Japanese Fried Chicken (Shio Koji Karaage)
- 1 lb (450g) boneless chicken thigh with skin cut into 1 inch pieces
- 4 tbsp. Hikari Miso Shio Koji
- 1 tsp. grated ginger
- 1 tsp. crushed grated garlic
- 1 tsp. soy sauce
- ½ cup potato starch or corn starch
- Vegetable/canola oil for deep frying
- Lemon wedges to serve
- Combine the chicken with Hikari Miso Shio Koji, ginger, garlic and soy sauce in a bowl or large plastic bag and marinate for at least 30 minutes (or up to 1 day).
- Heat up a pot of cooking oil for deep-frying. Ideal temperature is about 320-335F (160-170C).
- When the oil is almost ready, add the potato starch in the bowl or plastic bag with the chicken. Mix and coat the chicken with the starch.
- Gently drop each piece of chicken into the pot and deep fry until golden brown.
- When it’s done, transfer the chicken onto a plate lined with paper towels. Continue with a new batch to deep fry. Serve immediately with slices of lemon.
- Make sure to deep fry only a few pieces at a time so the oil temperature will not drop too low. If the oil temperature is too high, Shio Koji can be easily burn before the chicken is cooked through.
- If you are not sure if the chicken is done, use a knife to cut the thickest piece of chicken and check inside.
Product used in this recipe
20.4 oz (580 g)
Shio Koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle.
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