Ingredients
2 pieces Chicken thigh meat
2 tbsp Garlic soy sauce
1 tbsp Sake
1 tsp Grated ginger
1 Egg yolk
1 Salt and pepper
1 Flour
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
16-inch multi-fuel pizza oven — wood, charcoal, or gas, 950F
Steam + convection — bread with perfect crust, sous vide, reheating
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Put several small cuts in the chicken meat. Remove any excess fat and cut into bite-sized pieces. Put the chicken and the ingredients in a plastic bag. Close up the bag and massage well over the bag. (If you don't have garlic soy sauce, use 2 tablespoons of regular soy sauce and 1 teaspoon of grated garlic instead.) Leave the chicken to marinate for about 10 minutes. Take the chicken out of the bag and pat dry with paper towels. Coat with the combined ingredients and shake off any excess flour. Line a baking sheet with kitchen parchment paper, and put the chicken pieces on top leaving plenty of space between the pieces. Bake at 230C for about 12 minutes. Transfer to serving plates and it's done. If you're using chicken wings: Make cuts along the bones to make it easier for the flavors to penetrate the meat, as well as cook it faster. Proceed to step 2. If you can, cook chicken wings on a rack so that they'll be really crispy. Chicken wings don't cook as fast as boneless meat, so increase the cooking time!