Baked Chicken Karaage
Author: 
Recipe type: Appetizer, Dinner
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Ingredients
  • FOR MARINADE:
  • 4 tablespoons shoyu (soy sauce)
  • 2 tablespoons cooking sake
  • 2 teaspoons mirin (sweet cooking sake)
  • 1 tablespoon chopped ginger (substitute 2 to 3 teaspoons prepared grated raw ginger available in tubes)
  • Chopped garlic, optional
  • ½ small clove garlic, chopped (add more to taste)
  • FOR CHICKEN:
  • 2 boneless chicken breasts or thighs, cut into small pieces
  • ¼ cup potato starch (substitute corn starch or flour)
  • Lemon wedges (optional, but recommended)
  • Cooking oil spray
Instructions
  1. Preheat oven to 350 degrees F.Combine marinade ingredients. Cut chicken into bite-size pieces and marinate for 15 to 30 minutes. Turn occasionally. Longer the chicken marinates, the stronger the flavor.
  2. Mix potato starch. Coat chicken with starch and flour mixture and shake-off excess.
  3. Line baking sheet with foil, and coat with cooking oil spray to prevent sticking. Lay chicken on foil, spread apart, then bake for 20 - 25 minutes until cooked through.
  4. Serve chicken on platter and squeeze fresh lemon juice lightly over chicken, and serve with lemon wedges on the side.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/04/01/baked-chicken-karaage/