Yuzu Karaage (Japanese Citrus-Marinated Fried Chicken)
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
A spoonful of yuzu marmalade goes into the soy marinade, so when you bite through the crust the chicken underneath tastes faintly sweet and of yuzu.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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