Traditionally deep fried, this is such a tasty way to serve up chicken! 'Tori' means chicken and 'Karaage' refers to fried. Marinating in soy, mirin and sake make the chicken salty, sweet and succulent! I chose to oven-fry these, (so I guess they are not really Karaage)-- the chicken remains crunchy, but infinitely healthier. This was an instant family favourite!
1/2 cup good quality soy sauce (Kikomman is great)
2 tablespoons Mirin (sweet Japanese rice wine)
1 tablespoon Sake, or white wine
1 tablespoon granulated sugar
1 green onion, roughly chopped
1" piece ginger root, roughly chopped
8 boneless, skinless chicken thighs, or 4 boneless, skinless chicken breasts (halved)
2 eggs, beaten
1 tablespoon Dijon mustard
2 cups good quality, unseasoned breadcrumbs (Japanese Panko would be best)
1) Mix all marinade ingredients up in a resealable tub or plastic bag. Dump the chicken pieces in and stash in the refrigerator for at least 30 minutes, but up to 4 hours (better flavour).
2) When ready to bake: Pre-heat the oven to 400F (200C). Spray a baking tray with Pam or rub with a bit of oil. Beat the eggs in a bowl with the mustard. Have the breadcrumbs in a separate bowl. Remove the chicken from the marinade (discard the marinade). Dip a few pieces of chicken into the egg/mustard bowl, then dredge in the breadcrumbs, packing the crumbs onto the chicken. Place all of the coated chicken pieces onto the baking tray and bake for 20-25 minutes, until crunchy and just cooked through.