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

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken karaage made with shio-koji. It is one of my favorites food recipes. 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 popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Chicken Karaage made with Shio-koji is something that I have loved my entire life. They’re nice and they look fantastic.

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 get started with this particular recipe, we must first prepare a few ingredients. You can cook chicken karaage made with shio-koji using 8 ingredients and 14 steps. Here is how you can achieve that.

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

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. Do not add more or else the temperature of the oil will drop drastically and make your finished product very greasy. Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of flavor and moist.

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