Yuzu Kosho Fried Chicken
Crispy, juicy, tender Japanese fried chicken packed with bold citrus and pepper flavours from the yuzu kosho.
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
No Thermometer? No Problem!
You can still make this recipe without a thermometer—it just takes a bit of practice. Here are some tips:
- 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.