Fast or Fancy

Shio Koji Chicken

Prep: 3h

Cook: 20m

Servings: 6

Shio koji is simply koji fermented with salt. (See note.) Here, it’s used as a marinade to create a deep, satisfying, umami-enhanced flavor.This is in the “Fancy” category primarily because of the ingredients and time, but this recipe is almost entirely hands-off, with only about 5 minutes of actual work.

—Ingredients—

Fancy

  • 2 1/2 lbs. boneless, skin-on chicken thighs (~6-8 thighs)
  • 2/3c shio koji (200g package)
  • 2 tsp soy sauce

—Method—

FANCY Method
  1. Combine shio koji and soy sauce.
  2. Cover and marinate in the fridge for up to 4 hours.
  3. Use your hands to brush off the marinade, and place on a baking sheet lined with parchment paper.
  4. Bake at 350 until nearly done. (~160f) This will vary depending on the size of the thighs, but should be about 20m.
  5. Broil until the skin browns and starts to char, about 3-4m. This can happen quickly, so watch carefully.
  6. Slice into pieces and serve.
Fancy Method
  1. Instruction 1
  2. Instruction 2
  3. Instruction 3

—Notes—

  • Koji, a rice mold, is the base of many Japanese fermented products, such as miso and soy sauce.
  • The trickiest part of this recipe is finding the shio koji, which depending on where you live may be difficult. Ideally, there is no alcohol or preservatives in the ingredients, but this may be impossible if you have to order online.

—Serving Ideas—

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