Shio Koji Chicken Karaage
Makes 2 to 3 servings
2 chicken breasts (about 1 pound), cut into 2-inch pieces
2 tablespoons shio koji (or 1 tablespoon fine grain sea salt)
1 teaspoon minced fresh ginger
1 clove garlic, minced
1/3 cup potato starch (or cornstarch)
Canola oil for frying
1. 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.
2. When you are ready to cook, remove the chicken from the marinate and pat each piece with a paper towel to remove the excess marinade. Then toss the pieces of chicken in the cornstarch, shaking off the excess to avoid lumps.
3. Heat the canola oil in a saucepan to 340 degrees Fahrenheit. When the oil is at temperature, 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.