Shio Koji Fried Chicken
Chicken marinated in shio koji and then breadcrumbed and deep fried for a succulent fried chicken,
- 500 g Chicken, cut into bite sized pieces For best results we recommend chicken thigh, but wings, or even breast meat can be used.
- 100 ml Shio Koji
- 1 egg beaten
- 100 g breadcrumbs You can use gluten free bread, if required
- 100 g plain flour
Mix the chicken pieces with the shio koji until they are evenly coated.
Cover and leave to marinade in a fridge for at least 8 hours
Remove the chicken from the shio koji and dip each piece in the flour, then the egg, then finally the breadcrumbs
Fry the chicken pieces in a deep fat fryer until golden on the outside and cooked through.