Crispy Skin Chicken with Yuzu Koshō is cooked in a very similar way to Nagi's recipe Crazy Crispy No-oil Chicken in her cookbook "Dinner". But I added a Japanese touch to it by using a yuzu-flavoured seasoning.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 2 chicken thigh fillets skin on (150-175g/5.3-6.2oz each, note 1)
- 2 tsp yuzu koshō
- 1 large pinch salt
- 1 pinch pepper
- 130g/4.6oz cabbage cut into 2.5cm x 8cm/1" x 3⅛" long strips
- 30g/1.1oz snow peas , ends removed
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Pat dry the chicken fillets with kitchen paper, removing as much moisture as possible (note 2).
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If the thickness of the fillet is uneven, cut into the thick part of the meat horizontally without cutting all the way through, then open it so that the fillet’s thickness becomes consistent.
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Sprinkle salt and pepper mainly on the skin side of the chicken, then spread yuzu koshō evenly over the flesh side of the chicken.
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Place the chicken, skin side down, in a non-stick frying pan. Cover with a lid. Turn the heat on and cook over medium heat for 8 minutes.
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Remove the cover, turn the fillets over, and cook for 2 minutes.
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Transfer the fillets to a tray or cutting board, skin side up, and rest for a couple of minutes (note 3).
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If there are too many burnt bits in the frying pan, remove them (optional), but don’t wipe the pan clean (you need the flavoured oil).
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Add the cabbage strips and snow peas to the pan and sauté over medium heat for a couple of minutes (note 4).
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Transfer the vegetables onto a serving plate.
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Slice the chicken fillets into strips about 1.5cm/⅝" wide (note 5) and place them on the vegetables.
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Serve immediately.
1. Where I live, it is almost impossible to buy thigh fillets with skin on. So, I buy thigh cutlets and remove the bones.
2. Alternatively, you can place the chicken thigh on a rack, skin side up, and refrigerate without a cover for 6-24 hours.
3. It is important to rest the cooked chicken. If you cut the chicken immediately the juice will come out and the meat will lose its flavour and juiciness.
4. I like the vegetables slightly crunchy, but if you prefer them softer, cook them a little longer.
5. You may find it difficult to cut the fillets because the skin is very crunchy and the flesh beneath is soft. Make an incision on the skin with the tip of a knife, then slice the fillet through from there. This makes it easier to cut the fillet.
6. Nutrition per serving, assuming that the weight of a fillet is 150g/5.3oz.
serving: 260g calories: 369kcal fat: 26g (33%) saturated fat: 7g (35%) trans fat: 0.2g polyunsaturated fat: 5.5g monounsaturated fat: 11g cholesterol: 166mg (55%) sodium: 515mg (22%) carbohydrates: 5.5g (2%) dietary fibre: 2.3g (8%) sugar: 2.9g protein: 30g vitamin D: 0mcg (2%) calcium: 50mg (4%) iron: 1.7mg (9%) potassium: 487mg (10%)