Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, juicy kara-age chicken with yuzu pepper and shio-koji. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji is something which I have loved my entire life. They’re fine and they look fantastic.
The shio koji brings out the delicate umami flavor of the meat. Today I used the same condiment to make Chicken Karaage. Now, if you are thinking about trying shio koji for the very first time, I highly recommend testing it with this chicken karaage.
To begin with this particular recipe, we must prepare a few components. You can cook juicy kara-age chicken with yuzu pepper and shio-koji using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji:
- Get 1 large portion, approximately 250 grams Chicken thighs
- Take 2 tbsp ☆ Shio-koji (salt-fermented rice malt)
- Make ready 2 tsp ☆ Soy sauce
- Make ready 1 tbsp ☆ Sake
- Make ready 1 clove ☆ Garlic (finely chopped)
- Prepare 1 tsp ☆ Yuzu pepper paste
- Get 1 Katakuriko
- Prepare 1 enough for deep frying Oil
- Take Toppings:
- Prepare 1 Yuzu pepper paste
Shio-Koji, lemon juice and black pepper. When I eat this marinated in koji chicken karaage (Tatsuta age) first time, I It's so nice and soft, juicy and tasty. It stays soft even it become cold, so it is good for lunch box, too. Karaage is one of the tastiest ways to enjoy chicken IMO😛.
Instructions to make Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji:
- Cut the chicken into bite-sized pieces and marinate (with ingredients listed with a ☆) for 1 to 2 hours. Turn while marinating.
- Coat with katakuriko.
- Heat oil for deep frying up to 170° (a little lower than normal deep frying temperature). I usually use a little less oil then required to cover the chicken completely.
- While frying, try to turn over your chicken pieces. Be careful not to let them overcook.
- They're ready when perfectly crisp and beautifully golden brown. Dip in yuzu pepper paste if you'd like.
Crunchy on the outside, soft and juicy on the inside. This variation has a little more flavor. In any case, chicken araage is juicy and so crispy when hot, and still For karaage the bubbles should be quite small and fast. You can buy saibashi at Japanese grocery This looks a lot like the salt-and-pepper popcorn chicken I used to get on the street in Taiwan. Shio Koji Karaage Bento 塩麹唐揚げ弁当 • Just One Cookbook.
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