The original method calls for the chicken to be deep fried, but apart from using too much oil and spluttering around, deep fried is not very healthy is it? So, most times now, when something calls for it to be deep fried, I will bunk it in the oven. And to me, it tastes just as good and crispy and it will work as a bento dish as well, cos I kept a couple for the next day and it was still good!
300gm boneless chicken thighs
1 2 inch piece fresh ginger - grated
3 Tbsp soy sauce
1 Tbsp sake or orange juice (for those who cannot take sake - or you can omit it)
about 1/2 cup Potato starch or cornstarch, (enough to coat the chicken. Potato starch is better, but cornstarch will do)
1.Cut up the chicken thighs into bite-sized pieces. You can remove the skin if you like, though it does make the chicken crispier.
2. Peel and grate the piece of ginger.
3. Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let it marinate for a minimum of 10 minutes to around 30 minutes is ideal.
4. Once you are ready to cook the chicken, lightly oil (I use a spray oil) a baking tray, lightly starch the chicken and place on the cooking tray in a heated 200 deg oven for 15 mins on one side. After 15 mins, turn the pieces around to crisp the other side.