Non-Fried Healthy Chicken Karaage
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. For 4 servings. Recipe by Atorie sara
Non-Fried Healthy Chicken Karaage
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. For 4 servings. Recipe by Atorie sara
Cooking Instructions
- 1
Put the ○ ingredients in a bowl and mix together.
- 2
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.
- 3
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.
- 4
Coat each piece evenly with the flour as shown. Shake off any excess.
- 5
Line a baking sheet with parchment paper. Line the chicken and don't crowd it.
- 6
Preheat the oven to 250°C, and bake the chicken for 10-15 minutes. It's done when it's a nice golden brown.
- 7
Transfer to serving plates with lemon wedges. Enjoy it while piping hot.
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