Karaage, the Japanese fried chicken, is one of the most loved. This easy but mouth-watering dish can be enjoyed at a barbeque or at a dinner table every day. I'm sure that you won't be able to forget the umami flavor and the aroma unleashed from the magical Shio Koji once you experience this dish!
Total Time
35min
0.0
0 Ratings
Author: Master Of Japanese Cooking Academy
Servings:
2
Ingredients
•
7
oz
Chicken Breasts
or Chicken Thigh (boned)
•
0.5
oz
Liquid Shio Koji
•
1/2
tsp
Grated
Garlic
•
1/2
tsp
Grated
Fresh Ginger
•
1/2
cup
Potato Starch
•
1/2
Lemon
•
as needed
Oil
Cooking Instructions
1.
Cut the Lemon (1/2) into wedges. Set aside.
2.
Grate Fresh Ginger (1/2 tsp) and Garlic (1/2 tsp). Using a garlic press also works!
3.
Cut the Chicken Breasts (7 oz) into bite-sized pieces. They should be roughly the same size so they cook evenly.
4.
For seasoning, use liquid or paste-type shio koji. Put the meat into the freezer bag that is strong enough to hold the liquid. Add the Liquid Shio Koji (0.5 oz), which is measured as 10% of the weight of the meat. And, add grated ginger and garlic into it. It's that simple.
5.
Massage the bag to make sure the liquid is mixed and covers the meat. Remove as much air as possible and seal the bag. Marinate for 20 minutes in the fridge.
6.
After marinating time is over, coat the marinated meat with Potato Starch (1/2 cup) by tossing it in a bowl.
7.
Add 2-3 cm (1-inch) of Oil (as needed) to a pot and start heating over high heat, until it reaches around 350 degrees F (170 degrees C).
8.
Once the oil gets hot, coat the meat with the same bowl of potato starch once again and remove excess powder. Place them in the heated oil carefully.
9.
Fry the meat thoroughly for about 1 1/2 to 2 minutes. Don’t touch them for the first 30 seconds or so until the crust hardens (they will be sticky). Once the crust is hardened, occasionally turn the meat while frying.
10.
Remove them from the oil and keep them resting on an oil drainer for 1 1/2 to 2 minutes. The residual heat will cook the meat during this resting time. You can fry another batch while waiting.
11.
Time for the second fry. Turn the heat up a little bit and make the oil slightly hotter (to make the crust crispy). Put them back into oil and fry them for another 30 seconds to a minute until the crust is lightly browned and crispy, then transfer them to an oil drainer.
12.
Plate the chicken on a plate and serve with lemon wedges.
Author's Notes
This recipe uses Hanamaruki® Gluten Free Liquid Shio Koji.
The amount of Shio Koji should be 10% of the weight of the meat (excluding bones).
You can replace the Shio Koji with 1 Tbsp Soy Sauce for 200 g / 7 oz Chicken Meat.
Any colorful vegetables can be used as garnishes/sides.
Nutrition Per Serving
CALORIES
441
FAT
15.9 g
PROTEIN
15.8 g
CARBS
58.3 g
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