Chicken Karaage made with Shio-koji

Name: Chicken Karaage made with Shio-koji
Cuisine: American
Ingredients: 2 Chicken thighs; 2 to 3 tablespoons Shio-koji (salt-fermented rice malt); 1 thumbtip's worth Grated ginger; 1 clove Grated garlic; 1 tsp Soy sauce; 1 Egg; 5 to 6 tablespoons Katakuriko; 1 Oil for deep frying

cookpad.japan @cookpad_jp

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. Recipe by Mangetsu152000

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. Recipe by Mangetsu152000

cookpad.japan @cookpad_jp

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. Recipe by Mangetsu152000

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. Recipe by Mangetsu152000

Saved

Ingredients

2Chicken thighs
2to 3 tablespoons Shio-koji (salt-fermented rice malt)
1thumbtip's worth Grated ginger
1 cloveGrated garlic
1 tspSoy sauce
1Egg
5to 6 tablespoons Katakuriko
1Oil for deep frying

Saved

Steps

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. It'll become sticky.
11

Fry the chicken on low heat, around 160-170ºC.
12

It's 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 mama's" recipe.. I make a 4:1 ratio of koji (rice malt) and salt.
https://cookpad.wasmer.app/us/recipes/148313-versatile-seasoning-from-the-countryside-shio-koji

Versatile Seasoning from the Countryside Shio-koji