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Peppery and Refreshing - Yuzu Pepper’s (Yuzu Kosho) Japanese Fried Salt Chicken (Shio-karaage) - Recipe Video

A simple and easy to understand recipe video shows how to make Peppery and Refreshing - Yuzu Pepper’s (Yuzu Kosho) Japanese Fried Salt Chicken (Shio-karaage).
When it comes to finger food that goes well with beer, it's Japanese fried chicken (karaage)! How about salt karaage (shio-karaage) with a fresh aroma of yuzu pepper paste (yuzu kosho), which is perfect for the coming season? The peppery taste goes well with beer, so please enjoy the freshly fried karaage!
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Cook time

20 minutes

Ingredients
2 servings

  • Chicken thigh
    200 g
  • Seasoning
  • Yuzu pepper paste (Yuzu kosho)
    1 tsp
  • Grated garlic
    1 tsp
  • Grated ginger
    1 tsp
  • Chicken soup stock (powder, cube, liquid)
    1 tsp
  • Sake
    2 tbsp
  • Cake flour (Pastry flour)
    1 tbsp
  • Starch
    30 g
  • Frying oil
    as needed

How to make

  1. Prepare. Trim the excess fat and tendon from the chicken thigh.
  2. 1. Cut chicken thigh into bite-sized pieces.
  3. 2. Add the seasonings to a bowl, mix, then add Step 1, wrap, and marinate in refrigerator for 30 minutes.
  4. 3. Add cake flour (pastry flour) to Step 2 and rub it well, then sprinkle starch all over.
  5. 4. Deep fry Step 3 in a frying oil warmed to 170°C (340°F) until golden brown and it's ready to serve.

Tips for cooking

If you coat it with starch, it will have a crunchy texture, but it's still fine if you coat it only with either cake flour (pastry flour) or starch. Please add enough frying oil to cover the ingredients. You can use your favorite parts of chicken.

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