Japanese Fried Chicken with Kome Koji
Kome koji, aka rice koji, is a moldy, fermented grain paste that adds flavor to many dishes. It's common to see chefs smear kome koji on different types of meat, seafood, and vegetables as a marinade. The kome koji taste is savory, with a slightly sweet flavor and fruity scent.
This Japanese style fried chicken dish is made with a powdered mix that is coated in a delicious and aromatic kome koji marinade.
Prep Time 1 hour / Cook Time 15 min
- 1 packet of Fried Chicken Powder
- 5-6 ounces (150 grams) chicken thighs, boneless and skinless
- Vegetable or canola oil, for frying
- Cut chicken thighs into bite-sized pieces.
- Transfer the chicken to a resealable bag and add one packet of powder.
- Seal the bag, move the bag's contents around to coat the chicken evenly, then rub to work the powder into the chicken.
- Refrigerate for 1 hour.
- Heat 1 1/4 to 1 1/2 inches of oil in a deep pan or pot to 300 degrees Fahrenheit.
- Deep fry the chicken for 1 minute and 30 seconds or until the chicken is lightly golden brown. Separate the bite-sized pieces before you add them to the oil.
- Transfer the chicken to a cooling rack or paper towel-lined plate to drain excess oil. The internal temperature should be approaching 170 Fahrenheit.
- After a minute or so, return the chicken to the oil. Fry the chicken for another minute or until golden brown and crisp.
- Transfer the chicken to a cooling rack or paper towel-lined plate to drain excess oil, then plate and serve.
* Check the temperature of the oil before the second fry. It should be 300 degrees Fahrenheit.
* Please be extra careful when handling hot oil.
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