Recipe of Homemade Tender Chicken Karaage with Shio-koji

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The ingredients needed to make Tender Chicken Karaage with Shio-koji:

1. Make ready 2 Chicken thighs
2. Take 2 tbsp Shio-koji (salt-fermented rice malt)
3. Get 1/2 tbsp Sake
4. Get 1/2 tbsp Soy sauce
5. Take 1 piece Ginger
6. Get 1 Eggs
7. Take 5 tbsp Katakuriko

Instructions to make Tender Chicken Karaage with Shio-koji:

1. Cut the chicken thighs into bite-sized pieces.
2. Add the soy sauce, sake, shio-koji and grated ginger to the cut up chicken and massage in well.
3. Marinate for 30 minutes to an hour.
4. Add the beaten egg and katakuriko and mix until it's no longer floury.
5. It's ok if it's a bit soupy!
6. 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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