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There are lots of sources of information on cooking. Some information is geared in the direction of knowledgeable chefs as well as not for the ordinary individual. It can be perplexing to learn all of the offered info. The good news is, this Chicken Karaage made with Shio-koji recipe is easy to make and will certainly provide you some wonderful suggestions. They will certainly help any person, also a beginner.

You need Chicken thighs.
You need to prepare to 3 tablespoons Shio-koji (salt-fermented rice malt).
You need to prepare thumbtip's worth Grated ginger.
Provide Grated garlic.
Use Soy sauce.
You need Egg.
You need to prepare to 6 tablespoons Katakuriko.
Use Oil for deep frying.

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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 160-170ºC..
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. https://cookpad.com/us/recipes/148313-versatile-seasoning-from-the-countryside-shio-koji.

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