Recipe of Ultimate Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji

Hello everybody, it is Louise, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Homemade Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we have to first prepare a few ingredients. You can have Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji using 3 ingredients and 4 steps. Here is how you cook it.

I'm really into using shio-koji. By cooking this on a grill or in the oven, it doesn't burn easily, and turns out tender. Since shio-koji burns easily, I recommend wiping it off when pan frying. Layer the pan with aluminum foil or parchment paper, then pan fry over low heat. Recipe by Stylish Mama

Ingredients and spices that need to be Get to make Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji:

1. 1 fillet Chicken (thigh or breast)
2. 1 tbsp Shio-koji (salt-fermented rice malt)
3. 1 Green peppers, tomatoes, etc (for garnish)

Instructions to make to make Plenty of Umami Flavor! Tender Chicken Fried with Shio-Koji

1. Cut into the thick parts of the chicken and butterfly to even the thickness. Coat with shio-koji, put the chicken in a resealable plastic bag, then let it sit in the refrigerator overnight.
2. Remove from the refrigerator 30 minutes (1 hour in wintertime) before cooking. Microwave for 18-20 minutes. You could also grill it.
3. If using an oven, bake for 18-20 minutes at 200°C.
4. If pan frying, cook it on parchment paper or aluminum foil, since it burns easily. First fry the skin side down, cook it to a crisp, then turn over the chicken.

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