I love fried chicken and I cooked a a lot when I was in Japan.
However after I moved to New York City, I am afraid to cook because we do not have good kitchen exhaust that I used have.
As working mom, you would like to save time cleaning kitchen after cooking deep flying stuff, and you cannot stay all the time in kitchen especially if you have small kid(s).

So I baked it instead…but it turns out as if I deep flying . It is not only easy but also save the calorie.

Working Mom Cook Fusion - Blogged


Non-fried crispy chicken

  • 10 oz (1/2 lb) Chicken thigh or chicken leg (200-300g)
  • 1 Tablespoon ginger grated
  • 1 clove garlic grated
  • 3 Tablespoon soy sauce
  • 3 Tablespoon sake (You can use white wine)
  • 1-2 Tablespoon gochujang (option)

  • corn starch
  • toasted sesame oil / Corn oil
  • salt / pepper
  1. Preparation

  2. Cut chicken into bite-size and sprinkle salt and pepper.
  3. Mix all Ingredients [A]
  4. Add chicken and Ingredients [A] in to zipper bag. ay the flank steak in the bag with the marinade and zip the bag closed. Leave in fridge over night
  5. Recipe

  6. Preheat oven to 420 degrees F (210-220 degree C).
  7. Coat each chickens with corn starch .
  8. Place a baking sheet on a baking pan, place them.
  9. Brush the top slice of chicken of the oil. I used 1 T toasted sesame oil and 2 T canola oil.
  10. bake them about 15-20 minutes until the meat is cooked through.


Cooking Tool I use

*I use Silicone Pastry Brush for step 4.  Silicone brush is really convenient