about 1 teaspoon (2 cm if using grated ginger from a tube)
☆ Egg yolk
〇 Salt and pepper
Put several small cuts in the chicken meat. Remove any excess fat and cut into bite-sized pieces.
Put the chicken and the ☆ ingredients in a plastic bag. Close up the bag and massage well over the bag. (If you don't have garlic soy sauce, use 2 tablespoons of regular soy sauce and 1 teaspoon of grated garlic instead.)
Leave the chicken to marinate for about 10 minutes. Take the chicken out of the bag and pat dry with paper towels. Coat with the combined 〇 ingredients and shake off any excess flour.
Line a baking sheet with kitchen parchment paper, and put the chicken pieces on top leaving plenty of space between the pieces. Bake at 230°C for about 12 minutes.
Transfer to serving plates and it's done.
If you're using chicken wings:
Make cuts along the bones to make it easier for the flavors to penetrate the meat, as well as cook it faster. Proceed to step 2.
If you can, cook chicken wings on a rack so that they'll be really crispy.
Chicken wings don't cook as fast as boneless meat, so increase the cooking time!
Story Behind this Recipe
The seasoning mixture is based on a recipe my mother taught me.
By putting small cuts into the chicken at Step 1, the flavor penetrates it easier and the meat becomes more tender! If you don't have any garlic soy sauce, you can make it on the spot as detailed in Step 2 by combining regular soy sauce with garlic. The chicken pieces may look a bit floury when done, but that's ok.