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

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken karaage made with shio-koji. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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 is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Chicken Karaage made with Shio-koji is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

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

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. 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. Drain on paper towel and season with salt while the chicken is still hot.

So that is going to wrap this up with this exceptional food chicken karaage made with shio-koji recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!