Chicken Karaage made with Shio-koji
Chicken Karaage made with Shio-koji

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken karaage made with shio-koji. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chicken Karaage made with Shio-koji is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Chicken Karaage made with Shio-koji is something that I have loved my entire life. They’re fine and they look wonderful.

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).

To begin with this particular recipe, we have to prepare a few components. You can have chicken karaage made with shio-koji using 8 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Karaage made with Shio-koji:
  1. Make ready 2 Chicken thighs
  2. Take 2 to 3 tablespoons Shio-koji (salt-fermented rice malt)
  3. Take 1 thumbtip's worth Grated ginger
  4. Take 1 clove Grated garlic
  5. Make ready 1 tsp Soy sauce
  6. Take 1 Egg
  7. Prepare 5 to 6 tablespoons Katakuriko
  8. Make ready 1 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.

Steps to make Chicken Karaage made with Shio-koji:
  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. It'll become sticky.
  11. Fry the chicken on low heat, around 160-170ºC.
  12. It's 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 mama's" 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

Chicken karaage differs from its brethren in a couple of ways. First, boneless chicken is generally used, which leads to less time Second, a secret technique to getting super-crispy karaage is to coat the meat in potato starch rather than in wheat flour. The general method for making chicken karaage. Karaage is a Japanese traditional dish that is often mistaken for fried chicken. Its delicious, distinctive taste and the many varieties are what make the difference.

So that is going to wrap this up for this exceptional food chicken karaage made with shio-koji recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!