Baked Breaded Chicken Breast with Shio-Koji

Baked Breaded Chicken Breast with Shio-Koji

Just putting toppings on the chicken and baking made a crispy dish. This is an easy and elegant baked breaded chicken with shio-koji (salt-fermented rice malt)! The chicken breast is so tender and tasty that you can't believe it's nothing but a baked dish.

Ingredients: 2 servings

Chicken breast
1 (about 300 g)
2 tablespoons
●Garlic (finely chopped)
2 cloves
● Panko
3 tablespoons
a small amount
Olive oil
2 tablespoons


1. Stack 2 sheets of aluminium foil and shape into a bowl. (or use a heatproof bowl.)
2. Mince the garlic. Butterfly the chicken breast, and slice diagonally into strips.
3. Lay the chicken breast in the aluminium foil bowl, and spread the shio-koji. (Tightly pack the chicken breast. It's ok to overlap a little bit.)
4. Mix the ● ingredients, and spread the mixture on top of the chicken, then swirl in the olive oil.
5. Bake it for 10-20 minutes in a toaster oven. If you are using the oven, bake for about 20-30 minutes at 180℃ (350℉), then it's done.

Story Behind this Recipe

I tried to make a baked breaded dish with shio-koji, and it turned out to be very tender and delicious.
Since I didn't have a heatproof dish, I substituted with an aluminium foil bowl.
Adding dry oregano or basil to bread crumbs also makes the dish tasty.