Salted Koji Fried Chicken

Salted Koji Fried Chicken

Preparation Time: 15 min (plus 1 hour marinating)
Cooking time: 20 min
Servings: 4 

This salted koji fried chicken is crispy on the outside and tender juicy on the inside. Marinated with salted koji and seasoned with garlic and black pepper, this fried chicken is double-coated for extra crunch and full of flavor.

Ingredients:

• For the Chicken and Marinade:

  • 700g boneless chicken thigh (about 3 large thighs)
  • 2 eggs
  • 4 tbsp milk
  • 2 tbsp salted koji
  • 2 tsp grated garlic
  • 1/2 tsp coarsely ground black pepper

  For the Coating:

  • 6 tbsp potato starch
  • 6 tbsp flour
  • 1 tsp baking powder
  • 1 tsp oregano or your favorite dried herbs
  • 1 tsp salt

  For Frying:

  • Cooking oil

Instructions:

1. Prepare the Chicken:

   • Poke holes in both sides of each chicken thigh with a fork and cut them into 4 pieces each.
     

2. Marinate:

   • In a bowl, beat the eggs and add the milk, salted koji, grated garlic, and black pepper. Mix well.
   • Transfer this mixture to a resealable plastic bag, add the chicken pieces, knead well to ensure the chicken is well-coated, and marinate in the refrigerator for at least 1 hour.
     

3. Coating:

   • In a separate bowl, combine potato starch, flour, baking powder, oregano, and salt.
     
   • Remove the chicken from the marinade, letting excess drip off, and coat each piece thoroughly in the flour mixture.
   • Dip the coated chicken back into the egg mixture, then coat again in the flour mixture for a double coating.
     

4. Frying:

   • Heat about 5mm of oil in a frying pan over medium-low heat. Ensure the oil is hot enough by dropping a bit of the flour mixture in; it should sizzle gently.
   • Add the chicken pieces, being careful not to overcrowd the pan.
   • Fry the chicken until golden brown and crispy, about 4-5 minutes on each side. Adjust the heat as necessary to ensure even cooking without burning. 
     

5. Draining:

   • Remove the chicken from the pan and drain on paper towels to remove any excess oil.

6. Serve:

   • Serve hot with your favorite dipping sauce or side dishes.

Notes:

• Enhanced Crunch: Double coating the chicken ensures a crunchy fried chicken exterior.
• Moist and Juicy Chicken: Marinating with salted koji enhances moisture and juiciness.
• Tenderizing Technique: Poking holes in the chicken with a fork helps flavors penetrate for a softer texture.
• Marination Time: For optimal flavor and tenderness, marinate the chicken for at least 1 hour; overnight marination yields superior results.
• Oil Temperature: Maintain medium-low oil temperature for thorough cooking without burning the coating.
• Oil Depth: Use shallow oil depth to reduce consumption without compromising crispiness. Avoid overcrowding the pan for even frying.
• Customized Seasoning: Experiment with different herbs and spices like basil, thyme, paprika, cayenne pepper, or garlic powder.