Yuzu Karaage (Japanese Citrus-Marinated Fried Chicken)
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Yuzu karaage marinates boneless chicken thighs with soy sauce, cooking sake, yuzu marmalade, garlic, and ginger, then coats the pieces in potato starch for two stage frying.
Read more
Cut 450 g chicken thighs into even bite size pieces and press the surfaces dry with paper towels. Mix 2 tablespoons soy sauce, 1 tablespoon cooking sake, 1 tablespoon yuzu marmalade, and 1 teaspoon each garlic and ginger. Coat the chicken and marinate for 15 minutes. Lift the pieces from the marinade, shake off excess liquid, and apply 6 tablespoons potato starch in several batches. Cover each surface lightly and remove loose starch before frying. Heat 600 ml cooking oil in a deep pan to 170C. Add the chicken without crowding and fry for about 4 minutes, until the coating is pale golden. Transfer it to a rack and rest for 3 minutes while surface moisture escapes. Raise the oil to 190C and fry the chicken again for 1 to 2 minutes. Check that the thickest piece reaches at least 74C at the center, drain thoroughly, and serve immediately while the coating is crisp.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 450 g boneless chicken thighs into even bite-size pieces, then press them dry with paper towels.
If the surface stays wet, the potato starch can clump and the oil may splatter more during frying.
- 2Season
In a bowl, mix 2 tablespoons soy sauce, 1 tablespoon cooking sake, 1 tablespoon yuzu marmalade, and 1 teaspoon each garlic and ginger. Add the chicken, coat every piece well, and marinate for 15 minutes.
- 3Control
Lift the chicken from the marinade and shake off excess liquid, then coat it with 6 tablespoons potato starch in batches.
Cover every surface lightly, but shake off loose starch so it does not burn or dirty the oil.
- 4Heat
Pour 600 ml cooking oil into a deep pan and heat it to 170°C.
Add the chicken without crowding, keep the heat around medium, and fry for about 4 minutes until the coating turns pale golden.
- 5Heat
Lift the chicken out and rest it on a rack or paper towels for 3 minutes.
Let surface moisture escape before preparing the second fry.
- 6Finish
Raise the oil to 190C and fry the chicken again for 1 to 2 minutes.
Check that the thickest piece reaches at least 74C at the center, drain thoroughly, and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Chicken thighs marinated for 15 minutes with soy sauce, cooking sake, yuzu marmalade, garlic, and ginger
- Finish cue
- Add the chicken without crowding, keep the heat around medium, and fry for about 4 minutes until the coating turns pale golden.
- Avoid this
- Cover every surface lightly, but shake off loose starch so it does not burn or dirty the oil.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
38min, 8 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
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