Ko.F.C. / Kojified Fried Chicken
This tasty and juicy alternative to your high street fried chicken is super simple to prepare and uses skinless chicken breast so it is lower in fat. Normally breast meat would dry out too much in the frying process but the magic of koji keeps it tender and moist.
Prep Time | 下準備 1 hour hr 30 minutes mins
Cook Time | 調理時間 25 minutes mins
Course | コース Dinner, Lunch
Cuisine | 料理 Indian
- 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)
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.
Keyword | キーワード Gut-health, Koji, Shio-koji