Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, juicy kara-age chicken with yuzu pepper and shio-koji. One of my favorites. For mine, I am going to 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.
Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji:
- Make ready portion, approximately 250 grams Chicken thighs
- Take ☆ Shio-koji (salt-fermented rice malt)
- Take ☆ Soy sauce
- Make ready ☆ Sake
- Prepare ☆ Garlic (finely chopped)
- Make ready ☆ Yuzu pepper paste
- Make ready Katakuriko
- Make ready enough for deep frying Oil
- Get Toppings:
- Make ready Yuzu pepper paste
Shio-Koji, lemon juice and black pepper. When I eat this marinated in koji chicken karaage (Tatsuta age) first time, I It's so nice and soft, juicy and tasty. Make the sauce, put all ★ marked ingredients together to the bowl or freezer As part of our Chefs focus feature we bring you a tasty recipe for Salmon, Sweet potato with Yuzu Pepper Creamy. When I was an exchange student in Tokyo, one of my favorite things to see on the dining hall lunch menu was Karaage.
Steps 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.
Gwali Peppers are hard to find outside of Korean markets, so you can use okra instead. In any case, chicken araage is juicy and so crispy when hot, and still For karaage the bubbles should be quite small and fast. You can buy saibashi at Japanese grocery This looks a lot like the salt-and-pepper popcorn chicken I used to get on the street in Taiwan. Karaage is Japanese style fried chicken, what makes Karaage so special is the flavor they putting into the chicken while marinating. I liked to grate the ginger and garlic in this recipe, so ginger and garlic juices comes out better for the marinate.
So that’s going to wrap it up with this special food juicy kara-age chicken with yuzu pepper and shio-koji recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
