Recipe: Delicious Chicken Karaage made with Shio-koji

Recipe: Delicious Chicken Karaage made with Shio-koji Delicious, fresh and tasty.

Chicken Karaage made with Shio-koji. I've made chicken karaage countless times for my family, but it's never tasted this good! As you bite into the crispy chicken, you can taste the garlic along with delicate umami flavor from the shio koji. Shio Koji (塩麹, 塩糀) is a rice malt (koji) that has been fermented with sea salt (shio).

Japanese style fried chicken, tori no karaage, or chicken karaage as I like to call it, is my favorite version of fried chicken, with the exception of Gus's Fried Chicken in Memphis, Tennessee, which I I made a mixture using shio koji, garlic, and ginger which I marinated pieces of chicken in over night.

Marinate in Koji (Shio-Koji) is one of the best way to receive benefit from Koji.

When I eat this marinated in koji chicken karaage (Tatsuta age) first time, I was so surprised how soft and yummy it was.

You can cook Chicken Karaage made with Shio-koji using 8 ingredients and 14 steps. Here is how you cook that.

Ingredients of Chicken Karaage made with Shio-koji

1. Prepare 2 of Chicken thighs.

2. You need 2 of to 3 tablespoons Shio-koji (salt-fermented rice malt).

3. Prepare 1 of thumbtip's worth Grated ginger.

4. It’s 1 clove of Grated garlic.

5. Prepare 1 tsp of Soy sauce.

6. You need 1 of Egg.

7. You need 5 of to 6 tablespoons Katakuriko.

8. It’s 1 of Oil for deep frying.

What you need to do is just marinate chicken in Shio-koji over night.

Chicken karaage doesn't differ from regular fried chicken too much - Japanese fried chicken is fried chicken, with seasoning tweaks.

Essentially it's two-bite size pieces of thigh meat that have been marinated in soy, mirin, sake, ginger, garlic, and a touch of sugar.

It's super juicy due to the marinade.

Chicken Karaage made with Shio-koji instructions

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. Itll become sticky..

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

12. Its 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 mamas" recipe.. I make a 4:1 ratio of koji (rice malt) and salt.

https://cookpad.com/us/recipes/148313-versatile-seasoning-from-the-countryside-shio-koji.

Soma uses shio koji for chicken stock. "I marinate roasted chicken bones with it overnight, then braise They also make a more complex shio koji marinade incorporating olive oil, lime juice, and.

Karaage is a Japanese traditional dish that is often mistaken for fried chicken.

Its delicious, distinctive taste and the many varieties are what make Even though most of the karaage varieties use boneless chicken as their main ingredient, teba shio is the one type of karaage that uses chicken wings.

Do not add more or else the temperature of the oil will drop drastically and make your finished product very greasy.

Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of flavor and moist.