Shio Koji Chicken is a pan-fried chicken dish which is marinated with Shio Koji, fermented rice seasoning. Please check out our Shio Koji recipe if using homemade Shio Koji.
When meat or fish is marinated with Shio Koji, it not only gets a good salty flavor with a hint of sweetness from the Shio Koji but the meat is also tenderized well. We used chicken breast here. The meat was rather supple and didn’t get dried out at all after being cooked. You can also use chicken thighs if you prefer. Even though Shio Koji Chicken is easy to prepare and cook, there is one tip — cook at medium low heat because the coating easily burns. Naturally occurred sugar in Shio Koji can cause this when cooked at high heat, so be careful with that.
Packaged Shio Koji is found easily at Japanese markets today. Or grow your own Shio Koji with a little effort for a week. Either way, once you have Shio Koji, the rest is so easy. Marinate chicken in the morning, and you’ll have dinner in 10 minutes. Shio Koji Chicken is a perfect entree for a busy night!
Shio Koji Chicken Recipe
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Ingredients
- 2 chicken breast
- 3 Tbsp Shio Koji
- 2 Tbsp Katakuriko potato starch
- 1 Tbsp oil
Instructions
- Cut chicken breast into large bite size pieces.
- Put chicken and Shio Koji together, mix, and let sit for 30 minutes. Mix in the potato starch just before cooking.
- Heat oil in a frying pan. Cook chicken at medium heat, and turn chicken when browned. Cook the other side covered for 3 minutes at medium low heat. Be careful not to burn the coating.
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