Shio Koji Karaage

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 lb boneless, skin-on chicken thighs (cut into 1-inch pieces)

4 Tbsp shio koji (I used Hikari Miso Shio Koji)

1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob) 1 2.5

1 tsp garlic (grated)

1 tsp soy sauce

½ cup potato starch or cornstarch

3 cups neutral oil

lemon wedges (to serve)

Directions

Combine the 1-inch pieces of 1 lb boneless, skin-on chicken thighs with 4 Tbsp shio koji, 1 tsp ginger (grated, with juice), 1 tsp garlic (crushed), and 1 tsp soy sauce in a bowl or large plastic bag. Marinate for at least 30 minutes (or overnight).

Heat up a pot of 3 cups neutral oil for deep-frying. The ideal temperature is about 320–335ºF (160–170ºC).

When the oil is almost ready, add ½ cup potato starch or cornstarch to the bowl or plastic bag with the chicken. Mix and coat the chicken with the starch.

Gently drop each piece of chicken into the pot of hot oil and deep-fry until golden brown.

To Serve

When it’s done, transfer the chicken onto a plate lined with paper towels. Continue with a new batch to deep-fry. Serve immediately with lemon wedges.

Nutrition

• Calories: 439 kcal
• Total Fat: 33 g
• Saturated Fat: 7 g
• Unsaturated Fat: 23 g
• Trans Fat: 1 g
• Cholesterol: 111 mg
• Sodium: 508 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 20 g