Put the ○ ingredients in a bowl and mix together.
Cut the chicken thighs and add to the combined ingredients from Step 1. Rub gently with your hands and leave to marinate for 30 minutes.
Put the flour and katakuriko into a bag and mix together. Add the marinated chicken a few pieces at a time, close the bag and mix to coat.
Coat each piece evenly with the flour as shown. Shake off any excess.
Line a baking sheet with parchment paper. Line the chicken and don't crowd it.
Preheat the oven to 250°C, and bake the chicken for 10-15 minutes. It's done when it's a nice golden brown.
Transfer to serving plates with lemon wedges. Enjoy it while piping hot.
Story Behind this Recipe
I didn't want to deep fry anything, but I still wanted to eat chicken karaage, so I thought of this method. The result was much more karaage-like than I assumed. Plus it's healthy, so I recommend it!
It's so easy that no hints are necessary! The surface is crispy, and the inside is juicy. The surface may look a bit floury after cooking, but after you squeeze lemon juice on top, you won't notice it.