Roast Chicken with Shio Koji

Roast Chicken with Shio Koji

  • Serves 3-4
Rated by 25 people
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Experience the flavour enhancing and tenderising properties of shio koji first-hand with this succulent roast chicken with shio koji recipe. A dish that is great for Christmas or a Sunday roast, the chicken is coated with shio koji and allowed to marinate overnight, giving the shio koji a chance to work its way into the chicken and convert the tough proteins into amino acids, making the chicken both tastier and more tender. This recipe is easy to follow and guaranteed to impress.


1kg whole chicken
2 tbsp shio koji
1 tbsp garlic paste
1 tsp salt
1 tbsp soy sauce
olive oil, as needed

How To Prepare

  1. Pat the chicken dry using some kitchen roll. Cover the outside and inside of the chicken with the shio koji. Place in a covered container or use a plate and aluminum foil. Allow to marinate in the refrigerator overnight.

  2. Combine the garlic paste and salt together. Massage this garlic paste mixture into the skin of the inside and outside of the chicken. Drizzle a little olive oil on the outside of the chicken and make sure it is evenly spread.
  3. Preheat the oven to 210°C. Line a baking sheet with aluminium foil and place the chicken on top. Fold the foil over, ensuring that the chicken is covered and sealed inside. Bake for 30 minutes.
  4. Carefully open the foil up so the chicken is exposed, but do not remove the foil from the bottom. Reduce the oven temperature to 170°C. Bake for a further 10-15 minutes, or until the chicken is brown on the outside and its juices run clear.
  5. Take the chicken out of the oven and allow to rest. Retain the juices from the foil and add 50ml of water and the soy sauce to make a Japanese style au jus.
  6. Serve with a selection of vegetables and roasted potatoes.