Kouji Fried Chicken & Renkon Chips with a Nanban Dipping Sauce

Few can resist a lip-smacking and crispy deep-fried chicken, whether it’s as frango à passarinho in Brazil or kara-age in Japan. Here I use shio kouji (fermented rice culture and salt) to marinate the chicken for extra umaminess. Lately, shio kouji has had a comeback as an ingredient in Japan – it adds a rich flavour to dishes, tenderises fish and meat, and is thought to have health benefits. Lotus root, known in Japan as renkon, is not an everyday veggie in the West, but if you have