Chicken Karaage made with Shio-koji.
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Composition of Chicken Karaage made with Shio-koji:
- Give 2 Chicken thighs.
- Provide 2 of to 3 tablespoons Shio-koji (salt-fermented rice malt).
- Give 1 of thumbtip's worth Grated ginger.
- You need 1 clove of Grated garlic.
- Provide 1 tsp for Soy sauce.
- Require 1 Egg.
- Give 5 of to 6 tablespoons Katakuriko.
- Prepare 1 - Oil for deep frying.
Chicken Karaage made with Shio-koji making:
- 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.
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