Tender Chicken Karaage with Shio-koji

Tender Chicken Karaage with Shio-koji

This karaage is delicious hot or cold. It stays tender even when cold because of the shio-koji (salt rice malt).


Chicken thighs
2 (about 600 g)
Shio-koji (salt-fermented rice malt)
2 tablespoons
1/2 tablespoon
Soy sauce
1/2 tablespoon
1 piece
5 tablespoons


1. Cut the chicken thighs into bite-sized pieces.
2. Add the soy sauce, sake, shio-koji and grated ginger to the cut up chicken and massage in well.
3. Marinate for 30 minutes to an hour.
4. Add the beaten egg and katakuriko and mix until it's no longer floury.
5. It's ok if it's a bit soupy!
6. 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.

Story Behind this Recipe

I thought that by using shio-koji I could make tender karaage, and tried it out.