Yuzu is easily one of my favorite flavors in Japanese cuisine. Its citrus-y profile adds a bright, fresh flavor to fish, salads, and meat, giving complexity and balance where its needed the most. For those that are unfamiliar with yuzu, it’s a fruit found in Eastern Asia that most closely resembles a lemon but is described as having flavors of lemon, grapefruit, and orange. I first came across yuzu while I was working in a sushi restaurant in Los Angeles, and I loved how it paired so well with yellowtail sashimi. Since then, I’ve enjoyed yuzu in salads, mixed in drinks, and more – which led me to creating the marinade for this chicken recipe.
“During the Nara Period (year 710), Japanese farmers grew yuzu fruits for three purposes: culinary, hot bathing, and medicinal.”
– Yuzu Passion
Yuzu Garlic Chicken
Ingredients
- 1/2 lb Jidori Chicken Breast
- 1/4 cup Green Onion (sliced)
- 4 cloves Garlic (chopped)
- 1/2 tsp White Pepper
- 1/2 tsp Black Pepper
- 1/2 tsp Diamond Crystal Kosher Salt
- 1 tbsp Yuzu Extract
- 2 tbsp Rice Vinegar
- 1 tbsp Mirin
- 1 tbsp Honey
- 1 tbsp Vegetable Oil
- 1 tbsp Panko Crumbs (plus more for topping)
Instructions
- Rinse and pat dry chicken breast. Then, slice into bite-sized pieces and add to a mixing bowl.
- Slice green onion and chop garlic into small pieces. Add to the bowl with the chicken.
- Sprinkle in white pepper, black pepper, and kosher salt to the bowl with the chicken. Then, add rice vinegar, yuzu extract, mirin, and honey to the bowl. Gently stir everything to combine, until chicken is well coated.
- Cover bowl and let marinate up to an hour or overnight.
- Heat a pan or wok over medium high heat and add vegetable oil. Add chicken and stir fry until edges of chicken are golden brown.
- While chicken is cooking, stir in 1 tbsp panko crumbs.
- Remove chicken from heat, and let rest for 2 minutes before serving with a sprinkle of panko crumbs over top.
Watch my video on how to make this recipe by clicking here.
