Shio Koji Chicken Karaage

Step 1: Stir the shio koji, garlic, and ginger together in a small mixing bowl. Add the pieces of chicken and toss to coat.

Step 2: Cover the bowl and refrigerate. Let the chicken marinate for a minimum of 12 hours, or up to one day.

Step 3: 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.

Step 4: 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).

Step 5: 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.