Oven Baked Karaage Chicken

• 200 grams Chicken thigh meat
• 1 in step 1 Cooking sake
• 1 pinch Sugar
• 1 dash Salt
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sugar
• 2 tsp each (Optional) grated garlic, grated ginger
• 1 Whisked egg
• 1 dash Mayonnaise
• 1 1:1 ratio mixture of cake flour and katakuriko (potato starch flour)
• 1 Salt and pepper
• 1 (Optional) garlic powder, herbs, etc

1. Cut the chicken into bite-sized pieces.
2. Pierce with a fork and massage in the ingredients marked (A) and set aside.
3. (Add enough cooking sake to cover).
4. Add the (B) ingredients and let sit for 10 minutes (or more than 1 hour if possible).
5. Lightly grease the oven's broiler rack with oil.
6. If unavailable, line a baking tray with parchment paper.
7. Dredge the chicken by alternating through the (C) mixture, (D) mixture, (C) again and finally (D), while preheating the oven to 250C.
8. Shake off the excess flour from Step 4 and bake for 15 to 20 minutes, and you're done.
9. Serve with a wedge of lemon (optional).
10. You can fry these in oil after they're baked for extra crispiness (this will add calories, though).

chicken thigh, sake, sugar, salt, soy sauce, mirin, sugar, garlic, egg, mayonnaise, flour, salt, garlic

Taken from cookpad.com/us/recipes/148866-oven-baked-karaage-chicken (may not work)