Chicken Karaage made with Shio-koji

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   ["Remove the fat between the skin and meat of the chicken, and cut into large bite sizes.", "Add the shio-koji.", "Add grated ginger and grated garlic (tubed is fine).", "Rub in the ingredients.", "Add soy sauce (to your liking) and let rest for at least 30 minutes.", "Whisk an egg.", "Pour the egg into the chicken.", "Mix well.", "Add all of the katakuriko.", "Mix everything in circular motion.", "It'll become sticky.", "Fry the chicken on low heat, around 160-170 degrees C.", "It's prone to scorching, so take your time.", "The outside will become crisp.", "I love to squeeze lemon juice on top to eat it.", "The shio-koji recipe is ""Sakko mama's"" recipe..", "I make a 4:1 ratio of koji (rice malt) and salt."]

* Per serving · 4 servings · Values may vary.

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