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塩麹鶏唐揚げ

塩麹鶏唐揚げ

  • Serves 2-4
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Bring out the natural umami flavours in your karaage chicken with this variation, seasoned with shio (salt) koji. Koji, also known as rice malt or rice mould, is a special type of fungus that grows on rice and is used frequently in Japanese cuisine as a seasoning, since the enzymes in it help to tenderise food and bring out sweet and savoury tastes. This chicken is perfect for enjoying as part of a bento lunch, or by itself with beer or sake.

材料

250g de-boned chicken thighs
2 tbsp shio koji
1/2 clove grated garlic
1/2 tsp grated ginger
1/2 tsp soy sauce
pinch of black pepper
1 beaten egg
2 tbsp flour
1 tbsp katakuriko potato starch
mayonnaise

手順

  1. Chop your chicken into bite-sized pieces, add the shio koji, garlic, ginger, soy sauce and black pepper. Leave to marinate for 10 minutes.

  2. Add the egg and stir into the chicken. Then mix the flour and katakuriko starch together in a separate bowl. Take a piece of the chicken and dip and coat in the flour mixture. Make sure each piece of chicken is evenly coated with no bare spots.

  3. Heat your oil to 170°C in a heavy bottomed pan. Add the chicken and cook for 4-5 minutes. Remove the chicken from the oil and increase the heat to 180-190°C. Put the chicken back and fry until the outside is nice and crispy. Serve with some Japanese mayonnaise for dipping.

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