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Shio-koji Karaage Fried Chicken

Shio-koji Karaage Fried Chicken

I added the popular shio-koji to my standard karaage seasoning. The chicken came out juicy with lots of flavor. It's a hit with everyone.

Ingredients: 4 large servings

Chicken thighs
600 g
Brine
Grated garlic
2 cm's worth from a store-bought tube
Shio-koji
1 tablespoon
Soy sauce
2 tablespoons
Mirin
1 tablespoon
Sake
1 tablespoon
Coating
Katakuriko
5 tablespoons
All-purpose flour
3.5 tablespoons
Salt and pepper
1/2 teaspoons

Steps

1. Cut the thicker portions of the chicken at 45° angles into pieces a little thinner than regular karaage. This will let the chicken cook through quicker.
2. Put the chicken into a large ziplock or freezer bag, add the seasoning ingredients, and rub it all together from the outside of the bag. Brine for 1 hour.
3. Combine the coating ingredients and coat the chicken. Deep-fry in oil at a low temperature. Shio-koji burns easily so be careful.
4. Once they're nice and crisp, they're done.

Story Behind this Recipe

I wondered how karaage would taste if I added a little bit of shio-koji to the standard seasoning, so I tested it out.
They came out even juicier and better than normal, and my kids loved them so much.