Chicken

Crispy yuzu fried chicken

Name: Japanese fried chicken recipe
Yield: 4
Ingredients: 800g chicken thigh fillet, cut into rough 5cm-long strips; 1 tsp katakuriko (see notes); 1 small red onion, thinly sliced; 2 long green shallots, thinly sliced; 20.00 ml grapeseed oil; 3cm piece fresh ginger, finely chopped; 2 garlic cloves, finely chopped; 100g brown sugar; 55g caster sugar; 60ml soy sauce; 60ml rice vinegar; 60ml lemon; 150g plain flour; 50g rice flour; 1 tsp chicken stock powder; 1/2 tsp baking powder, sifted; 270ml cold water; 100ml vegetable oil, plus extra, to deep-fry

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by delicious. team

delicious. team

Nov 28, 2024

"This chicken recipe means a lot to me. I couldn’t have figured out this recipe without the expertise of the Chinese chefs I worked with in the past. Many different tests, without a word of English coming back, but their skill on the wok and playing with different ratios to get it just right." - Chase Kojima

This recipe is by Chase Kojima.

800g chicken thigh fillet, cut into rough 5cm-long strips
1 tsp katakuriko (see notes)
1 small red onion, thinly sliced
2 long green shallots, thinly sliced

Yuzu sweet and sour sauce

1 tbs grapeseed oil
3cm piece fresh ginger, finely chopped
2 garlic cloves, finely chopped
100g brown sugar
1/4 cup (55g) caster sugar
1/4 cup (60ml) soy sauce
1/4 cup (60ml) rice vinegar
1/4 cup (60ml) yuzu (see notes)

Batter (see notes)

1 cup (150g) plain flour, sifted
1/4 cup (50g) rice flour, sifted
1 tsp chicken stock powder
1/2 tsp baking powder, sifted
270ml cold water
100ml vegetable oil, plus extra, to deep-fry

Method

1.

To make the sauce, heat oil in a medium saucepan over medium-high heat. Add ginger and garlic and cook, stirring, for 1-2 minutes, until softened and fragrant. Add remaining ingredients except juice and cook, stirring occasionally, until sugar has dissolved. Remove from heat and stir in yuzu juice. Set aside to cool completely.
2.

To make batter, place all dry ingredients in a large bowl and whisk to combine. Whisk in water and oil until combined. (Don’t worry if there are lumps in the batter; they will fry up super crispy.)
3.

To fry chicken, half-fill a large saucepan with oil and heat over medium-high heat until 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). Dip chicken strips into batter, shaking off excess, and deep-fry, in batches, turning occasionally, for 3-4 minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towel. Season to taste. Mix katakuriko and 2 tsp water in a small bowl. Place red onion and sauce in a large wok or frypan and bring to the boil over high heat. Add the fried chicken and the starch mixture and toss until the sauce becomes a glaze and each piece of chicken is evenly coated. Add the shallot and transfer to a large serving platter.
4.

Serve immediately.

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Recipe Notes

Katakuriko is a Japanese potato starch. It’s available from Japanese and Asian grocers. Substitute cornflour or rice flour. Yuzu juice is available from Asian grocers and selected supermarkets. Substitute lime, lemon or grapefruit juice. For best results, make the batter as close to cooking time as you can.