Chicken Karaage made with Shio-koji

Chicken Karaage made with Shio-koji

Shio-koji is such a useful and versatile seasoning.
The karaage is fluffy and delicious, and soft even cold.

Ingredients: An easy-to-make amount

Chicken thighs
Shio-koji (salt-fermented rice malt) Recipe ID: 637783
2 to 3 tablespoons
Grated ginger
1 thumbtip's worth
Grated garlic
About 1 clove
Soy sauce
1 teaspoon
5 to 6 tablespoons
Oil for deep frying
as needed


1. Remove the fat between the skin and meat of the chicken, and cut into large bite sizes.
2. Add the shio-koji.
3. Add grated ginger and grated garlic (tubed is fine).
4. Rub in the ingredients.
5. Add soy sauce (to your liking) and let rest for at least 30 minutes.
6. Whisk an egg.
7. Pour the egg into the chicken.
8. Mix well.
9. Add all of the katakuriko.
10. Mix everything in circular motion. It'll become sticky.
11. Fry the chicken on low heat, around 160-170ºC.
12. It's prone to scorching, so take your time. The outside will become crisp.
13. I love to squeeze lemon juice on top to eat it.
14. The shio-koji recipe is "Sakko mama's" recipe. (Recipe ID: 637783). I make a 4:1 ratio of koji (rice malt) and salt.

Story Behind this Recipe

There are a lot of similar recipes out there, but I can guarantee this one is delicious!