Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, juicy kara-age chicken with yuzu pepper and shio-koji. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
The shio koji brings out the delicate umami flavor of the meat. Today I used the same condiment to make Chicken Karaage. Now, if you are thinking about trying shio koji for the very first time, I highly recommend testing it with this chicken karaage. Sometimes a simple ingredient or condiment is all it takes to lend a magical touch on a dish.
Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook juicy kara-age chicken with yuzu pepper and shio-koji using 10 ingredients and 5 steps. Here is how you cook that.
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The ingredients needed to make Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji:
- Take 1 large portion, approximately 250 grams Chicken thighs
- Make ready 2 tbsp ☆ Shio-koji (salt-fermented rice malt)
- Prepare 2 tsp ☆ Soy sauce
- Prepare 1 tbsp ☆ Sake
- Get 1 clove ☆ Garlic (finely chopped)
- Take 1 tsp ☆ Yuzu pepper paste
- Take 1 Katakuriko
- Make ready 1 enough for deep frying Oil
- Get Toppings:
- Make ready 1 Yuzu pepper paste
Karaage is one of the tastiest ways to enjoy chicken IMO😛. Crunchy on the outside, soft and juicy on the inside. This variation has a little more flavor. With a crisp, juicy slab of Japanese fried chicken stuffed into a butter roll slathered in spicy yuzu What do you coat the chicken with?
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Instructions to make Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji:
- Cut the chicken into bite-sized pieces and marinate (with ingredients listed with a ☆) for 1 to 2 hours. Turn while marinating.
- Coat with katakuriko.
- Heat oil for deep frying up to 170° (a little lower than normal deep frying temperature). I usually use a little less oil then required to cover the chicken completely.
- While frying, try to turn over your chicken pieces. Be careful not to let them overcook.
- They're ready when perfectly crisp and beautifully golden brown. Dip in yuzu pepper paste if you'd like.
This variation has a little more flavor. With a crisp, juicy slab of Japanese fried chicken stuffed into a butter roll slathered in spicy yuzu What do you coat the chicken with? Japanese fried chicken) Yuzu kosho is a chili paste that's made with chili peppers and yuzu zest, along with salt. To finish, mizuna leaves and yuzu rind are added. Shio-koji Chicken Wings & Napa Cabbage Hot Combine the chicken with the potato starch, and mix well by hand.
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