Skip to main content
Donate

Weekend Recipe: Koji Fried Chicken

February 17, 2017
Support Provided By
Koji Fried Chicken
Photo: Courtesy of Cook's Science

This recipe from Tim Chin at Cook's Science yields juicy, crunchy, golden-brown chicken that is sure to be a favorite.

I think fried chicken is something that few people dislike (and if you hate it, I don’t want to know you anyway). Even when it’s bad, it’s still pretty good. Out in Cleveland, koji master Jeremy Umansky is working on a game-changing koji-cultured fried chicken that uses the mold as a crust. I’m not nearly as crazy (or as cool), but I still wanted to take advantage of the amazing tenderizing and flavor-boosting properties of shio koji, a mixture of rice koji, water, and salt. So I marinated a bunch of chicken in the stuff and even incorporated some dried granular rice koji into the coating itself to produce juicy, meaty, deep golden-brown, crunchtastic chicken.

Koji Fried Chicken
Serves 4 to 6

INGREDIENTS

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

INSTRUCTIONS

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.

1. 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. 

2. 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. 

3. 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.  

4. 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.

Want recipes and food news emailed directly to you? Sign up for the Food newsletter here!

Support Provided By
Read More
A black and white photo of an adult dressed as the easter bunny with a giant costumed head, holding a little girl on their left who gives it a kiss on the cheek and, with his right arm, holding a little boy who brings his hands to his eyes as though wiping away tears.

Behold the Bunnies and Bonnets of L.A.'s Past Easter Celebrations

The onset of the spring season heralds the arrival of fragrant flowers in bloom — and all the critters that enjoy them, including the Easter bunny and families who anticipate his arrival with egg hunts, parades and questionable fashion choices.
By Sandi Hemmerlein
A black and white image of an elephant holding a broom with its trunk. A man is seen near the elephant, walking towards the animal.

Lions and Tigers and Cameras! How the Movies Gave Los Angeles a Zoo

The early days of the movies in Los Angeles inadvertently allowed visitors to experience the largest collection of animals in the western United States. When animals weren't appearing in a movie, they were rented out to other film companies, performed for studio visitors, or in the case of filmmaker William Selig's collection — an opportunity to create one of Los Angeles' first zoos.
By D.J. Waldie
A vertical, black and white portrait of a blonde woman wearing a sparkly four-leaf clover costume as she holds her arms out and extends a leg as though in a curtsy.

Irish for a Day: L.A.'s History of 'Going Green' on St. Patrick's Day

Whether it was a parade, dance, tea party, home celebration or just enjoying a good ol' wee dram of whisky, here's a photo essay of how Los Angeles donned its green apparel to celebrate St. Patrick's Day and embrace the luck o' the Irish over the years.
By Sandi Hemmerlein