Learn How To Cook Yummy Tender Chicken Karaage with Shio-koji ?

Tender Chicken Karaage with Shio-koji. Delicious bite-size chicken karaage seasoned with the Japanese all purpose seasoning, Shio Koji! Crunchy, tender and flavorful, this is one of my favorite chicken Now, if you are thinking about trying shio koji for the very first time, I highly recommend testing it with this chicken karaage recipe. Juicy and packed with flavor, this dish will keep you.

Tender Chicken Karaage with Shio-koji I wrote briefly about shio koji in my post about. Bring out the natural umami flavours in your karaage chicken with this variation, seasoned with shio (salt) koji. Koji, also known as rice malt or rice mould, is a special type of fungus that grows on rice and is used frequently in Japanese cuisine as a seasoning, since the enzymes in it help to tenderise food. You can cook Tender Chicken Karaage with Shio-koji using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Tender Chicken Karaage with Shio-koji

  1. You need 2 of Chicken thighs.
  2. You need 2 tbsp of Shio-koji (salt-fermented rice malt).
  3. It’s 1/2 tbsp of Sake.
  4. Prepare 1/2 tbsp of Soy sauce.
  5. It’s 1 piece of Ginger.
  6. Prepare 1 of Eggs.
  7. You need 5 tbsp of Katakuriko.

Marinate in Koji (Shio-Koji) is one of the best way to receive benefit from Koji. ( I believe ). When I eat this marinated in koji chicken karaage (Tatsuta age) first time, I was so surprised how soft and yummy it was. What you need to do is just marinate chicken in Shio-koji over night. Marinando la pechuga de pollo con #ShioKoji de ハナマルキ株式会社(Hanamaruki) conseguiras intensificar su sabor 😋🍗.

Tender Chicken Karaage with Shio-koji instructions

  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..

Photo by Shimada Koji on Flickr. Chicken nanban is a variety of karaage originating from Miyazaki prefecture in Kyushu. Even though most of the karaage varieties use boneless chicken as their main ingredient, teba shio is the one type of karaage that uses chicken. Japanese Karaage is usually seasoned with garlic and ginger along with soy sauce, coated lightly with flour, and deep fried. Because of the oil, it may not be the healthiest Japanese food but it's certainly Karaage means deep fried food with no batter in Japanese, so you could also call fried fish Karaage.