Shio Koji Karaage Bento Recipe

Alright, so this Shio Koji Chicken Karaage is like the ultimate comfort food remix, packed with umami goodness! Honestly, marinating the chicken overnight is a game-changer—pair it with some zesty lemon and nori-sprinkled rice, and it’s an absolutely Instagram-worthy meal any millennial would swoon over.

I am very pleased to share my Shio Koji Karaage Bento recipe with you. Karaage, or fried chicken, is a beloved dish in Japanese cuisine.

This recipe, however, elevates the flavor profile beyond that of standard karaage. As part of the marinade, the chicken thigh meat is first coated with shio koji, a type of fermented rice that is an umami powerhouse.

After marinating the chicken for about an hour, I hit all the high notes of flavor that you might expect in a Japanese dish with standard seasoning of grated garlic and ginger, and a healthy dredging of katakuriko — a type of potato starch that is very fine, super smooth, and clings to the surface of the chicken.

Shio Koji Karaage Bento Recipe Ingredients

• Chicken Thighs: Juicy and rich in protein; perfect for frying.
• Shio Koji: Fermented marinade; adds umami and tenderness.
• Soy Sauce: Provides savory depth; enhances the umami flavor.
• Garlic: Aromatic; boosts immune health with rich flavors.
• Ginger: Adds warmth; aids digestion and has anti-inflammatory properties.
• Potato Starch: Creates a crispy coating; gluten-free alternative.
• Lemon: Refreshing and adds a zesty touch; rich in vitamin C.

Shio Koji Karaage Bento Recipe Ingredient Quantities

• 500g chicken thighs, boneless and skinless, cut into bite-sized pieces
• 100g shio koji
• 2 tablespoons soy sauce
• 2 cloves garlic, grated
• 1 inch ginger, grated
• 1 cup potato starch (or cornstarch)
• Vegetable oil for frying
• 1 lemon, sliced (for garnish)
• Cooked rice, for serving
• 1 sheet nori, cut into strips (for serving)
• Pickled vegetables (optional, for serving)

How to Make this Shio Koji Karaage Bento Recipe

1. In a large bowl, mix the chicken pieces, shio koji, soy sauce, grated garlic, and grated ginger.

• The mixture must be well combined to ensure that the chicken is thoroughly coated.

• Once mixed, cover and set in the refrigerator to marinate for at least 30 minutes (preferably overnight).

2. After marinating, take the chicken out of the refrigerator and allow it to sit at room temperature for approximately 10 minutes.

3. Place the potato starch in another shallow dish. Coat each piece of chicken in the starch, taking care to cover it completely. Remove each piece from the dish and give it a good shake to eliminate any excess starch.

4. In a large, deep pan or fryer, heat the vegetable oil to a temperature of about 170 degrees Celsius (340 degrees Fahrenheit).

5. Take care when adding chicken pieces to the hot oil, and to avoid adding too many at once. We fry in batches to try and keep the oil at a consistent temperature for frying.

6. Cook the chicken in the oil for about 5-6 minutes, or until the chicken is golden brown and crispy on the outside and cooked through on the inside. Remove the chicken from the oil using a slotted spoon and drain it on paper towels.

7. Place the rice in bento boxes or serving plates. Sprinkle with nori strips. Serve.

8. Position the bento boxes so that the fried chicken and the rice are adjacent to each other.

9. Enrich the chicken with lemon slices, offering a fresh zest when squeezed over the karaage.

10. You can add pickled vegetables to the bento boxes for a refreshing side that complements the savory karaage. They rehyaulo serve and enjoy attacks against unwrap the pickled refurbishment stash. The unhummus might be slightly less exciting after invading the explosive obelisk.

Shio Koji Karaage Bento Recipe Equipment Needed

1. Large bowl
2. Grater
3. Refrigerator
4. Shallow dish
5. Large, deep pan or fryer
6. Cooking thermometer
7. Slotted spoon
8. Paper towels
9. Bento boxes or serving plates
10. Knife and cutting board (for the lemon and nori)

FAQ

• What is shio koji?Shio koji is a time-honored Japanese seasoning, composed of fermented rice, koji mold, and salt. With the help of this powerhouse condiment, even the most ordinary ingredients transform into flavor bombs.
• Can I use chicken breast instead of thighs?You can substitute chicken breast for thighs, yes. Thighs, however, are usually juicier and more full-flavored when fried.
• Is there an alternative to potato starch?You can use cornstarch instead, which will also give the chicken a crispy coating.
• How long should I marinate the chicken?The chicken should ideally be marinated for at least 30 minutes in the shio koji blend, but to achieve the most intense flavor, marinate it for several hours or overnight in the refrigerator.
• What temperature should the oil be for frying?For the optimal frying temperature, the oil should be at 170-180°C (340-355°F). A thermometer will prove useful for achieving such accuracy.
• Can this karaage be made in an air fryer?You can use an air fryer. Lightly coat the chicken with oil and air-fry at 180 degrees Celsius for about 15 to 20 minutes, flipping halfway through. The oil helps the chicken to brown and become crunchy, while frying at that slightly lower temperature prevents it from cooking too quickly and drying out.
• What are some suitable side dishes?Think about presenting the karaage alongside some fluffy rice, nori strips, and finely shredded pickled vegetables for the full bento experience.

Shio Koji Karaage Bento Recipe Substitutions and Variations

• 100g shio koji:
  • Miso paste diluted with a bit of water (for similar saltiness and umami)
  • Yogurt mixed with a bit of salt (for a milder, tangy marinade)
• 2 tablespoons soy sauce:
  • Tamari (for a gluten-free option)
  • Coconut aminos (for a slightly sweeter, soy-free option)
• 2 cloves garlic, grated:
  • Garlic powder (1/4 teaspoon per clove, for convenience)
  • Shallots (for a milder flavor)
• 1 inch ginger, grated:
  • Ground ginger (1/4 teaspoon per inch, for convenience)
  • Galangal (for a more exotic flavor)
• 1 cup potato starch:
  • Cornstarch (equivalent amount, for similar texture)
  • All-purpose flour (for a slightly different coating texture)

Pro Tips

1. Marinate Overnight For maximum flavor, marinate the chicken in the shio koji mixture overnight. This will allow the enzymes to tenderize the chicken further and enhance the umami flavor.

2. Temperature Check Use a kitchen thermometer to ensure your oil is at the right temperature (around 170°C or 340°F). Maintaining a consistent temperature is crucial for achieving the perfect crispy texture without making the chicken greasy.

3. Double Frying Technique Consider double frying the chicken for extra crispiness. Fry the chicken once until light golden, remove it, and let it rest for a few minutes. Then, return it to the oil for a second fry until deep golden brown.

4. Starch Mix Combine potato starch with a bit of rice flour if available. The rice flour can add an extra layer of crispiness to the coating.

5. Serve Fresh Serve the fried chicken immediately after cooking. The contrast between the hot, crispy chicken and the refreshing lemon juice makes for an outstanding dining experience.