? Maybe I am doing something wrong? continue reading...