Japanese Cookbook

Shio Koji Karaage

Name: Shio Koji Karaage
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Shio Koji
Ingredients: 1 lb boneless, skin-on chicken thighs (cut into 1-inch pieces); 4 Tbsp shio koji (I used Hikari Miso Shio Koji); 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob) 1 2.5; 1 tsp garlic (grated); 1 tsp soy sauce; ½ cup potato starch or cornstarch; 3 cups neutral oil; lemon wedges (to serve)

4 servings

porsjoner

10 minutes

aktiv tid

55 minutes

total tid

Start matlaging

Ingredienser

1 lb boneless, skin-on chicken thighs (cut into 1-inch pieces)

4 Tbsp shio koji (I used Hikari Miso Shio Koji)

1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob) 1 2.5

1 tsp garlic (grated)

1 tsp soy sauce

½ cup potato starch or cornstarch

3 cups neutral oil

lemon wedges (to serve)

Fremgangsmåte

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.

To Serve

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.

Næringsinnhold

Porsjonsstørrelse

Kalorier

439 kcal

Totalt fett

33 g

Mettet fett

7 g

Umettet fett

23 g

Transfett

1 g

Kolesterol

111 mg

Natrium

508 mg

Totalt karbohydrater

14 g

Kostfiber

1 g

Totalt sukker

3 g

Protein

20 g