Shio-Koji Karaage | Japanese Fried Chicken

In Japan, karaage (唐揚げ) broadly refers to any bite-sized fried foods, but it’s most famously associated with chicken. Historical cookbooks from the Shōwa era often highlight soy sauce with ginger and sake as the “classic” marinade. Over time, creative home cooks introduced variations like salt-based (shio) karaage, spicy marinades, citrus marinades, and—of course—Shio-Koji marinades. Why so many styles? Because karaage is rooted in home cooking and family recipes. Restaurants and izakayas typically serve a rich, soy-based version that satisfies diners who crave a bold, sweet-salty punch. Meanwhile, Shio-Koji karaage has a cult following within Japan but is still niche overseas. That’s precisely why English-language recipes rarely focus on it, even though it’s absolutely authentic. Note 1: In Japan, chicken Karaage commonly uses chicken thighs with skin, since the skin crisps up beautifully when fried. In the United States—particularly in Central Texas—thighs often come either boneless/skinless or bone-in/skin-on. For convenience, I sometimes opt for boneless, skinless thighs. Just be aware that you’ll lose some of that extra crisp factor. Note 2: While corn starch or potato starch are most common for Karaage, I prefer wheat starch for its distinctive flavor. You’ll likely need to visit an Asian supermarket to find Shio-Koji anyway, and that’s also a great place to pick up wheat starch. It’s worth a try! Note 3: My personal favorite for deep-frying is avocado oil, but feel free to use any high-heat oil you prefer—vegetable, canola, or even peanut oil works well. Choose whatever suits your taste and availability.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut chicken into bite-sized pieces.

Step 2

Place chicken and Shio-Koji in a sealable bag or container. Massage to distribute, and marinate in the fridge for 30 minutes to 1 hour (or up to overnight for deeper flavor).

Step 3

Add starch into the same bag, seal, and shake until each piece is thoroughly coated. The mixture will become somewhat sticky—this is normal.

Step 4

In a deep pan or fryer, heat vegetable oil (I prefer avocado oil) to around 170°C–180°C (340°F–360°F).

Step 5

Gently place coated chicken into hot oil in small batches, frying for 3–4 minutes or until golden brown. Avoid overcrowding the pan.

Step 6

Transfer fried chicken to a wire rack or paper towels to drain excess oil. Serve immediately. Often, karaage is served with a wedge of lemon or a sprinkle of salt. I like drizzling it with Sriracha mayo and sprinkle of furikake. Last year it was trendy to serve karaage with Japanese egg salad as a sauce on the side.