Deep Fried Yuzu Pepper Chicken

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Chicken thighs		3
Yuzu pepper		1-2 tbsp
Dashi stock granules		1 tsp
Brown sugar		2 tsp
Soy sauce		1/2 tsp
Sake		1 tbsp
Potato starch		as required
Apple		1/2
Carrot		1/3
Dashi stock		50ml
Soy sauce		1-2 tbsp
Lemon juice		1/2

Method

Prep

10min

Cook

10min

Here are the ingredients.

Remove the skin and bones from the chicken and chop to bitesize pieces. Put in a large bowl with the yuzu pepper, brown sugar, dashi granules and sake.

Add 1/2 tsp soy sauce to colour it. Keep aside for 15-30 minutes.

Dredge the chicken with the potato starch.

Deep fry in hot oil on medium heat for 3-4 minutes before turning over for another 2-3 minutes.

Drain on kitchen paper to remove excess oil.

To make the ponzu sauce:put all the ingredients from apple to lemon juice in a bowl and mix well. The apple and carrot should be grated. Enjoy alongside the chicken.

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