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Chicken Karaage with Shio Koji
April 8, 2014: Over 1000 people have tried this recipe! The power of shio koji is amazing. It's deliciously tender and stays soft even when cold.
The origin of this recipe: I thought adding shio koji might make the meat tender, so I created this recipe.
Chicken Karaage with Shio Koji
April 8, 2014: Over 1000 people have tried this recipe! The power of shio koji is amazing. It's deliciously tender and stays soft even when cold.
The origin of this recipe: I thought adding shio koji might make the meat tender, so I created this recipe.
Cooking Instructions
- 1
Remove the fat between the skin and meat of the chicken thighs, and cut into bite-sized pieces.
- 2
Add the shio koji.
- 3
Add the grated ginger and garlic (tube garlic is also fine).
- 4
Massage the mixture by hand.
- 5
Add soy sauce (adjust the amount to your liking) and let it sit for at least 30 minutes.
- 6
Beat the egg.
- 7
Add the egg to the meat.
- 8
Mix well.
- 9
Add the potato starch generously...
- 10
Mix until it becomes a thick batter.
- 11
Fry at a low temperature of about 320°F to 340°F (160°C to 170°C).
- 12
Fry slowly and gently to avoid burning. The outside should be crispy.
- 13
I like to squeeze lemon juice over it before eating.
- 14
The shio koji recipe is by Sakkoma Mama (ID*637783). I make it with a ratio of 4 parts koji to 1 part salt.
- 15
This recipe was featured on July 5, 2009. Thank you! ♥
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