Koji Fried Chicken

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Koji makes the most incredible bird for frying as it increases umami and essentially cures it somewhat. I will sprinkle a little powdered and shio Koji on the bird then let it sit in the fridge for a day. Then it’s time for some sliced onion along with a marinade of ginger, miso, garlic and whatever you like which gets mixed into the bird then that will sit in the fridge for a further 2 days and as long as a week if you are suddenly in the grips of a fast as the Koji also acts as a preservative.

The taste is blow your mind delicious when fried with a coating of flour or nothing at all.

Works great in a high temp oven too.


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Author: jason toner