Yuzu Kosho Chicken Karaage is a delicious twist on a classic Japanese dish. Originating from Japan, karaage is typically made by marinating chicken in a mix of soy sauce, ginger, and garlic before being deep-fried to perfection. This version incorporates yuzu kosho, a spicy and citrusy paste made from yuzu peel, chili peppers, and salt, adding a unique, tangy flavor that enhances the chicken’s savory profile. The dish is beloved for its crispy exterior and juicy interior, making it a favorite in izakayas and homes alike. Served with a wedge of lemon, it offers a delightful balance of spice and zest, perfect for those who enjoy bold flavors.
Yuzu Kosho Chicken Karaage
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Soy Sauce – 3 Tbsp
- Ginger – 1 Tsp
- Garlic – 2 Cloves
- Yuzu Kosho – 1 Tbsp
- Cornstarch – 0.5 Cups
- Flour – 0.5 Cups
- Vegetable Oil – 500 Ml
- Lemon – 1 Piece
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
3 Grams
Saturated Fat
80 Mg
Cholesterol
650 Mg
Sodium
25 Grams
Total Carbohydrates
1 Grams
Dietary Fiber
22 Grams
Protein
Directions
Step 1
Cut the chicken into bite-sized pieces and place them in a bowl.
Step 2
In a separate bowl, combine soy sauce, grated ginger, minced garlic, and yuzu kosho. Mix well.
Step 3
Pour the marinade over the chicken and let it marinate for at least 30 minutes in the refrigerator.
Step 4
Combine cornstarch and flour in a shallow dish.
Step 5
Coat each piece of marinated chicken with the mixture.
Step 6
Heat vegetable oil in a deep pan over medium heat until it reaches 170°C (340°F).
Step 7
Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch.
Step 8
Drain on a paper towel-lined plate.
Step 9
Serve hot with lemon wedges on the side for squeezing over the chicken.
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