Description of this recipe:
This Crispy Skin Chicken with Yuzu Koshō is a culinary adventure that brings together the satisfying crunch of perfectly rendered chicken skin and the vibrant, citrusy heat of yuzu koshō, a Japanese condiment made from chili peppers, yuzu zest, and salt. This recipe is a testament to how simple ingredients, when combined thoughtfully, can create a dish that is both exciting and deeply comforting. Paired with lightly sautéed cabbage and crisp snow peas, this dish offers a symphony of textures and flavors that will tantalize your taste buds and leave you craving more.
Why you will love this recipe:
You will love this Crispy Skin Chicken with Yuzu Koshō for its simplicity, speed, and the sheer explosion of flavors it delivers. The contrast between the crispy chicken skin and the tender, juicy meat is irresistible, while the yuzu koshō adds a unique depth and complexity that elevates the dish to another level. The quick sauté of cabbage and snow peas provides a fresh, vibrant counterpoint to the richness of the chicken, creating a balanced and satisfying meal. This recipe is perfect for a weeknight dinner when you’re short on time but don’t want to compromise on flavor. It’s also impressive enough to serve to guests, showcasing your culinary prowess with minimal effort. The recipe is easily adaptable; you can adjust the amount of yuzu koshō to suit your spice preference, or swap out the vegetables based on what’s in season. It’s a versatile and exciting dish that will quickly become a staple in your cooking repertoire. Most importantly, this recipe is proof that you don’t need complicated techniques or exotic ingredients to create a truly memorable meal.
Ingredients:
- 2 chicken thigh fillets, skin on (150-175g/5.3-6.2oz each)
- 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
Preparation:
Step 1: Pat the chicken thigh fillets dry with kitchen paper. Removing as much moisture as possible is crucial for achieving crispy skin. This step is non-negotiable, as excess moisture will steam the chicken instead of allowing it to crisp up properly. Take your time and ensure the skin is as dry as possible.
Step 2: If the thickness of the fillet is uneven, use a sharp knife to carefully cut into the thickest part of the meat horizontally, without cutting all the way through. Open the fillet so that the thickness becomes consistent across the entire piece. This ensures even cooking and prevents some parts from drying out while others remain undercooked.
Step 3: Sprinkle salt and pepper mainly on the skin side of the chicken, then spread yuzu koshō evenly over the flesh side. Be generous with the seasoning on the skin, as this will enhance its flavor and help it crisp up. The yuzu koshō should be spread evenly to ensure a consistent level of spice throughout the meat.
Step 4: Place the chicken, skin side down, in a non-stick frying pan. Cover with a lid. Turn the heat on to medium and cook for 8 minutes. The lid helps to trap heat and render the fat in the skin, leading to a crispy texture. Avoid lifting the lid during this time, as it will release the heat and slow down the cooking process.
Step 5: Remove the cover, turn the fillets over, and cook for 2 minutes. This brief cooking time on the flesh side ensures that the chicken is cooked through without drying out the skin.
Step 6: Transfer the fillets to a tray or cutting board, skin side up, and let them rest for a couple of minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
Step 7: While the chicken is resting, assess the frying pan. If there are too many burnt bits in the pan, carefully remove them (this is optional). However, do not wipe the pan clean, as the flavored oil left behind will be used to sauté the vegetables.
Step 8: Add the cabbage strips and snow peas to the pan and sauté over medium heat for a couple of minutes. Sauté until the vegetables are tender-crisp, retaining a slight bite. Overcooking them will result in a mushy texture.
Step 9: Transfer the vegetables onto a serving plate.
Step 10: Slice the chicken fillets into strips about 1.5cm/⅝” wide and place them on the vegetables.
Step 11: Serve immediately.
