Tender Shio-koji Chicken Breasts

Tender Shio-koji Chicken Breasts

I only use three ingredients but these are rich, soft, and savory. If you have Shio-koji, then definitely give this a go!


Chicken breast
1 small
Shio-koji (Recipe ID: 637783)
1 tablespoon
2 tablespoons


1. Pierce the breast all over with a fork.
2. Slice the chicken breast into bite size pieces along the grain.
3. Put the shio-koji and chicken in a bag, seal it tightly and rub together well.
4. Marinate for at least 30 minutes, pat dry with paper towels, and coat with katakuriko. Heat vegetable oil in a warmed frying pan (not listed) and fry.
5. Cook it on low heat and once it starts to turn golden brown, flip it over and cook it until it's completely golden brown.
6. If you can't be bothered to pat dry the pieces, then cover it with half a tablespoon of shio-koji on paper towels and marinate for at least 30 minutes.
7. You can mix the katakuriko with whatever spices you like. (In this picture I used half a teaspoon each of curry power and tumeric). Enjoy modifying the spices to whatever you like.
8. Cut them into bite-sized pieces makes them so tender. If you cut them into long strips, there is a good change that they will dry out.
9. Just like the picture above, you can chop up green peppers, let them marinate with the chicken for 30 minutes, and cook them.

Story Behind this Recipe

I wanted to make a simple and tender chicken breast meat recipe.