Shio-koji Karaage Fried Chicken

• 600 grams Chicken thighs
• 2 cm's worth from a store-bought tube Grated garlic
• 1 tbsp Shio-koji
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sake
• 5 tbsp Katakuriko
• 3 1/2 tbsp All-purpose flour
• 1/2 tsp Salt and pepper

1. Cut the thicker portions of the chicken at 45 angles into pieces a little thinner than regular karaage.
2. This will let the chicken cook through quicker.
3. Put the chicken into a large ziplock or freezer bag, add the seasoning ingredients, and rub it all together from the outside of the bag.
4. Brine for 1 hour.
5. Combine the coating ingredients and coat the chicken.
6. Deep-fry in oil at a low temperature.
7. Shio-koji burns easily so be careful.
8. Once they're nice and crisp, they're done.

garlic, koji, soy sauce, mirin, sake, katakuriko, flour, salt

Taken from cookpad.com/us/recipes/158760-shio-koji-karaage-fried-chicken (may not work)