Chicken Karaage with Shio Koji

Name: Chicken Karaage with Shio Koji
Yield: Makes a manageable amount
Cuisine: American
Ingredients: 2 pieces chicken thighs; 2-3 tablespoons shio koji; 1 clove grated ginger; 1 clove grated garlic; 1 teaspoon soy sauce; 1 egg; 5-6 tablespoons potato starch; as needed Frying oil,

満月152000 @cook_40035548

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.

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.

満月152000 @cook_40035548

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.

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.

Saved

Ingredients

Makes a manageable amount

2 pieceschicken thighs
2-3 tablespoonsshio koji
1 clovegrated ginger
1 clovegrated garlic
1 teaspoonsoy sauce
1egg
5-6 tablespoonspotato starch
as neededFrying oil,

Saved

Steps

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! ♥