Koji and co’s friend Yuka has shared this authentic Japanese karaage recipe featuring our Shio Koji!
4 chicken thighs (500 - 600g)
* Grated ginger 1 tsp
* Soy sauce 1 tbsp
* Mirin 1 tsp
*Koji and Co Shio Koji 1 tbsp
Potato starch - sufficient to cover
1. Cut chicken thighs into pieces (6 to 8), put them in a bowl, put all the * in the bowl, and leave them for about 15 minutes.
2. Wipe off excess juice, sprinkle with potato starch and fry in 200 degree oil.
* Unpasteurized fresh Shio Koji tenderizes chicken with its high enzymatic activity. Enjoy the juicy Karaage at home!