Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji

• 1 fillet Chicken (thigh or breast)
• 1 tbsp Shio-koji (salt-fermented rice malt)
• 1 Green peppers, tomatoes, etc (for garnish)

1. Cut into the thick parts of the chicken and butterfly to even the thickness.
2. Coat with shio-koji, put the chicken in a resealable plastic bag, then let it sit in the refrigerator overnight.
3. Remove from the refrigerator 30 minutes (1 hour in wintertime) before cooking.
4. Microwave for 18-20 minutes.
5. You could also grill it.
6. If using an oven, bake for 18-20 minutes at 200C.
7. If pan frying, cook it on parchment paper or aluminum foil, since it burns easily.
8. First fry the skin side down, cook it to a crisp, then turn over the chicken.

chicken, koji, green peppers

Taken from cookpad.com/us/recipes/150919-plenty-of-umami-flavor-tender-chicken-fried-with-shio-koji (may not work)