Juicy Kara-age Chicken with Yuzu Pepper and Shio-koji

1. 1

   Cut the chicken into bite-sized pieces and marinate (with ingredients listed with a ) for 1 to 2 hours.

2. 2

   Turn while marinating.

3. 3

   Coat with katakuriko.

4. 4

   Heat oil for deep frying up to 170 (a little lower than normal deep frying temperature).

5. 5

   I usually use a little less oil then required to cover the chicken completely.

6. 6

   While frying, try to turn over your chicken pieces.

7. 7

   Be careful not to let them overcook.

8. 8

   They're ready when perfectly crisp and beautifully golden brown.

9. 9

   Dip in yuzu pepper paste if you'd like.

* Per serving · 4 servings · Values may vary.

No additional tips available.