Tender Chicken Karaage with Shio-koji
Tender Chicken Karaage with Shio-koji

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, tender chicken karaage with shio-koji. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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.

Tender Chicken Karaage with Shio-koji is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Tender Chicken Karaage with Shio-koji is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have tender chicken karaage with shio-koji using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Tender Chicken Karaage with Shio-koji:
  1. Make ready 2 Chicken thighs
  2. Get 2 tbsp Shio-koji (salt-fermented rice malt)
  3. Take 1/2 tbsp Sake
  4. Get 1/2 tbsp Soy sauce
  5. Make ready 1 piece Ginger
  6. Make ready 1 Eggs
  7. Prepare 5 tbsp 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.

Steps to make Tender Chicken Karaage with Shio-koji:
  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 it's no longer floury.
  5. It's 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!

So that is going to wrap this up with this exceptional food tender chicken karaage with shio-koji recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!