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). Chicken Karaage made with Shio-koji

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

Ingredients of Chicken Karaage made with Shio-koji
  1. It’s 2 of Chicken thighs.
  2. Prepare 2 of to 3 tablespoons Shio-koji (salt-fermented rice malt).
  3. Prepare 1 of thumbtip's worth Grated ginger.
  4. Prepare 1 clove of Grated garlic.
  5. It’s 1 tsp of Soy sauce.
  6. Prepare 1 of Egg.
  7. You need 5 of to 6 tablespoons Katakuriko.
  8. You need 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 step by step

  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.

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. 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. 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.