Baked Tori katsu

http://www.justonecookbook.com/crispy-baked-chicken/

Being fresh out of eggs, I coated this in Hoisin sauce then breaded it with fried panko.

Recipe feedback: 

1) baked at 220 deg C for 10 to 15 minutes depending on thickness of chicken thigh.

2) the wire mesh is crucial, as is frying the panko beforehand. Didnt even have to turn. 

a) I tried with just putting the katsu flat on a baking sheet, came out soggy due to condensatiom that formed after 5 minutes outside the oven.

b) For the katsu that I coated with unfried panko then sprayed with oil before going into the oven, it also came out soggy, but in a pool of oil.

Baked sweet potato fries

This is a great recipe from http://sallysbakingaddiction.com/2013/09/12/baked-sweet-potato-fries/

There are several tips I learnt:

1) Cut everything to around the same size. French fry size is great.
2) Dredge is cornstarch. Flick off excess corn starch.
3) Dredge is salt and a spice (I chose pepper, cayenne, paprika, and garlic powder).
4) Dredge in oil. Olive seems to work best. Maybe peanut might, haven't tried but certainly not corn or soya bean oils.
5) Lay flat on a lined baking tray and ensure that they don't touch so that the water can evaporate.
6) Bake at 200 deg C for 20 minutes, and then turn the pan (if too lazy to turn the individual chips) and bake for another 20 minutes. Take out and once cool, bake again for 10 minutes on a low shelf.
7) Alternatively, after the initial 40 minutes, switch off the oven and leave it in the residual heat for up to another half hour or till ready to eat. This way the chips don't get cold.