COOKING Rating:
Easy
Serving Suggestions:
This Crispy Skin Chicken with Yuzu Koshō is delicious served on its own with the sautéed cabbage and snow peas. For a more substantial meal, consider serving it with a side of steamed rice or quinoa. You can also add a drizzle of sesame oil or a sprinkle of toasted sesame seeds for extra flavor and visual appeal. If you’re looking to add more vegetables, consider serving it with a side salad or a small bowl of miso soup. The vibrant flavors of the dish also pair well with a crisp, dry white wine or a light, refreshing beer.
Tips:
- For extra crispy skin, you can place a weight on top of the chicken while it’s cooking skin-side down. This will help to press the skin against the pan and ensure even browning.
- Don’t overcrowd the pan when sautéing the vegetables, as this will lower the temperature and cause them to steam instead of sauté. Work in batches if necessary.
- If you don’t have yuzu koshō, you can substitute it with a mixture of grated yuzu zest, chili flakes, and salt.
- To prevent the chicken from sticking to the pan, make sure the pan is properly preheated before adding the chicken.
- If you find that the skin is browning too quickly, you can lower the heat slightly.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Nutritional Information: (per serving, approximate)
Calories: 350 kcal
Protein: 35g
Sodium: 600mg (depending on the amount of salt and yuzu koshō used)
Conclusion:
This Crispy Skin Chicken with Yuzu Koshō is a delightful dish that is both easy to prepare and bursting with flavor. The crispy chicken skin, the tender meat, and the vibrant yuzu koshō create a culinary experience that is sure to impress. The simple sauté of cabbage and snow peas provides a fresh and healthy counterpoint to the richness of the chicken. This recipe is a perfect example of how simple ingredients and techniques can come together to create a truly memorable meal. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve to guests, this Crispy Skin Chicken with Yuzu Koshō is sure to become a new favorite. So, gather your ingredients, fire up your stove, and get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more. Enjoy!
5 Questions and Answers about this recipe:
Q1: Can I use chicken breasts instead of chicken thighs?
A: While you can use chicken breasts, I highly recommend using chicken thighs for this recipe. Chicken thighs have a higher fat content, which results in a more tender and flavorful final product. The extra fat also helps the skin to crisp up beautifully. If you do choose to use chicken breasts, be sure to adjust the cooking time accordingly to prevent them from drying out. You may also want to consider pounding them to an even thickness to ensure even cooking.
Q2: I can’t find yuzu koshō. Is there a substitute I can use?
A: Yes, if you can’t find yuzu koshō, you can substitute it with a mixture of grated yuzu zest, chili flakes, and salt. Start with about 1 teaspoon of yuzu zest, a pinch of chili flakes (or more, depending on your spice preference), and a pinch of salt. Mix everything together and adjust the amounts to taste. While this won’t perfectly replicate the unique flavor of yuzu koshō, it will provide a similar citrusy and spicy kick. You can also try using a small amount of lime zest and a pinch of red pepper flakes as an alternative.
Q3: Can I use other vegetables in this recipe?
A: Absolutely! Feel free to experiment with other vegetables based on what’s in season or what you have on hand. Some great alternatives to cabbage and snow peas include broccoli florets, asparagus spears, bell pepper strips, or even sliced mushrooms. Just be sure to adjust the cooking time accordingly to ensure that the vegetables are cooked to your liking. You can also add a handful of spinach or kale during the last minute of cooking for a boost of nutrients.
Q4: Can I prepare this dish in advance?
A: While the chicken is best served immediately after cooking to ensure the skin stays crispy, you can prepare some of the components in advance. You can cut the cabbage and snow peas ahead of time and store them in the refrigerator until you’re ready to cook. You can also season the chicken with salt, pepper, and yuzu koshō up to a few hours in advance and store it in the refrigerator. However, I recommend cooking the chicken and vegetables just before serving for the best results.
Q5: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free, as none of the ingredients contain gluten. However, it’s always a good idea to double-check the labels of your ingredients to ensure that they are certified gluten-free, especially if you have a severe gluten allergy or intolerance.
