Oven Baked Karaage Chicken. Chicken karaage is a traditional Japanese dish of marinated fried chicken, but this variation is baked in the oven as a healthier alternative. Karaage can often be found as an appetizer, on the menu of Japanese restaurants, or izakaya (tapas style restaurants), but it can also be found in bento boxes at the deli section of Japanese supermarkets. Lightly grease the oven's broiler rack with oil.

Oven Baked Karaage Chicken Add the chicken to the bowl and mix with your hands. Meanwhile, prepare potato starch and all-purpose flour in a separate pile. What to serve with chicken karaage? You can have Oven Baked Karaage Chicken using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Oven Baked Karaage Chicken

  1. Prepare 200 grams of Chicken thigh meat.
  2. You need of A.
  3. You need 1 of in step 1 Cooking sake.
  4. It’s 1 pinch of Sugar.
  5. It’s 1 dash of Salt.
  6. It’s of B.
  7. You need 2 tbsp of Soy sauce.
  8. You need 2 tbsp of Mirin.
  9. Prepare 1 tbsp of Sugar.
  10. Prepare 2 tsp of each (Optional) grated garlic, grated ginger.
  11. It’s of (C) For coating.
  12. You need 1 of Whisked egg.
  13. Prepare 1 dash of Mayonnaise.
  14. It’s of (D) For Coating.
  15. It’s 1 of 1:1 ratio mixture of cake flour and katakuriko (potato starch flour).
  16. You need 1 of Salt and pepper.
  17. It’s 1 of (Optional) garlic powder, herbs, etc.

You can often find chicken karaage served in bentos on a bed of shredded cabbage with a lemon wedge. Also sticky, white rice never fails. Add Corn starch in zip bag and mix well. Add toasted sesame oil and mix well. (please do not skip step or add corn starch and sesame oil together.

Oven Baked Karaage Chicken instructions

  1. Cut the chicken into bite-sized pieces. Pierce with a fork and massage in the ingredients marked (A) and set aside. (Add enough cooking sake to cover)..
  2. Add the (B) ingredients and let sit for 10 minutes (or more than 1 hour if possible)..
  3. Lightly grease the oven's broiler rack with oil. If unavailable, line a baking tray with parchment paper..
  4. Dredge the chicken by alternating through the (C) mixture, (D) mixture, (C) again and finally (D), while preheating the oven to 250°C..
  5. Shake off the excess flour from Step 4 and bake for 15 to 20 minutes, and you're done..
  6. Serve with a wedge of lemon (optional)..
  7. You can fry these in oil after they're baked for extra crispiness (this will add calories, though)..

Rinse the chicken, cut off any excess fat and pat dry with paper towels. Using a sharp knife, score the chicken, especially in. Chicken karaage was adapted from the Chinese cuisine and has assimilated into the Japanese culinary culture. Preparation starts with marinating the bite-sized boneless pieces of chicken thigh meat, lightly coated with potato starch and deep fried until golden brown. Preparation is similar to another crowd pleaser Japanese food- tempura.

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