Baked Chicken Karaage (14cm)
- Cook
- 7 min
⅓ lb chicken thigh, boneless, skin-on, room temperature, cut into 3 pieces
Marinade
Kosher salt
1 teaspoon soy sauce
½ teaspoon sake
½ teaspoon mirin
Fresh garlic, grated
Fresh ginger, grated
Coating
¼ egg, beaten
2 teaspoons all-purpose flour
2 tablespoons potato starch
2 tablespoons vegetable oil
Garnish
1 lime, halved
Combine ingredients for Marinade. Coat chicken with Marinade and place in a sealable bag, removing out the air. Refrigerate for at least 15 minutes. Drain the chicken using a sieve to remove the marinade, then pat it dry.
In a small bowl, mix the ingredients for Coating. Coat the chicken with the mixture, then dredge it in potato starch, shaking off any excess.
Preheat the pot over medium heat for about 2 minutes. Add oil and spread it evenly. Once the oil starts to smoke, place the prepared chicken skin-side down. Sear over medium heat for about 1 minute or until golden brown, occasionally pressing the chicken down with tongs. Flip the chicken, cover, and bake over low heat for 3 minutes.
Uncover and turn the chicken occasionally while cooking over low heat for another 3–5 minutes or until crispy.
Place the chicken on a paper towel to drain excess oil. Transfer to a serving dish and garnish with lime.
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