In the kitchen with Jen

My name is Jen Dao & I’m a foodie based in Orange County, CA! Originally born & raised in Savage, Minnesota, I grew up with a lot of traditional Vietnamese food because of my mother’s home cooking. At 19, I decided to spread my wings & move to Seattle, which would begin my food journey with cooking on my own. Fast forward to the present day, I’m now based in Orange County (some would say, foodie capital of the world!) and currently, I’m sharing daily recipes & food knowledge with my 100k+ following of fellow foodies!


My life aspirations is to share Vietnamese food and heritage with the world!



  • What is a Bento Box / Lunch Box to you?

A piece of home wherever you go!


  • What do you pack in your TAKENAKA Bento?

My family’s favorite: Salt & Pepper Chicken wings with rice, kimchi, cucumbers and pea sprouts!


  • What is your favorite part of our boxes and what colors have you chosen?

I love how convenient they are and how you can even pack a fork on the go! I got mine in pistachio!


Salt & Pepper Chicken Wings (Airfryer)


14-20 Chicken Wing Pieces

½ tsp Sea Salt

¼ tsp Freshly Ground Black Pepper

½ cup Potato Starch

2 jalapeno/serrano Pepper (sliced & stems removed)

2 Green Onions (Sliced)

2 Tbsp Veggie Oil

1 tsp Sea Salt

¼ tsp Freshly Ground Black Pepper




1. Season your chicken wings with ½ tsp salt & ¼ tsp black pepper. Mix well.

2. Add potato starch to chicken. Mix to coat.

3. Airfry @ 380 degrees for 25 mins or bake 400 degrees for 40-45 mins (or until no longer pink).

Making sure to flip every 5 mins.

4. On Med/high heat, heat up oil then stir fry serrano chilis, green onions, salt & pepper for 30 secs.

5. Add your chicken wings & stir fry for 1-2 mins.

6. Serve with a side of rice, kimchi, cucumbers and pea sprouts.


 Enjoy !