What the heck is Shio Koji, you may be wondering?
Thinks of it as the wonder miracle sauce that makes everything tastes fantastic.
Yes, it really really is magic.
You cannot go wrong with this recipe.
This is the simple set and the most delicious recipient I have.
I always say the simplest thing is the most difficult to master. But, this recipe is the exception to that rule.
It’s as easy as ABC.
The hardest part for most of you is to get Shikoku, the Japanese magic sauce.
What is Shio Koj?
My guess is most of you never heard of Shio Koji. I didn’t know until several years ago.
Shio Koji is a fermented rice malt. It looks like rice porridge and can be used to marinate and make sauces.
More about Shiko Koji in here.
The essential part of cooking is to keep the lower temperature. The slower you cook, the more moisture your chicken will have. The more juice, the more taste.
The rubbery texture is the result of overcooked chicken losing all the juice and the flavor.
Chicken thigh or breast
1. Cut chicken into bite-size squares.
2. Pierce chicken onto the bamboo sticks.
3. Preheat the oven to 275F.
4. Place chicken sticks on the sheet pan.
5. Pour some Shio Koji over thicken.
6. Heat chicken for 15 to 20 minutes until inside is cooked.
7. Take it out from the oven, squeeze lemon juice before serving.