Japanese Garage Chicken

Oven-baked karaage-style chicken thighs marinated in soy, sake, ginger and sugar, coated in potato flour and served with quick soy-fried bok choy and rice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the soy sauce, sake, ginger and sugar in a glass or ceramic dish. Add the chicken and toss to coat. Cover and place in the fridge for 1 hour to marinate.

Step 2

Preheat the oven to 200°C/180°C fan-forced. Line two baking trays with baking paper.

Step 3

Drain the chicken and toss it in the flour in small batches. Place in a single layer on the trays, not too squashed together. Bake, turning halfway through cooking, for 16 minutes, or until golden and tender.

Step 4

Meanwhile, to make the soy-fried bok choy, heat the oil in a large frying pan over medium-high heat. Add the bok choy, cut-side down. Cover the pan and cook for 1–2 minutes, until just tender. Add the soy sauce and cook for a further 1–2 minutes without moving, so the bok choy gets sticky with the reduced soy and the cut side catches slightly. Remove from the heat and set aside for 2 minutes to absorb the flavours.

Step 5

Divide the rice among serving bowls. Top with the bok choy and chicken. Serve with a lemon cheek, a squeeze of Kewpie mayo, a sprinkle of shichimi togarashi and a drizzle of extra soy sauce.