Steps to Make Homemade Chicken Karaage made with Shio-koji

Hey everyone, it is Brad, welcome to our recipe site. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Any-night-of-the-week Chicken Karaage made with Shio-koji. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Chicken Karaage made with Shio-koji, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Karaage made with Shio-koji delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can have Chicken Karaage made with Shio-koji using 8 ingredients and 14 steps. Here is how you cook that.

There are a lot of similar recipes out there, but I can guarantee this one is delicious! -They're prone to scorching, so fry the chicken on low heat. -Adjust the amount of shio-koji depending on the brand you use. Recipe by Mangetsu152000

Ingredients and spices that need to be Make ready to make Chicken Karaage made with Shio-koji:

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

Instructions to make 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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So that's going to wrap this up with this special food Recipe of Ultimate Chicken Karaage made with Shio-koji. Thank you very much for reading. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!