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Yuzu Fried Chicken Recipe


  • 2 Chicken Breast fillet
  • Egg white from 1 egg
  • 1/4 cup Cornflour mixed with 1/4 cup Tapioca Flour
  • Carrot (shredded for garnish)
  • Red Chillies (sliced for garnish)
  • Micro Herbs (for garnish)

For the Marinade:

  • 1/2 tsp of Salt
  • 1 tsp of Caster Sugar
  • Dash of Pepper
  • 1/2 tsp of Sesame Oil
  • 1 tsp of Shaoxing Wine (available at most Asian groceries)

For the Yuzu Sauce:

  • 2 Tbsp of Yuzu Juice (available in a bottle at most Japanese groceries)
  • 1 tsp of finely grated Lemon zest
  • 125 ml of Chicken Stock
  • 40 ml of White Vinegar
  • 1 Tbsp of Sweet Sherry
  • 3 Tbsp of Caster Sugar
  • Slurry (mix 1/2 Tbsp of Cornflour with 2 Tbsp of cold Water)
  • 1/2 Cucumber (cut into chunks)


  • Marinate chicken with salt, caster sugar, pepper, sesame oil and Shaoxing wine. Place in refrigerator for 4-5 hours or overnight.
  • Take both marinated fillets out and let stand till they reach room temperature.
  • Whisk egg whites until frothy. Dip chicken into the egg whites and into the cornflour and tapioca flour mixture.
  • Fry each side for about 3-5 minutes (depending on the thickness and size of the fillets) until golden brown.
  • Drain on wire rack and let them rest while you prepare the yuzu sauce.
  • Combine yuzu juice, lemon zest, chicken stock, white vinegar, sweet sherry and caster sugar into a saucepan and heat over low heat until sugar dissolves.
  • Taste sauce and adjust accordingly (more sugar or yuzu juice to balance the sweetness and sourness).
  • Add in slurry and stir for another 1-2 minutes until the sauce thickens. Add in cucumber chunks and turn heat off. Set sauce aside.
  • Slice chicken into strips and arrange on plate. Pour yuzu sauce over and garnish with shredded carrots, sliced red chillies and micro herbs. Serve immediately.