dishes

Yuzu Dusted Karaage

Crispy Japanese fried chicken infused with yuzu kosho and finished with a dusting of citrusy yuzu powder. Don’t forget the yuzu ranch!

see recipe below - go to Campanelle Pasta Salad recipe
Yuzu-dusted karaage pieces served in a metal bowl on leafy greens with a small bowl of creamy yuzu ranch dipping sauce

Ingredients

Serves 2-3
  • Main 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

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

In this recipe

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