Recipe of Eric Ripert Chicken Karaage made with Shio-koji

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken karaage made with shio-koji. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chicken Karaage made with Shio-koji is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chicken Karaage made with Shio-koji is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken karaage made with shio-koji using 8 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Chicken Karaage made with Shio-koji:

1. Make ready 2 Chicken thighs
2. Get 2 to 3 tablespoons Shio-koji (salt-fermented rice malt)
3. Make ready 1 thumbtip's worth Grated ginger
4. Get 1 clove Grated garlic
5. Make ready 1 tsp Soy sauce
6. Make ready 1 Egg
7. Prepare 5 to 6 tablespoons Katakuriko
8. Get 1 Oil for deep frying

Steps to make Chicken Karaage made with Shio-koji:

1. Remove the fat between the skin and meat of the chicken, and cut into large bite sizes.
2. Add the shio-koji.
3. Add grated ginger and grated garlic (tubed is fine).
4. Rub in the ingredients.
5. Add soy sauce (to your liking) and let rest for at least 30 minutes.
6. Whisk an egg.
7. Pour the egg into the chicken.
8. Mix well.
9. Add all of the katakuriko.
10. Mix everything in circular motion. It'll become sticky.
11. Fry the chicken on low heat, around 160-170ºC.
12. It's prone to scorching, so take your time. The outside will become crisp.
13. I love to squeeze lemon juice on top to eat it.
14. The shio-koji recipe is "Sakko mama's" recipe.. I make a 4:1 ratio of koji (rice malt) and salt. - - https://cookpad.com/us/recipes/148313-versatile-seasoning-from-the-countryside-shio-koji

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