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The ingredients needed to make Shio-koji Karaage Fried Chicken:
- Prepare Chicken thighs
- Use Brine
- Get cm's worth from a store-bought tube Grated garlic
- Use Shio-koji
- Provide Soy sauce
- Get Mirin
- Prepare Sake
- Get Coating
- Take Katakuriko
- Provide All-purpose flour
- Use Salt and pepper
Steps to make Shio-koji Karaage Fried Chicken:
- 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.
- 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.
- Combine the coating ingredients and coat the chicken. Deep-fry in oil at a low temperature. Shio-koji burns easily so be careful.
- Once they're nice and crisp, they're done.
What you need to do is just marinate chicken in Shio-koji over night. Shio-koji, the salt-fermented rice koji, works beautifully as a seasoning for meat as it both tenderises and sweetens. Pat the chicken dry with paper towel and remove any pieces of offal from the cavity. Rub the shio-koji all over the bird, as well as gently tucking some under the skin on the breasts and. Karaage Fried Chicken. featured in Japanese Lunch.
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