Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji

Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji

Shio-koji gives this chicken a crispy outside and juicy inside. The subtle zing in the flavor is from the yuzu pepper.

Ingredients: 2 servings

Chicken thighs
1 large portion, approximately 250 g
☆ Shio-koji (salt-fermented rice malt)
2 tablespoons
☆ Soy sauce
2 teaspoons
☆ Sake
1 tablespoon
☆ Garlic (finely chopped)
1 clove
☆ Yuzu pepper paste
1 teaspoon
as needed
Enough for deep frying
Yuzu pepper paste
as desired


1. Cut the chicken into bite-sized pieces and marinate (with ingredients listed with a ☆) for 1 to 2 hours. Turn while marinating.
2. Coat with katakuriko.
3. 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.
4. While frying, try to turn over your chicken pieces. Be careful not to let them overcook.
5. They're ready when perfectly crisp and beautifully golden brown. Dip in yuzu pepper paste if you'd like.

Story Behind this Recipe

These are flavored with shio-koji and yuzu pepper like the ones I had at the pub the other day.
The taste made me wonder if there was any soy sauce in them. Adjust the cooking time and seasonings according to your tastes and these will certainly turn out delicious.
I make these and store them for later.
These are better than the ones you find in restaurants!