Tender Chicken Karaage with Shio-koji

• 2 Chicken thighs
• 2 tbsp Shio-koji (salt-fermented rice malt)
• 1/2 tbsp Sake
• 1/2 tbsp Soy sauce
• 1 piece Ginger
• 1 Eggs
• 5 tbsp Katakuriko

1. Cut the chicken thighs into bite-sized pieces.
2. Add the soy sauce, sake, shio-koji and grated ginger to the cut up chicken and massage in well.
3. Marinate for 30 minutes to an hour.
4. Add the beaten egg and katakuriko and mix until it's no longer floury.
5. It's ok if it's a bit soupy!
6. Start frying at a low temperature of 160 to 170C, then finish by frying at 180C for a crispy finish.
7. If you want it to be moist, try just frying it at a low temperature.

chicken, koji, sake, soy sauce, ginger, eggs, katakuriko

Taken from cookpad.com/us/recipes/171335-tender-chicken-karaage-with-shio-koji (may not work)