Shio Koij Chicken
- 8 pieces Skin-on chicken thighs without bone Boneless,skin-on thighs: We can get this type of chicken very easily in Japan (or Japanese grocery stores in your country) as we need them for Karaage and other recipes. However, here in the US, you can only find boneless skinless thighs or bone-in skin-on thighs. What I do is to buy one-in, skin-on thighs and ask the butcher to remove bones. You save time on removing bones yourself and they may ask you if you want to keep the bones to make soup stock etc.
- 1 cup (240 ml) SHIO KOJI
- 1 tbsp Soy sauce
- Freshly ground black pepper
- Combine shio koji and soy sauce in a bowl or measuring cup.
- Season both sides of the chicken thigh with freshly ground black pepper.
- Pour the shio koji mixture and coat the chicken well on both sides. Cover and let it marinate in the refrigerator for 30 minutes (minimum) to 3 hours.
- Remove the shio koji as much as possible and transfer it to a baking sheet lined with parchment paper.
- If you have the oven temperature probe, insert the stem of the probe into the thickest part of the chicken, or in the center of the chicken if it is even in thickness.
- Bake at 350 ºF (180 ºC) until the internal temperature of the chicken reaches 165 ºF (74 ºC), roughly 25 minutes.
- When the internal temperature is close to165 ºF (74 ºC), change the oven setting from Bake to Broil. Broil the chicken until the skin has nice char, about 3-5 minutes (depending on how far the chicken is from the heat source). Remove from the oven.
- Cut the chicken thigh into 4 pieces (if you eat with chopsticks) and serve immediately.
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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