Shio Koji Karaage

Name: Shio Koji Karaage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 lb boneless, skin-on chicken thighs ((cut into 1-inch pieces)); 4 Tbsp shio koji; 1 tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob)); 1 tsp garlic ((grated)); 1 tsp soy sauce; ½ cup potato starch or cornstarch; 3 cups neutral oil; lemon wedges ((to serve))

Delicious, bite-size Chicken Karaage seasoned with shio koji, the Japanese all-purpose seasoning! Crunchy, tender, and flavorful, this fried chicken with extra umami flavor from the shio koji is one of my favorite chicken recipes.

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium ⭐ 4.8 (26) 👁️ 2 views

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Foto: Just One Cookbook

Ingredients

4 servings

1 lb boneless, skin-on chicken thighs ((cut into 1-inch pieces))
4 Tbsp shio koji
1 tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob))
1 tsp garlic ((grated))
1 tsp soy sauce
½ cup potato starch or cornstarch
3 cups neutral oil
lemon wedges ((to serve))

Steps

Before You Start…Please note that this recipe requires 30 minutes of marinating time.
Combine the 1-inch pieces of 1 lb boneless, skin-on chicken thighs with 4 Tbsp shio koji, 1 tsp ginger (grated, with juice), 1 tsp garlic (crushed), and 1 tsp soy sauce in a bowl or large plastic bag. Marinate for at least 30 minutes (or overnight).
Heat up a pot of 3 cups neutral oil for deep-frying. The ideal temperature is about 320–335ºF (160–170ºC).
When the oil is almost ready, add ½ cup potato starch or cornstarch to 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 of hot oil 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 lemon wedges.