HOW TO MAKE YUZU CHICKEN | Chicken Teriyaki with Yuzu Flavor

yuzu juice

💰Cheaper: lemon juice

Lemon juice provides a similar acidity and brightness.

soy sauce

🥗Healthier: tamari

💰Cheaper: low-sodium soy sauce

Tamari is gluten-free while low-sodium soy sauce reduces sodium content.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a similar sweetness with a different flavor profile.

sesame oil

💰Cheaper: olive oil

Olive oil is a more common cooking oil with a neutral flavor.

Cut chicken thighs into bite-sized pieces, removing the skin if desired.

Season chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper; rub well and let sit for about 5 minutes.

Juice the yuzu citrus, straining to remove seeds, and mix with sake, mirin, soy sauce, and sugar in a small bowl to make the sauce.

Add flour to the chicken and mix well.

Heat 3 tablespoons of vegetable oil in a frying pan until hot.

Add the chicken to the pan and sauté until golden brown on both sides.

Once the chicken is golden brown, turn the heat to low and add the sauce to the pan.

Let the chicken simmer in the sauce for 3 minutes to cook through and reduce the sauce.

Remove from heat and serve on a plate with fresh yuzu slices for squeezing on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens