Recipe: Perfect Shio-koji Karaage Fried Chicken

Allie Potter
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Recipe: Perfect Shio-koji Karaage Fried Chicken
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Recipe: Perfect Shio-koji Karaage Fried Chicken Delicious, fresh and tasty.

Shio-koji Karaage Fried Chicken. 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! Stir the shio koji, garlic, and ginger together in a small.

They came out even juicier and better than normal, and my kids loved them so much.

Be careful about the temperature of the oil!.

Shio-koji Karaage Fried Chicken is something which I have loved my entire life.

You can have Shio-koji Karaage Fried Chicken using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Shio-koji Karaage Fried Chicken

  1. It’s 600 grams of Chicken thighs.

  2. Prepare of Brine.

  3. Prepare 2 of cm's worth from a store-bought tube Grated garlic.

  4. It’s 1 tbsp of Shio-koji.

  5. It’s 2 tbsp of Soy sauce.

  6. You need 1 tbsp of Mirin.

  7. Prepare 1 tbsp of Sake.

  8. You need of Coating.

  9. You need 5 tbsp of Katakuriko.

  10. You need 3 1/2 tbsp of All-purpose flour.

  11. It’s 1/2 tsp of Salt and pepper.

To get started with this recipe, we have to first prepare a few components.

Here is how you can achieve it.

The ingredients needed to make Shio-koji Karaage Fried Chicken: Chop your chicken into bite-sized pieces, add the shio koji, garlic, ginger, soy sauce and black pepper.

Add the egg and stir into the chicken.

Shio-koji Karaage Fried Chicken step by step

  1. Cut the thicker portions of the chicken at 45° angles into pieces a little thinner than regular karaage. This will let the chicken cook through quicker..

  2. 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. Brine for 1 hour..

  3. Combine the coating ingredients and coat the chicken. Deep-fry in oil at a low temperature. Shio-koji burns easily so be careful..

  4. Once theyre nice and crisp, they're done..

Then mix the flour and katakuriko starch together in a separate bowl.

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

So after reading your post I decided to get some shio koji and try this karaage as we eat chicken karaage about once every two weeks (small kids, you know the drill).

What you need to do is just marinate chicken in Shio-koji over night.

This one step makes so much difference of your Karaage or Tatsuta age!! "Preparation" Cut chicken breast or chicken thigh into bite sized pieces.