Allium Fried Chicken Thigh Recipe

Preparation and Cooking

1. 1

   Marinate the Chicken

   In a bowl, combine the chicken thighs with shio koji. Marinate for at least 2 hours or overnight in the refrigerator.

2. 2

   Prepare the Smoked Shallot Gravy

   In a pan, sauté the smoked shallots until caramelized. Add the chicken broth and simmer for 15 minutes. Season with salt and pepper to taste.

3. 3

   Dredge the Chicken

   In a shallow dish, mix the flour, salt, and black pepper. Remove the chicken from the marinade, allowing excess to drip off, then dredge each piece in the flour mixture.

4. 4

   Fry the Chicken

   Heat the vegetable oil in a deep skillet over medium-high heat. Fry the chicken thighs in batches until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.

5. 5

   Fry the Eggs

   In the same skillet, crack the eggs and fry until the whites are set and the yolks are still runny, about 3 minutes.

6. 6

   Plate and Serve

   On a plate, place the fried chicken thigh, top with smoked shallot gravy, add a fried egg, and sprinkle with crispy shallots.