How to Prepare Tasty Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji

Ora Hudson
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How to Prepare Tasty Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji
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How to Prepare Tasty Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji Delicious, fresh and tasty.

Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji. Great recipe for Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji. These are flavored with shio-koji and yuzu pepper like the ones I had at the pub the other day. The taste made me wonder if there was any soy sauce in them.

All thanks to Shio Koji, I get an umami-packed delicious chicken on the table with minimal effort.

The key to frying the salted koji karaage is to remove the water from it and dust it with flour and potato starch and fry it.

The shio koji is very easy to burn, so if you fry it for a long time, it will turn black.

You can have Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji

  1. Prepare 1 large of portion, approximately 250 grams Chicken thighs.

  2. It’s 2 tbsp of ☆　Shio-koji (salt-fermented rice malt).

  3. You need 2 tsp of ☆　Soy sauce.

  4. You need 1 tbsp of ☆　Sake.

  5. You need 1 clove of ☆　Garlic (finely chopped).

  6. You need 1 tsp of ☆　Yuzu pepper paste.

  7. Prepare 1 of Katakuriko.

  8. Prepare 1 of enough for deep frying Oil.

  9. Prepare of Toppings:.

  10. It’s 1 of Yuzu pepper paste.

We recommend frying it slowly at a low temperature.

The taste made me wonder if there was any soy sauce in them.

Adjust the cooking time and seasonings according to your tastes and these will certainly turn out delicious.

Yuzu kosho is a chili paste that's made with chili peppers and yuzu zest, along with salt.

Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji step by step

  1. Cut the chicken into bite-sized pieces and marinate (with ingredients listed with a ☆) for 1 to 2 hours. Turn while marinating..

  2. Coat with katakuriko..

  3. Heat oil for deep frying up to 170° (a little lower than normal deep frying temperature). I usually use a little less oil then required to cover the chicken completely..

  4. While frying, try to turn over your chicken pieces. Be careful not to let them overcook..

  5. Theyre ready when perfectly crisp and beautifully golden brown. Dip in yuzu pepper paste if you'd like..

It's wonderfully fragrant and imparts a spicy kick to the sandwich without being overtly spicy.

To balance out the savory chicken, I like to include a thick slab of tomato, which adds a hint of balancing sweetness to sandwich, while making it even.

The taste made me wonder if there was any soy sauce in them.

Adjust the cooking time and seasonings according to your tastes and these will certainly turn out delicious.

Press out excess air, seal, and massage bag to evenly distribute shio koji.