Shio-koji Karaage Fried Chicken

Name: Shio-koji Karaage Fried Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 600 grams Chicken thighs; 2 cm's worth from a store-bought tube Grated garlic; 1 tbsp Shio-koji; 2 tbsp Soy sauce; 1 tbsp Mirin; 1 tbsp Sake; 5 tbsp Katakuriko; 3 1/2 tbsp All-purpose flour; 1/2 tsp Salt and pepper

cookpad.japan @cookpad_jp

I wondered how karaage would taste if I added a little bit of shio-koji to the standard seasoning, so I tested it out.
They came out even juicier and better than normal, and my kids loved them so much.

Be careful about the temperature of the oil!
It'll be harder to burn your chicken if you cook on on low heat.
Cutting them thinly will also let them cook fast and get crispy, so it's like killing two birds with one stone. Recipe by Yusase mama

cookpad.japan @cookpad_jp

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Ingredients

4 servings

600 gramsChicken thighs
Brine
2cm's worth from a store-bought tube Grated garlic
1 tbspShio-koji
2 tbspSoy sauce
1 tbspMirin
1 tbspSake
Coating
5 tbspKatakuriko
3 1/2 tbspAll-purpose flour
1/2 tspSalt and pepper

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Steps

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 they're nice and crisp, they're done.