Tender Chicken Karaage with Shio-koji.
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Ingredients Tender Chicken Karaage with Shio-koji:
- You need 2 Chicken thighs.
- Require 2 tbsp Shio-koji (salt-fermented rice malt).
- Need 1/2 tbsp - Sake.
- Require 1/2 tbsp of Soy sauce.
- Need 1 piece of Ginger.
- Need 1 - Eggs.
- Provide 5 tbsp - Katakuriko.
Tender Chicken Karaage with Shio-koji process:
- Cut the chicken thighs into bite-sized pieces..
- Add the soy sauce, sake, shio-koji and grated ginger to the cut up chicken and massage in well..
- Marinate for 30 minutes to an hour..
- Add the beaten egg and katakuriko and mix until it's no longer floury..
- It's ok if it's a bit soupy!.
- Start frying at a low temperature of 160 to 170°C, then finish by frying at 180°C for a crispy finish. If you want it to be moist, try just frying it at a low temperature..
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