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Chicken Karaage With Shio Koji Seasoning
Speaking of fried chicken, the combination of crispy skin and tender juicy meat are the best. In this recipe, we’ll use chicken thigh. You can also use chicken breast as well. Shio koji can make it juicier as well.
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Cook Time
30
minutes
mins
Resting Time
2
days
d
Servings
2
Servings
Ingredients
1x
2x
3x
200
g
Boneless Chicken Thigh
4
tbsp
Shio Koji
1
tbsp
Grated Ginger
1
tbsp
Grated Garlic
1
Egg
Salt And Pepper
(as needed)
Potato Starch
Frying Oil
Instructions
Mix the seasonings: ginger, garlic, shio koji, and salt and pepper
Cut chicken into bite-sized pieces and place in a ziplock bag with the mixed seasonings
Knead well from the top of the bag, deflate, seal, and store in the refrigerator for 2 days
Take the marinated chicken out of the refrigerator, bring it to room temperature, and sprinkle the meat with potato starch
Deep-fried in frying oil at 170°C-180°C until golden brown
Keyword
Shio Koji