Healthy Baked Crispy Chicken

I DO NOT like deep frying anything at home for 2 reasons: 1. If I don't cook healthy food at home, why do I even bother eating at home when I have a McDonald steps away from my house! 2. I just can't get myself to dump out half bottle of oil after 1 use! And to be honest it will be pretty disgusting if I keep and reuse that kinda stuff! So what to do when I still love crispy chicken?! After trial and error, I found a great way of making delicious Crispy Chicken without frying. When in doubt, oven is always the way to go!

Healthy Baked Crispy Chicken ~ with an Asian twist~




8 Pieces of boneless, skinless chicken thighs
1 cup of Korean Kalbi marinade
1 cup of flour
2 large eggs
1 cup of Japanese Panko bread crumb

What to do??
1. put 1 piece of chicken thigh in a big clear plastic bag at a time, pound the chicken evenly until it is about 1 cm thin

2. Marinade all the pounded chicken in Korean Kalbi marinade for at least 30 minutes (preferably a few hours for stronger flavor)



3. form an assembly line with 3 bowls: 1.Flour 2.beated eggs 3. panko bread crumb

4. Take the chicken thigh out of the marinade and piece by piece coat it with a thin layer of flour. Dip it in egg, and lastly coat it generously with panko.

5. Place them on a sheet of baking tray and bake it at 400 degrees F for 15 minutes. Lastly, turn the oven to broil and broil the chicken for 5 minutes.



There you have a very tasty but healthy Crispy Chicken!!

*Later on I learned another trick to make it even crispier!! Before you bake the chicken, use PAM (cooking oil spray) to spray and moisten both sides of the chicken, and THEN bake it! I heard it will look and taste just like fried chicken!!!! I am totally going to try that trick next time I make it!*