Chicken Karaage Bento Box

I've made chicken karaage on and off now for the past 3 years, and while it was always good, the crust always became soft within 5-10 min of taking it out of the oil.  But then I recently came across a recipe for General Tso chicken from the website seriouseats.com, which focused entirely on creating a long lasting crust for nuggets of chicken, so I slightly modified it to make chicken karaage.  The result was a much more flavorful, moist chicken, and a crust that literally stayed crispy/crunchy for HOURS.  For bento the next day, the crust is slightly softened in the fridge, but still maintains a good, substantial crust.