About me

My Photo
Former makeup enthusiast and bookworm. Currently adopting a minimalist lifestyle. Contact me at phylliciarobert@gmail.com for inquiries.
View my complete profile

Monday, May 20, 2013

Recipe: Japanese-inspired Crispy Baked Chicken

Hello there!

Today I will be sharing with you a recipe that I was inspired to make one morning. It is baked thus a whole lot healthier than the normal, deep-fried chicken wings yet just as crispy and delicious.


6 chicken wings

1 tsp salt
1 tsp black pepper
Shoyu sauce
1 tsp chilli powder (optional).

Wet Mixture
1/2 tsp salt
1/2 tsp black pepper
1 whole egg.

Dry Mixture
2 cups of all purpose flour
1 cup of corn starch
1 tsp salt
1 tsp black pepper
1 tsp chilli powder (optional)
2 small-sized sheet of ready-to-eat seaweed (finely chopped)

Chilli flakes
1 small-sized sheet of ready-to-eat seaweed (chopped)


01. Marinade the chicken wings for about 30 minutes to an hour.

02. Pre-heat oven at 230 degrees Celsius for 20 minutes.

03. Mix all the wet ingredients together.

04. Mix all the dry ingredients together in a container with a lid.

05. Line baking tray with foil. Moderately oil the foil's surface.

06. Dip the marinated chicken wings into the wet ingredients then into the dry ingredients. Put in only a few pieces at a time.

07. Put the lid on the container and shake. This ensures that your hands stay clean and that the wings will be evenly coated with the dry mixture.

08. Take out the chicken wings and lay them on the baking tray. Once all the wings are done, let them rest on the tray between 5 to 10 minutes.

09. Brush or drizzle a little oil on the chicken wings. Bake between 35 to 40 minutes. Turn the wings over at the first 20 minutes mark.

10. After the wings are baked take out of the oven, sprinkle with chilli flakes and chopped seaweed. Serve.


- Cut each of your wings into 3 separate pieces (instead of just 2) so that each piece can lie flat on the baking tray.

- The key to crispy wings lie in the corn starch. Hence, do not ommit this item.

- Ratio of all-purpose flour and corn starch MUST be 2:1.

- If your chicken just came out of the freezer, you can thaw it quickly by pan-frying it in a bit of oil or steaming it for about 5 minutes or so. If you do this, you need to reduce the baking time to between 30 to 35 minutes.

Hope you will give this recipe a try. Do tell me how it turned out or take a picture and upload it on Instagram. Don't forget to tag me (phylliciarobert). Good luck!