Yuzu Shiso Chicken Nanban is a delightful fusion of flavors, originating from Kyushu, Japan. This dish marries the tangy and citrusy notes of yuzu with the aromatic freshness of shiso leaves, creating a unique and refreshing taste profile. The chicken is tender and juicy, coated in a light batter, and then deep-fried to perfection. It’s traditionally served with a tangy nanban sauce, which is a sweet and sour concoction that complements the chicken beautifully. The addition of shiso leaves gives it a refreshing herbal twist, making it an irresistible dish. People love Yuzu Shiso Chicken Nanban for its perfect balance of flavors and textures, and its ability to bring a taste of Japanese culture to the dining table.
Yuzu Shiso Chicken Nanban
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Yuzu Juice – 2 Tbsp
- Shiso Leaves – 10 Piece
- Soy Sauce – 4 Tbsp
- Vinegar – 3 Tbsp
- Sugar – 2 Tbsp
- Cornstarch – 0.5 Cups
- Egg – 1 Piece
- Oil – 500 Ml
- Ginger – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
3 Grams
Saturated Fat
100 Mg
Cholesterol
600 Mg
Sodium
24 Grams
Carbohydrates
25 Grams
Protein
10 Mg
Vitamin C
Directions
Step 1
Cut the chicken into bite-sized pieces and marinate in yuzu juice, soy sauce, and grated ginger for 20 minutes.
Step 2
Mix cornstarch and a beaten egg to form a batter.
Step 3
Coat the marinated chicken pieces in the batter evenly.
Step 4
Heat oil in a deep pan over medium-high heat. Once hot, deep-fry the chicken pieces until golden brown and cooked through.
Step 5
In a separate bowl, combine soy sauce, vinegar, and sugar to make the nanban sauce. Stir until the sugar dissolves.
Step 6
Toss the fried chicken in the nanban sauce to coat each piece thoroughly.
Step 7
Serve the chicken garnished with shiso leaves for a fresh herbal accent.
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