Salt Koji Fried Chicken

Fluffy even when cold!

Ingredients
- Chicken thigh: 1 large piece (about 300g or 10.5 oz)
- Ginger juice: from 1 piece
- Grated garlic: from 1 clove
- Salt koji (a fermented seasoning made from rice malt, salt, and water): 1 and 1/2 tablespoons
- Potato starch: 2 tablespoons
- Oil for frying: as needed
- Vegetables for garnish: as desired
Preparation
- Cut the chicken into large bite-sized pieces and place them in a bowl. Add the ginger juice, grated garlic, and salt koji, then massage into the chicken.
- Add the potato starch to the chicken mixture and massage until well coated.
- Heat the frying oil to 160°C (320°F), add the chicken, and fry for 3-4 minutes. Once the chicken floats, increase the temperature to 200°C (392°F) and fry for an additional minute until crispy.
- Drain the oil, serve on a plate, and garnish with vegetables.

If you cannot find salt koji, you can substitute with a mixture of miso and a little water, though the flavor will differ.

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