Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tender chicken karaage with shio-koji. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Tender Chicken Karaage with Shio-koji is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Tender Chicken Karaage with Shio-koji is something which I have loved my entire life. They are nice and they look wonderful.
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. Juicy and packed with flavor, this dish will keep you.
To get started with this recipe, we have to first prepare a few components. You can cook tender chicken karaage with shio-koji using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Tender Chicken Karaage with Shio-koji:
- Take 2 Chicken thighs
- Get 2 tbsp Shio-koji (salt-fermented rice malt)
- Make ready 1/2 tbsp Sake
- Make ready 1/2 tbsp Soy sauce
- Get 1 piece Ginger
- Take 1 Eggs
- Prepare 5 tbsp Katakuriko
Japanese Karaage is usually seasoned with garlic and ginger along with soy sauce, coated lightly with flour, and deep fried. Because of the oil, it may not be the healthiest Japanese food but it's certainly Karaage means deep fried food with no batter in Japanese, so you could also call fried fish Karaage. Photo by Shimada Koji on Flickr. Chicken nanban is a variety of karaage originating from Miyazaki prefecture in Kyushu.
Instructions to make Tender Chicken Karaage with Shio-koji:
- Cut the chicken thighs into bite-sized pieces.
- Add the soy sauce, sake, shio-koji and grated ginger to the cut up chicken and massage in well.
- Marinate for 30 minutes to an hour.
- Add the beaten egg and katakuriko and mix until it's no longer floury.
- It's ok if it's a bit soupy!
- 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.
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. Shio-Koji, lemon juice and black pepper. Other citrus like Yuzu is good, too. 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.
So that’s going to wrap this up with this exceptional food tender chicken karaage with shio-koji recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
