Recipe: Yummy Chicken Karaage made with Shio-koji

Herman Johnson
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Recipe: Yummy Chicken Karaage made with Shio-koji
Page content

Recipe: Yummy Chicken Karaage made with Shio-koji Delicious, fresh and tasty.

Chicken Karaage made with Shio-koji. Mix and coat the chicken with potato starch. Gently drop each piece of chicken into the pot and deep fry until golden brown. おいしい Delicious! Chop your chicken into bite-sized pieces, add the shio koji, garlic, ginger, soy sauce and black pepper.

Take a piece of the chicken and dip and coat in the flour mixture.

Great recipe for Chicken Karaage made with Shio-koji.

There are a lot of similar recipes out there, but I can guarantee this one is delicious! -They're prone to scorching, so fry the chicken on low heat. -Adjust the amount of shio-koji depending on the brand you use.

You can cook Chicken Karaage made with Shio-koji using 8 ingredients and 14 steps. Here is how you cook that.

Ingredients of Chicken Karaage made with Shio-koji

  1. Prepare 2 of Chicken thighs.

  2. Prepare 2 of to 3 tablespoons Shio-koji (salt-fermented rice malt).

  3. You need 1 of thumbtip's worth Grated ginger.

  4. You need 1 clove of Grated garlic.

  5. It’s 1 tsp of Soy sauce.

  6. It’s 1 of Egg.

  7. It’s 5 of to 6 tablespoons Katakuriko.

  8. It’s 1 of Oil for deep frying.

Crunchy, tender and flavorful, this is one of my favorite chicken recipes.

Recently I shared one of my favorite recipe Braised Herb Chicken, that I make with this amazing condiment, Shio Koji.

Today I used the same condiment to make Chicken Karaage.

This will let the chicken cook through quicker.

Chicken Karaage made with Shio-koji instructions

  1. Remove the fat between the skin and meat of the chicken, and cut into large bite sizes..

  2. Add the shio-koji..

  3. Add grated ginger and grated garlic (tubed is fine)..

  4. Rub in the ingredients..

  5. Add soy sauce (to your liking) and let rest for at least 30 minutes..

  6. Whisk an egg..

  7. Pour the egg into the chicken..

  8. Mix well..

  9. Add all of the katakuriko..

  10. Mix everything in circular motion. Itll become sticky..

  11. Fry the chicken on low heat, around 160-170ºC..

  12. Its prone to scorching, so take your time. The outside will become crisp..

  13. I love to squeeze lemon juice on top to eat it..

  14. The shio-koji recipe is "Sakko mamas" recipe.. I make a 4:1 ratio of koji (rice malt) and salt.

https://cookpad.com/us/recipes/148313-versatile-seasoning-from-the-countryside-shio-koji.

Put the chicken into a large ziplock or freezer bag, add the seasoning ingredients, and rub it all together from the outside of the bag.

Stir the shio koji, garlic, and ginger together in a small.

Sometimes a simple ingredient or condiment is all it takes to lend a magical touch on a dish.

Garlic, ginger, miso, yuzu kosho, and sriracha are just some fantastic examples.

Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of flavor and moist.