Ko.F.C. / Kojified Fried Chicken
My husband has never liked the regular [Insert American State Name] fried chicken saying it is way too greasy for him. In fact, the only junk food I’ve known him to buy on a semi-regular basis is Greggs and that is usually the vegan sausage roll. In Japan, the famous red and white fried chicken brand is something we eat at Christmas. This is baffling to him of course, but in my opinion, it gives the dry, often bland traditional Christmas turkey a good run for its money. Anyway, that cultural war is for another day. December 25th in Japan is a normal working day unless it falls on a weekend, but still, some 3.6 million families dip into the famous bucket. My goal was to make a version that is both healthier and, dare I claim, juicier. Yes, I do dare! It is also shallow fried which uses less oil.
Ko.F.C. / Kojified Fried Chicken
Ingredients | 材料
- 300 g chicken breast
- 30 g shio-koji (salt koji) (10% of the weight of the chicken)
- 1 tsp grated or crushed garlic
- 20 g plain flour
- 1 egg (beaten)
Coating Mix
- 50 g plain flour
- 50 g potato starch
- ½ tsp black pepper
- ½ tsp cayenne pepper
- ½ tsp dried thyme
- ½ tsp oregano
- ½ tsp all-spice
- good vegetable oil (enough so the chicken gets half submerged when frying)
Instructions | 作り方
- Cut the chicken breast into generous bite-sized pieces and pierce it with a fork in several places.
- Place the chicken, shio-koji, grated garlic, and herb & spice mix in a sealable food bag, seal and massage well before storing in the fridge overnight.
- When you are ready to cook, remove the chicken from the fridge and allow it to come to room temperature.
- Crack the egg into a bowl, add the shi-koji and mix well.
- Thoroughly combine all the ingredients for the coating mix and place them on a tray.
- Add 20g of plain flour to the chicken breast and mix well.
- In a deep frying pan, add enough oil to cover half of the chicken breast and heat to 160°C.
- Dip the chicken in the egg mixture followed by the coating mixture and repeat once. Fry slowly one side at a time in the 160°C oil until all pieces are a beautiful golden colour.