Crispy Skin Chicken with Yuzu Koshō

By RecipeTin Japan · 30 min

Ingredients

Instructions

1. Pat the chicken fillets dry with kitchen paper, removing as much moisture as possible.
2. If a fillet is uneven in thickness, cut horizontally into its thick part without cutting all the way through, then open it out so it is an even thickness.
3. Season the skin side with salt and pepper, then spread the yuzu kosho evenly over the flesh side.
4. Place the fillets skin side down in a non-stick frying pan, cover, and cook over medium heat for 8 minutes.
5. Remove the lid, flip the fillets and cook for 2 minutes more.
6. Move the fillets to a tray or board, skin side up, and rest for a couple of minutes.
7. While the chicken rests, remove any burnt bits from the pan if you wish, but do not wipe it clean. Add the cabbage and snow peas and sauté over medium heat for a couple of minutes, then transfer to a serving plate.
8. Slice the chicken into strips about 1.5 cm wide and arrange them on the vegetables. Serve immediately.

Summarized from RecipeTin Japan's video. Watch it for the details.

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