Name: Yuzu Pan Sauce Crispy Chicken with Yuzu Kosho Corn
Ingredients: For the chicken; 2 Skin-on chicken thighs (deboned); ½ tsp Kosher salt; For the yuzu pan sauce; ¼ cup Sake; 2 tbsp Mirin; 2 tbsp Soy sauce; 1 tsp YUZUCO 100% Yuzu juice; 1tbsp Sugar (optional, for added sweetness); ½ tsp YUZUCO Yuzu kosho (optional, for extra heat); For the yuzu kosho corn; 2 Sweet corn on the cob; 2 tbsp Sweetened mayonnaise; 1tsp YUZUCO Yuzu kosho; 1 tsp YUZUCO 100% Yuzu juice; ¼ tsp Sea salt or 1 tbsp salted butter; Togarashi (optional for garnish)

dishes

Yuzu Pan Sauce Crispy Chicken with Yuzu Kosho Corn

Crispy, golden chicken thighs meet a savory, citrusy pan sauce made with sake, soy sauce, mirin, and yuzu juice. Paired with sweet, smoky grilled corn tossed in creamy mayonnaise, zesty yuzu juice, and spicy yuzu kosho, then finished with a sprinkle of togarashi, this bento brings together the perfect balance of rich umami, bright citrus, sweetness, and heat.

By Jaymin Khansmith

see recipe below

Crispy Yuzu Chicken with Yuzu Kosho Corn, grilled zucchini, tomato, on top of rice

Ingredients

For the chicken

2 Skin-on chicken thighs (deboned)
½ tsp Kosher salt

For the yuzu pan sauce

¼ cup Sake
2 tbsp Mirin
2 tbsp Soy sauce
1 tsp YUZUCO 100% Yuzu juice
1tbsp Sugar (optional, for added sweetness)
½ tsp YUZUCO Yuzu kosho (optional, for extra heat)

For the yuzu kosho corn

2 Sweet corn on the cob
2 tbsp Sweetened mayonnaise
1tsp YUZUCO Yuzu kosho
1 tsp YUZUCO 100% Yuzu juice
¼ tsp Sea salt or 1 tbsp salted butter
Togarashi (optional for garnish)

Instructions

Step 1

Yuzu Pan Sauce Crispy Chicken Thighs

Step 2

Season the chicken. Debone the chicken thighs, keeping the skin intact. Season both sides generously with kosher salt and let rest for at least 30 minutes. For best results, refrigerate uncovered for 6–24 hours to help the skin dry out and crisp up.

Step 3

Pat dry. Before cooking, pat the chicken thoroughly with paper towels to remove excess moisture.

Step 4

Start in a cold pan. Place the chicken thighs skin-side down in a cold stainless steel pan. Turn the heat to medium-low and allow the fat to render slowly as the pan heats up.

Step 5

Flip the chicken. Once the skin is golden and crisp and the chicken is approximately 60–70% cooked through, flip the thighs.

Step 6

Finish cooking. Cook for a few more minutes, until the chicken reaches an internal temperature of 165°F (74°C). Transfer to a wire rack to rest, keeping the skin exposed to the air to preserve its crispiness.

Step 7

Make the yuzu pan sauce. Carefully deglaze the pan with sake, scraping up the flavorful browned bits. Add mirin, soy sauce, and yuzu juice. Simmer briefly until the flavors come together. Add sugar for a sweeter sauce or yuzu kosho for an extra kick.

Step 8

Serve. Spoon the warm yuzu pan sauce over the chicken just before serving, or return the chicken to the pan and coat it lightly with the sauce. For the crispiest skin, keep the sauce underneath or alongside the chicken.

Step 9

Yuzu Kosho Corn

Step 10

Grill the corn. Grill the corn over medium-high heat, turning occasionally, until cooked to your preferred doneness with lightly charred kernels.

Step 11

Remove the kernels. Let the corn cool slightly, then carefully cut the kernels off the cob and transfer them to a mixing bowl.

Step 12

Make the dressing.

Step 13

Add sweetened mayonnaise, yuzu kosho, yuzu juice, and a pinch of salt. Mix until the corn is evenly coated. Adjust the mayonnaise, yuzu juice, and yuzu kosho to taste. Add a finishing touch. Sprinkle togarashi over the corn for extra spice, color, and flavor.

Step 14

Serve. Enjoy alongside your favorite bento or serve as a simple, flavorful side dish.

In this recipe