• 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.

Quick Tip

• 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.