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Japanese-style Fried Chicken Karaage with SHOYU KOJI

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Crisp, Golden Japanese Karaage Infused with The Rich Aroma of SHOYU KOJI
Fried chicken takes on a Japanese twist in bite-sized pieces known as Karaage—Japanese-style fried chicken that’s marinated in SHOYU KOJI, a fermented seasoning made from soy sauce and rice malt.
With just SHOYU KOJI, garlic, and ginger, this simple marinade infuses the meat with mellow depth and savory richness.
As it fries to a golden crisp, the aroma of garlic and ginger complements the gentle saltiness of the koji, creating an irresistibly flavorful dish that’s both comforting and refined.
Recipe
fried chicken Karaage with Shoyu Koji
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Servings 4
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Ingredients

  • 2 pieces (600g/1 1/3 lb) Chicken breast
  • 1/4 cup Flour (all-purpose)
  • 1/4 cup Cornstarch
  • As needed Flying oil
  • 1/2 Lemon

《A》

  • 6 tbsp SHOYU KOJI
  • 1 clove Garlic (grated)
  • 1 tsp Ginger (grated)

Instructions

  • Cut the chicken into bite-size pieces.
  • Combine ingredients marked as 《A》 in a bowl, add the chicken, and massage well. Let it marinate for 1 hour.
  • Mix flour and cornstarch, then coat the marinated chicken evenly.
  • Heat oil in a pot and fry the chicken until golden brown and crispy.
  • Plate the chicken and serve with lemon wedges.

Product used in this recipe

SHOYU-KOJI

Shoyu Koji
20.4 oz (580 g)

Our Shoyu Koji is a traditional Japanese condiment made by fermenting koji (rice inoculated with Aspergillus oryzae) with soy sauce to create a versatile liquid seasoning. It has the sharp, nutty aroma of soy sauce, but the flavor is more mellow with a mild sweetness and deep umami that enhances almost any dish. Koji’s natural enzymes help tenderize meat, poultry, and fish, so it makes a fantastic marinade. You can also add it to sauces, stews, stir-fries, and dressings for savory depth and a hint of sweetness.

Check out Shoyu Koji
20.4 oz (580 g)

Recipe Creator

Wakana

Recipe Creator

Wakana

Wakana joined Hikari Miso Co., Ltd. in 2025. Guided by the motto“Bringing happiness to people through food,”she applies her expertise as a registered dietitian to develop health-focused recipes. Passionate about miso as a traditional fermented food, she is dedicated to sharing its nutritional value and cultural heritage worldwide.

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