Home-style Baked Karaage Chicken

Home-Styled Baked Karaage Chicken

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This Baked Karaage Chicken is lovely with a big green salad to make into a full meal or with a mixture of other snacks for a tapas style feast or as a nibble or take a plate idea for drinks.

Ingredients:

• 1kg Chicken thighs
  
  
• 3 tbsp soy
  
  
• 2 tablespoons sake
  
  
• ¼ teaspoon sugar (I used Natvia)
  
  
• 1 clove garlic, crushed 
  
  
• 1 teaspoon finely grated ginger (up to 1 tablespoon)
  
  
• ¼ cup Potato starch (or cornflour or any flour)
  
  
• Lemon wedges to garnish and squeeze over to serve

Method:

1. Mix the soy, sake, sugar, garlic and ginger in a lidded container large enough to fit the chicken.
   
   
2. Cut thighs into rough pieces, around 4cm x 4 cm pieces or approximately 3-4 pieces per thigh.
   
   
3. Add to the marinade and allow to marinade for at least a couple of hours, ideally overnight.
   
   
4. Preheat a fan-forced oven to 180 C.
   
   
5. Coat each piece of chicken in the potato starch and place on a baking tray lined with baking paper or a silicon mat, making sure they are evenly spread and not overlapping.
   
   
6. Spray with olive oil and bake for 15-20 mins. 
   
   
7. Turn them over and bake for a further 10 mins until golden all over.
   
   
8. Serve with fresh lemon wedges.

Recipe by Sandi Cooper Naturopathy 

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