This Yuzu Kosho Fried Chicken is the best. That’s it. That’s the intro. Crispy, tender, and super addictive. The zesty, peppery punch of yuzu kosho takes the classic Japanese fried chicken (karaage) to a whole new level.
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I’m super excited about this recipe. I tested multiple different marinades to make sure the yuzu kosho really stood out. Originally, I included garlic and ginger like in traditional Japanese fried chicken, but I found they overpowered the yuzu kosho’s unique flavour.
Same for the coating – I experimented with different flour ratios and settled on a 1:1 mix of plain flour and corn flour. Plain flour provides structure and flavour, while corn flour makes the coating nice and crispy.
What is Yuzu Kosho?
Yuzu Kosho is a fermented paste made from yuzu peel (see FAQ for yuzu description), chilli peppers and salt. While any citrus can be used, yuzu is the most common. It has a spicy, peppery kick from the chili and a bright, citrusy punch from the yuzu.
Frequently Asked Questions
Yuzu is a citrus commonly associated with Japan but originated from the highlands of China. It’s a fragrant citrus with floral notes and can be used in a variety of dishes.
There’s no exact substitute, but since yuzu kosho is a mix of fermented yuzu peel, chili peppers, and salt, you can experiment with those ingredients to create a similar flavor profile.
You can find it on Amazon (this is the one I use) or at speciality online Japanese stores like Japan Centre or WASO.
Store leftovers in an airtight container with a piece of kitchen paper. It will keep in the fridge for up to three days.
3 Tips for Making Yuzu Kosho Fried Chicken.
- Marinate for longer. The longer the chicken sits in the marinade, the more flavourful it will be.
- Pour leftover marinade into the flour. This will result in a slightly thicker coating which makes the chicken extra crispy and delicious.
- Use skin on chicken thighs. The skin will add an extra layer of crispiness to the chicken.
Yuzu Kosho Fried Chicken
Equipment
- 1 Thermometer (useful, but not essential)
- 1 wire rack (optional)
- 1 Deep Cooking Pot
Ingredients
Ingredients
- 2 boneless, large, skin on chicken thighs (approximately 350 grams)
Marinade
- 1 tsp mirin
- 1 tsp soy sauce
- 2 tsp cooking sake
- 2 tsp yuzu kosho
- 1/2 tsp salt
- 1/2 tsp lemon juice
Coating
- 3 tbsp corn flour
- 3 tbsp plain flour
Frying
- Neutral Oil (enough to just cover the chicken)
Instructions
- Cut the chicken thighs into bite-sized pieces.
- In a bowl, combine all the marinade ingredients. Add the chicken thighs and let them marinate for at least 30 minutes.
- In a separate bowl, mix the coating ingredients. Add the marinated chicken thighs along with any excess marinade, ensuring all the chicken pieces are well coated in flour.
- Fill a pot with enough neutral oil to mostly submerge the chicken. Heat the oil to 160-170°C (320-338°F). A thermometer is useful for this step (see notes if you don’t have one).
- Once the oil reaches the correct temperature, gently drop in the chicken. Avoid overcrowding the pan, as this will lower the oil temperature.
- Fry the chicken for 1.5-2 minutes per side, flipping once. The internal temperature should reach 70-75°C (158-167°F).
- Transfer the cooked chicken to a wire rack and continue frying the remaining pieces.
- Serve and enjoy on its own or with cabbage and rice!
Notes
- To check if the oil is ready, drop in a small piece of batter or chicken. If it starts bubbling vigorously, it’s hot enough.
- To test if the chicken is cooked through, press it gently—it should feel firm. Look for steam rising from the inside.
- Check the juices: If they run clear, the chicken is done. If they’re pink or red, cook a little longer.
Want More Japanese Recipes?
These are my latest recipes! For more, check out my recipes page.
- Natto Jiru (Natto Miso Soup)
- Japanese Soufflé Pancakes (No Mixer!)
- Classic Oyakodon (Japanese Chicken and Egg Rice Bowl)
- Kimchi Oyakodon (Kimchi, Chicken and Egg Rice Bowl)
If you try this recipe, let me know in the comments section or through the contact page. I’d love to hear what you think!
