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Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, juicy kara-age chicken with yuzu pepper and shio-koji. It is one of my favorites food recipes. This time, I will make it a bit tasty. 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 favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have juicy kara-age chicken with yuzu pepper and shio-koji using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji:
- Prepare 1 large portion, approximately 250 grams Chicken thighs
- Make ready 2 tbsp ☆ Shio-koji (salt-fermented rice malt)
- Make ready 2 tsp ☆ Soy sauce
- Make ready 1 tbsp ☆ Sake
- Take 1 clove ☆ Garlic (finely chopped)
- Take 1 tsp ☆ Yuzu pepper paste
- Get 1 Katakuriko
- Prepare 1 enough for deep frying Oil
- Make ready Toppings:
- Prepare 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?
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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So that is going to wrap this up for this exceptional food juicy kara-age chicken with yuzu pepper and shio-koji recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
