Koji Fried Chicken

Ingredients

1,500 g	bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
150 g	shio koji
110 g	firm granular rice koji
110 g	all-purpose flour
110 g	cornstarch
6 g	plus 3 g kosher salt, divided, plus extra for seasoning
3 g	plus 3 g pepper, divided
3.5 g	baking powder
210 g	buttermilk
1,300 g	vegetable oil

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shio koji: Shio koji is a Japanese seasoning that has been used for centuries to marinate meats and pickle vegetables and can even be used as a sauce. The enzymes in shio koji tenderize meats and enhance their flavor, adding intense savory depth. Click here for our shio koji recipe.

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firm granular rice koji

There are a few options for buying rice koji. Some well stocked high-end supermarkets carry it, but for the majority of us, online is the best option.

Cold Mountain (click here to purchase)
Tim says: High quality, meaty and intense savory notes. Sweeter than other brands. This is the one we used for most of our recipe development. My top pick.
Rhapsody Vermont Brand Brown Rice Koji (click here to purchase)
Tim says: We found this one to be really savory and complex.
Gem Cultures (click here to purchase)
Tim says: Scroll down to bottom for "Light Rice Koji". Mild, smells sweet like sake.
Miyako (click here to purchase)
Tim says: Slightly funky. My least favorite.

3½ pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed

7 tablespoons shio koji

½ cup plus 2 tablespoons (3.75 ounces) firm granular rice koji

½ cup plus ⅓ cup (4 ounces) all-purpose flour

1 cup (4 ounces) cornstarch

2 teaspoons plus 1 teaspoon kosher salt, divided, plus extra for seasoning

1 teaspoon plus one teaspoon pepper, divided

1 teaspoon baking powder

1 cup buttermilk

6 cups vegetable oil

Hide Annotation

shio koji: Shio koji is a Japanese seasoning that has been used for centuries to marinate meats and pickle vegetables and can even be used as a sauce. The enzymes in shio koji tenderize meats and enhance their flavor, adding intense savory depth. Click here for our shio koji recipe.

Hide Annotation

firm granular rice koji

There are a few options for buying rice koji. Some well stocked high-end supermarkets carry it, but for the majority of us, online is the best option.

Cold Mountain (click here to purchase)
Tim says: High quality, meaty and intense savory notes. Sweeter than other brands. This is the one we used for most of our recipe development. My top pick.
Rhapsody Vermont Brand Brown Rice Koji (click here to purchase)
Tim says: We found this one to be really savory and complex.
Gem Cultures (click here to purchase)
Tim says: Scroll down to bottom for "Light Rice Koji". Mild, smells sweet like sake.
Miyako (click here to purchase)
Tim says: Slightly funky. My least favorite.

Essential Equipment

Instructions

- 1,500 g bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
- 150 g shio koji
Combine chicken and shio koji in 1-gallon zipper-lock bag. Press out excess air, seal, and massage bag to evenly distribute shio koji. Refrigerate chicken for at least 8 hours or up to 3 days.
- 110 g firm granular rice koji
- 110 g all-purpose flour
- 110 g cornstarch
- 6 g plus 3 g kosher salt, divided, plus extra for seasoning
- 3 g plus 3 g pepper, divided
- 3.5 g baking powder
- 210 g buttermilk
Combine koji, flour, cornstarch, 6 g salt, 3 g pepper, and baking powder in blender and blend on high speed until finely ground, about 2 minutes. Transfer koji mixture to large shallow dish. Whisk buttermilk, remaining 3 g salt, and remaining 3 g pepper in large bowl. Working with 3 pieces at a time, dunk chicken in buttermilk mixture, then dredge in flour mixture, pressing mixture onto chicken to form thick, even coating. Place chicken, skin side up, on wire rack set in rimmed baking sheet. Refrigerate, uncovered, for at least 1½ hours or up to 24 hours.
- 1,300 g vegetable oil
Adjust oven rack to middle position and heat oven to 350 degrees F/180 degrees C. Meanwhile, heat oil in large Dutch oven to 375 degrees F/190 degrees C over medium-high heat. Place half of chicken in oil, reduce heat to medium, and fry until first side is deep golden brown, 2 to 3 minutes. Flip chicken and continue to fry until second side is deep golden brown, 2 to 3 minutes longer. (Adjust heat as necessary to maintain oil temperature around 300 degrees F/149 degrees C.) Transfer chicken to second wire rack set in second rimmed baking sheet. Return oil to 375 degrees F/190 degrees C and repeat with remaining chicken.
- Kosher salt for seasoning
Bake chicken until breasts register 160 degrees F/71 degrees C and thighs/drumsticks register 170 degrees F/77 degrees C, 10 to 20 minutes, transferring pieces to serving platter as they come to temperature. Season chicken with salt to taste, and serve.

Instructions

Cook's Note: This recipe gets better with age. The longer you marinate the chicken (up to 3 days), the better and meatier it gets. And the longer you let the dredge sit on the chicken (up to 24 hours), the better and crispier the crust becomes. We use a fry and then bake method for this chicken to prevent the sugar-rich rice koji in the coating from burning. We’ve tested this recipe using both gram measurements and traditional U.S. volume and weight measurements, so you get to pick the one that works best for you.

Editor’s Note: We develop our recipes using gram measurements in order to be as precise as possible and then convert to U.S. volume and weight measurements for our readers’ convenience. There are times that we will call for combining two volume measurements to achieve the correct gram measurement.

- 3½ pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
- 7 tablespoons shio koji
Combine chicken and shio koji in 1-gallon zipper-lock bag. Press out excess air, seal, and massage bag to evenly distribute shio koji. Refrigerate chicken for at least 8 hours or up to 3 days.
- ½ cup plus 2 tablespoons (3.75 ounces) firm granular rice koji
- ½ cup plus ⅓ cup (4 ounces) all-purpose flour
- 1 cup (4 ounces) cornstarch
- 2 teaspoons plus 1 teaspoon kosher salt, divided, plus extra for seasoning
- 1 teaspoon plus 1 teaspoon pepper, divided
- 1 teaspoon baking powder
- 1 cup buttermilk
Combine koji, flour, cornstarch, 2 teaspoons salt, 1 teaspoon pepper, and baking powder in blender and blend on high speed until finely ground, about 2 minutes. Transfer koji mixture to large shallow dish. Whisk buttermilk, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper in large bowl. Working with 3 pieces at a time, dunk chicken in buttermilk mixture, then dredge in flour mixture, pressing mixture onto chicken to form thick, even coating. Place chicken, skin side up, on wire rack set in rimmed baking sheet. Refrigerate, uncovered, for at least 1½ hours or up to 24 hours.
- 6 cups vegetable oil
Adjust oven rack to middle position and heat oven to 350 degrees F/180 degrees C. Meanwhile, heat oil in large Dutch oven to 375 degrees F/190 degrees C over medium-high heat. Place half of chicken in oil, reduce heat to medium, and fry until first side is deep golden brown, 2 to 3 minutes. Flip chicken and continue to fry until second side is deep golden brown, 2 to 3 minutes longer. (Adjust heat as necessary to maintain oil temperature around 300 degrees F/149 degrees C.) Transfer chicken to second wire rack set in second rimmed baking sheet. Return oil to 375 degrees F/190 degrees C and repeat with remaining chicken.
- Kosher salt for seasoning
Bake chicken until breasts register 160 degrees F/71 degrees C and thighs/drumsticks register 170 degrees F/77 degrees C, 10 to 20 minutes, transferring pieces to serving platter as they come to temperature. Season chicken with salt to taste, and serve.

Ingredients

Essential Equipment

Instructions

Instructions

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