Recipe of Super Quick Homemade Chicken Karaage made with Shio-koji

Delicious, fresh and tasty.

Chicken Karaage made with Shio-koji.

Chicken Karaage made with Shio-koji

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, chicken karaage made with shio-koji. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Chicken Karaage made with Shio-koji is one of the most favored of recent trending foods on earth. It's simple, it's fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Chicken Karaage made with Shio-koji is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have chicken karaage made with shio-koji using 8 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Chicken Karaage made with Shio-koji:

  1. {Get 2 of Chicken thighs.
  2. {Take 2 of to 3 tablespoons Shio-koji (salt-fermented rice malt).
  3. {Take 1 of thumbtip's worth Grated ginger.
  4. {Take 1 clove of Grated garlic.
  5. {Take 1 tsp of Soy sauce.
  6. {Make ready 1 of Egg.
  7. {Make ready 5 of to 6 tablespoons Katakuriko.
  8. {Prepare 1 of Oil for deep frying.

Steps to make Chicken Karaage made with Shio-koji:

  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.. I make a 4:1 ratio of koji (rice malt) and salt. https://cookpad.com/us/recipes/148313-versatile-seasoning-from-the-countryside-shio-koji.

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