How to Prepare Perfect Tender Chicken Karaage with Shio-koji

Kevin Ingram
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How to Prepare Perfect Tender Chicken Karaage with Shio-koji
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How to Prepare Perfect Tender Chicken Karaage with Shio-koji Delicious, fresh and tasty.

Tender Chicken Karaage with Shio-koji. Great recipe for Tender Chicken Karaage with Shio-koji. I thought that by using shio-koji I could make tender karaage, and tried it out. This will be nicely flavored even afer a short marinade.

Message from Nami: "Chicken Karaage (Japanese Fried Chicken) is crispy on the outside and juicy and tender on the inside.

With Hikari Miso's Shio Koji, it tastes even better with the additional umami flavor.

Delicious bite-size chicken karaage seasoned with the Japanese all purpose seasoning, Shio Koji!

You can cook Tender Chicken Karaage with Shio-koji using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Tender Chicken Karaage with Shio-koji

  1. Prepare 2 of Chicken thighs.

  2. You need 2 tbsp of Shio-koji (salt-fermented rice malt).

  3. Prepare 1/2 tbsp of Sake.

  4. You need 1/2 tbsp of Soy sauce.

  5. You need 1 piece of Ginger.

  6. Prepare 1 of Eggs.

  7. You need 5 tbsp of Katakuriko.

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.

Chicken karaage has a light crispy outside and a moist, tender inside, rendering me incapable of self-control after my first piece.

Tender Chicken Karaage with Shio-koji instructions

  1. Cut the chicken thighs into bite-sized pieces..

  2. Add the soy sauce, sake, shio-koji and grated ginger to the cut up chicken and massage in well..

  3. Marinate for 30 minutes to an hour..

  4. Add the beaten egg and katakuriko and mix until its no longer floury..

  5. Its ok if it's a bit soupy!.

  6. Start frying at a low temperature of 160 to 170°C, then finish by frying at 180°C for a crispy finish. If you want it to be moist, try just frying it at a low temperature..

This particular version of chicken karaage turns a rich mahogony color when fried due to a secret ingredient—shio koji.

I wrote briefly about shio koji in my post about Baked Shio Koji French Toast last December.

Season chicken with shio koji, ginger, garlic and black pepper and let it sit.

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.