Salt Koji Pan-Roasted Chicken (Made in a Skillet)

Salt Koji Pan-Roasted Chicken (Made in a Skillet)

Chicken marinated in salt koji browns and burns easily, so the key is to cook it gently over low heat with a lid on, turning it occasionally, until it’s cooked through. You can also cook the side vegetables in the same skillet while the chicken cooks, which saves time.

Cooking time: 30 minutes (not including marinating time)

Servings: Serves 2

  • Ingredients

    • Bone-in chicken thighs (with skin on is ideal): 2 large pieces (about 600–700 g / 1.3–1.5 lb total)
    • Shio koji powder (salt koji; fermented rice seasoning—this recipe uses the Kōjiya Satomura brand): 2 small packets (about 20 g / 0.7 oz total, depending on packet size)
    • Garlic, thinly sliced: 1 clove
    • Dried rosemary: to taste
    • Black pepper: a pinch
    • Olive oil: 2 Tbsp
    • Vegetables for serving (side vegetables of your choice, e.g., potatoes, zucchini, bell pepper, mushrooms): as needed

  • Preparation

    • In a zip-top bag, combine the chicken, shio koji powder, sliced garlic, dried rosemary, black pepper, and olive oil. Massage to coat evenly, then marinate in the refrigerator overnight.
    • Remove the chicken from the refrigerator and let it sit at room temperature for about 1 hour.
    • Heat a skillet over medium heat with a little oil (extra; not included in the ingredient amounts). Add the chicken and sear until the surface is nicely browned.
    • Reduce to low heat, cover with a lid, and cook slowly. Because the marinade can burn easily, keep the heat low and turn the chicken occasionally to prevent scorching and to cook evenly.
    • While the chicken is cooking, add the side vegetables to the same skillet and cook them alongside the chicken until tender and nicely browned. Serve with the chicken.

Notes

If you can’t find shio koji powder, you can substitute shio koji paste (a salty, fermented rice seasoning). Use roughly 2–3 Tbsp and adjust to taste; it still browns easily, so keep the heat low.

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