KARAAGE -Japanese Fried Chicken
(Shio Koji / Chive Salt Koji / Yuzu Kimchi Koji)
Juicy, soft and flavouful! The Divine…
Ingredients
2 Chicken breast
2 TBSP Shio-Koji or Chive Salt Koji or Yuzu Kimchi Koji
1~2 tsp Grated garlic (optional)
1~2 tsp Grated ginger (optional)
1 TBSP Soy sauce (optional)
1/2 cup~ Rice flour / corn starch / all purpose flour (any of them works) *1
Oil for deep frying (just enough to cover halfway of the chicken, using small pan needs less oil)
Instructions
Cut chicken breast, add Shio-Koji or Chive Salt Koji or Yuzu Kimchi Koji(and other optional ingredients on the list if you like to add). *2
Mix well and marinate chicken for at least 20 minutes to overnight.
Coat marinated chicken with flour or starch. (shake off the excess flour before deep frying) *3
Heat the oil in a frying pan over medium-high heat. When the oil is hot enough(340℉/170℃)*4. place a few pieces of chicken and fry for about 5 minutes, flip halfway thorough until the chickens are golden brown. (cooking time may vary depending on how big the chicken pieces are.)
NOTE
*1. Using rice flour or corn starch gets light and crispy texture and good even after next day. All purpose flour gets crispy texture and it gets soft when it cool down. Mixing rice flour or all purpose flour & corn starch 1 : 1 is also good!( I usually mix rice flour and corn starch)
*2. Marinate with just shio-koji is already so good, but adding optional ingredients gets extra flavour so please try both with and without!
*3. Using reusable plastic bag is easy to shake and coat chicken if you don’t mind washing the bag after.
*4. How to check if the oil is hot enough…
①Stick the end of the chopstick (wooden) into the oil ; it’s ready if you see many bubbles from the chopstick. If it’s bubbling too hard, the oil may be too hot.
②Put a small chunk of coating mix; it’s ready if the coating mix sinks a little bit and floats back then starts to bubble.
