Ingredients
Serves 2-3Main Ingredients:
2 lbs chicken thighs- 1 tbsp Yuzu Kosho
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp Yuzu Juice
- 1 tsp dashi powder
For Seasoning and Coating:
salt - sugar
- yuzu juice powder
- all-purpose flour
- corn starch
- vegetable oil for frying
Instructions
1
Debone your chicken thigh and cut into equal sized pieces.
2
Add in your yuzu kosho, yuzu juice, sake, mirin, and dashi powder to the chicken.
3
Mix and marinade for at least 1 hour and up to overnight.
4
Coat the chicken in a layer of flour first followed by the cornstarch.
5
In a large frying pan, heat up vegetable oil to 350–375°F.
6
Fry chicken in small batches for 5–7 mins or until crispy and golden brown.
7
Dry on wire rack.
8
While chicken is still hot, dust with salt, sugar, and yuzu powder. Adjust seasoning to your liking.
9
Serve with side of yuzu ranch.
