Koji Fried Chicken
Posted on July 7, 2018 by jason toner No comments
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.