Delicious, bite-size Chicken Karaage seasoned with shio koji, the Japanese all-purpose seasoning! Crunchy, tender, and flavorful, this fried chicken with extra umami flavor from the shio koji is one of my favorite chicken recipes.
Prep Time10 minutesmins
Cook Time15 minutesmins
Marinate Time30 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: Japanese
Keyword: chicken, shio koji
Servings: 4
Calories: 439kcal
Author: Namiko Chen
Ingredients
1lbboneless, skin-on chicken thighs(cut into 1-inch pieces)
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.