Cut the chicken into bite-sized pieces. Pierce with a fork and massage in the ingredients marked (A) and set aside. (Add enough cooking sake to cover).
Add the (B) ingredients and let sit for 10 minutes (or more than 1 hour if possible).
Lightly grease the oven's broiler rack with oil. If unavailable, line a baking tray with parchment paper.
Dredge the chicken by alternating through the (C) mixture, (D) mixture, (C) again and finally (D), while preheating the oven to 250°C.
Shake off the excess flour from Step 4 and bake for 15 to 20 minutes, and you're done.
Serve with a wedge of lemon (optional).
You can fry these in oil after they're baked for extra crispiness (this will add calories, though)
Story Behind this Recipe
This is any easy karaage recipe that isn't deep fried so you don't have to worry about using up all your vegetable oil.
The secret to tender chicken is in the first step. You can add 1 teaspoon vinegar to this to soften the meat even more -- don't worry, it won't turn out sour. Add garlic and ginger as you'd like. I substituted joshinko for the flour and katakuriko and these turned out crispy.