July 09, 2016
Dinner, Main Dish, Snacks,
Poultry, Chicken, Japanese, 5 Ingredients Or Less, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Weeknight Meals, Deep Fry, Marinate, Stove Top, Gluten-Free, No Eggs, Boneless Pieces more
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"Shio Koji is a nonalcoholic fermented mixture of koji (rice inoculated with the special mold Aspergillus oryzae), shio (sea salt) and water. It gives a huge umami punch to whatever dish it's a part of. It's also healthy! Through the fermentation process, shio koji develops an abundance of active enzymes that help the body break down proteins, fats and complex carbohydrates into simple amino acids, fatty acids and simple sweet sugars, thus helping digestion. The fermentation process also increases the amount of vitamins B1, B2, B6, and H. When used in a marinade for meat, it also helps tenderize the meat. In this recipe, the enzymes in the marinade penetrate the surface of the pieces of chicken, which cause them to turn a rich reddish brown when deep fried—beautiful and chock full of flavor!"
Stir the shio koji, garlic, and ginger together in a small mixing bowl. Add the pieces of chicken and toss to coat.
Cover the bowl and refrigerate. Let the chicken marinate for a minimum of 12 hours, or up to one day.
Remove the chicken from the marinade and pat each piece with a paper towel to remove the excess. Toss the pieces of chicken in the cornstarch, shaking off the excess to avoid lumps.
Heat the canola oil in a large saucepan to 340 degrees Fahrenheit. Drop the prepared pieces of chicken into the oil and fry them for 4 to 5 minutes. Carefully remove one piece of chicken and open it up to make sure it is cooked through (no longer pink in the middle).
When the chicken is cooked through, remove the pieces from the hot oil with a slotted spoon and place them on a paper towel-lined rack to allow the excess oil to drain.
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