Karaage is a classic Japanese dish where chicken is lightly coated with potato starch and deep-fried. It is seasoned beforehand with soy sauce, garlic, and ginger. It is characterized by its crispy exterior and juicy interior.
By marinating with Shio Koji, the koji enzymes convert proteins into delicious umami, making ordinary chicken taste like a special delicacy. In addition, the enzymes break down fat and make the meat wonderfully tender, so you can enjoy a soft, juicy, and particularly pleasant texture.
Ingredients for 4 people
-
1 tbsp Shio Koji
-
Chicken thigh (boneless) … 1 piece (300–400 g)
-
1 piece of ginger
-
1 clove of garlic
-
3–4 tablespoons potato starch
-
Lemon
-
Frying oil
-
1 tbsp Einkorn Koikuchi Shoyu (or Emmer Usukuchi Shoyu)
-
1 tbsp sake
Preparation
- Cut one chicken thigh into bite-sized pieces and marinate overnight in Shio Koji.
- Place the chicken in a bowl and add Einkorn Koikuchi Shoyu (or Emmer Usukuchi Shoyu), sake, grated ginger, and garlic. Marinate for 15–20 minutes.
- Mix in the potato starch while some marinade still clings to the meat.
- Heat the frying oil to 170 °C and fry the chicken pieces, gradually increasing the temperature.
- Serve with a squeeze of lemon and enjoy.
Tip
-
If you have more time, you can fry the chicken twice – this will make it juicy on the inside and nice and crispy on the outside.