Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji
Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, plenty of umami flavor! tender chicken fried with shio-koji. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji is something that I’ve loved my whole life.

Great recipe for Plenty of Umami Flavor! By cooking this on a grill or in the oven, it doesn't burn easily, and turns out tender. Since shio-koji burns easily, I recommend wiping it off when pan frying.

To begin with this particular recipe, we have to prepare a few components. You can have plenty of umami flavor! tender chicken fried with shio-koji using 3 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji:
  1. Take 1 fillet Chicken (thigh or breast)
  2. Make ready 1 tbsp Shio-koji (salt-fermented rice malt)
  3. Get 1 Green peppers, tomatoes, etc (for garnish)

Since shio-koji burns easily, I recommend wiping it off when pan frying. Layer the pan with aluminum foil or parchment paper, then pan fry over low heat.. Shio koji is primarily used as a marinade for poultry, meat, and seafood. It's made by fermenting a mixture of grain koji (cooked grain, most commonly rice, that has been inoculated with Aspergillus Oryzae and then dried), salt, and water to create a porridge-textured product with a sweet, funky aroma.

Steps to make Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji:
  1. Cut into the thick parts of the chicken and butterfly to even the thickness. Coat with shio-koji, put the chicken in a resealable plastic bag, then let it sit in the refrigerator overnight.
  2. Remove from the refrigerator 30 minutes (1 hour in wintertime) before cooking. Microwave for 18-20 minutes. You could also grill it.
  3. If using an oven, bake for 18-20 minutes at 200°C.
  4. If pan frying, cook it on parchment paper or aluminum foil, since it burns easily. First fry the skin side down, cook it to a crisp, then turn over the chicken.

As with other koji kin-derived ingredients like soy sauce and miso, shio koji lends savory. Delicious bite-size chicken karaage seasoned with the Japanese all purpose seasoning, Shio Koji! Crunchy, tender and flavorful, this is one of my favorite chicken recipes. Recently I shared one of my favorite recipe Braised Herb Chicken, that I make with this amazing condiment, Shio Koji. Today I used the same condiment to make Chicken Karaage.

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