Cut the chicken thighs into bite sizes. Put into a plastic bag and add the ● ingredients. Rub well. Squeeze out the air from the bag and tie tightly. Leave the bag in the fridge for at least 30 minutes.
Transfer the bag contents into a bowl. Add the katakuriko and rub until the excess moisture is gone. Add sesame oil, and rub in.
Line an oven tray with baking sheet. Arrange the prepared chicken with spaces in between, and bake at 220℃ for 25~30 minutes. Transfer the cooked chicken into a serving plate and serve.
Bake for 15-20 minutes if using a toaster oven.
Story Behind this Recipe
I wondered if I could make crispy fried chicken without deep-frying.
Before adding the egg, beat it well first! At step 2, if the chicken is still too moist, add more katakuriko little by little to adjust. Adjust the cooking time as appropriate.