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We hope you got benefit from reading it, now let’s go back to chicken karaage made with shio-koji recipe. You can have chicken karaage made with shio-koji using 8 ingredients and 14 steps. Here is how you achieve it.
The ingredients needed to prepare Chicken Karaage made with Shio-koji:
- You need 2 Chicken thighs
- You need 2 to 3 tablespoons Shio-koji (salt-fermented rice malt)
- Provide 1 thumbtip's worth Grated ginger
- Use 1 clove Grated garlic
- Prepare 1 tsp Soy sauce
- You need 1 Egg
- Prepare 5 to 6 tablespoons Katakuriko
- Prepare 1 Oil for deep frying
Instructions to make Chicken Karaage made with Shio-koji:
- Remove the fat between the skin and meat of the chicken, and cut into large bite sizes.
- Add the shio-koji.
- Add grated ginger and grated garlic (tubed is fine).
- Rub in the ingredients.
- Add soy sauce (to your liking) and let rest for at least 30 minutes.
- Whisk an egg.
- Pour the egg into the chicken.
- Mix well.
- Add all of the katakuriko.
- Mix everything in circular motion. It'll become sticky.
- Fry the chicken on low heat, around 160-170ºC.
- It's prone to scorching, so take your time. The outside will become crisp.
- I love to squeeze lemon juice on top to eat it.
- 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
Pour the shio koji mixture and coat the chicken well on both sides. Chicken karaage was adapted from the Chinese cuisine and has assimilated into the Japanese culinary culture. Preparation starts with marinating the bite-sized boneless pieces of chicken thigh meat, lightly coated with potato starch and deep fried until golden brown. Preparation is similar to another crowd pleaser Japanese food- tempura. Karaage Chicken is one of the most popular Japanese dishes not only within Japan but abroad as well.
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