Recipe: Delicious Tender Chicken Karaage with Shio-koji

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

Tender Chicken Karaage with Shio-koji. Delicious bite-size chicken karaage seasoned with the Japanese all purpose seasoning, Shio Koji! Crunchy, tender and flavorful, this is one of my favorite chicken Now, if you are thinking about trying shio koji for the very first time, I highly recommend testing it with this chicken karaage recipe. Chicken karaage has a light crispy outside and a moist, tender inside, rendering me incapable of self-control after my first piece.

Juicy and packed with flavor, this dish will keep you.

Bring out the natural umami flavours in your karaage chicken with this variation, seasoned with shio (salt) koji.

Koji, also known as rice malt or rice mould, is a special type of fungus that grows on rice and is used frequently in Japanese cuisine as a seasoning, since the enzymes in it help to tenderise food.

You can cook Tender Chicken Karaage with Shio-koji using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Tender Chicken Karaage with Shio-koji

1. It’s 2 of Chicken thighs.

2. It’s 2 tbsp of Shio-koji (salt-fermented rice malt).

3. It’s 1/2 tbsp of Sake.

4. It’s 1/2 tbsp of Soy sauce.

5. You need 1 piece of Ginger.

6. Prepare 1 of Eggs.

7. Prepare 5 tbsp of Katakuriko.

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

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

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

Koji is also used to make shio koji or koji salt, an umami-packed seasoning that's slowly gaining popularity among chefs and home cooks alike.

Tender Chicken Karaage with Shio-koji step by step

1. Cut the chicken thighs into bite-sized pieces..

2. Add the soy sauce, sake, shio-koji and grated ginger to the cut up chicken and massage in well..

3. Marinate for 30 minutes to an hour..

4. Add the beaten egg and katakuriko and mix until its no longer floury..

5. Its ok if it's a bit soupy!.

6. Start frying at a low temperature of 160 to 170°C, then finish by frying at 180°C for a crispy finish. If you want it to be moist, try just frying it at a low temperature..

It's made by simply combining koji rice, salt, and water and allowing the mixture to ferment for a couple of weeks at room temperature to become a thick.

A wide variety of chicken karaage options are available to you ··· Frozen Fried Chicken Thigh Meat Karaage -boneless skinless chicken thigh meat cutting into nuggets, -ingredients: chicken thigh meat,wheat flour,vegetable oil, salt etc -pre.

When I was an exchange student in Tokyo, one of my favorite things to see on the dining hall lunch menu was Karaage.

Now, every country has their own version of Fried Chicken.

This happens to be Japan's version - and it's damn good!