Tender Deep-Fried Yuzu Pepper Flavored Nanban Chicken Breasts

Tender Deep-Fried Yuzu Pepper Flavored Nanban Chicken Breasts

These are nice and plump nanban-style chicken breasts. The sourness combined with the yuzu pepper really brings out a refreshing and delicious flavor.

Ingredients: 2 servings

Chicken breast
1 (260 g)
Sake, soy sauce, mayonnaise (for seasoning)
about 1 tablespoon each
3 heaping tablespoons
Green pepper
Red pepper
1/2 pepper
☆Japanese dashi stock
250 ml
☆Grain vinegar
5 tablespoons
1 tablespoon
1/2 teaspoon
☆Soy sauce
2 tablespoons
☆Yuzu pepper paste
1/2 teaspoon


1. Remove the skin and excess fat from the chicken breast and cut into chunks.
2. Season with the sake and the soy sauce then let sit for 2-3 minutes. (Meanwhile, you can start to clean up a bit.)
3. Put the mayonnaise in a plastic bag.
4. Drain the chicken from Step 2 and add to the bag. Massage it all together while releasing the air. Let it sit in the refrigerator for 1 hour.
5. Slice the onion and quickly rinse in water. Dry the onion and cut the peppers into thin slices.
6. Add the ☆ ingredients to a bowl and mix well.
7. Soak the vegetables from Step 5 in the mixture.
8. Add the katakuriko to Step 4 and rub it to coat the chicken.
9. Pour oil into a frying pan until 1 cm deep. Deep fry the chicken until golden brown. (I use a small frying pan to fry.)
10. Without draining the oil, plop the chicken into the bowls from Step 7. (A little bit of oil gives the dish its richness.)
11. Roughly mix together. Cover with wrap to form a type of drop-lid and place in the refrigerator.
12. Add your favorite vegetables!

Story Behind this Recipe

This recipe is arranged from a recipe from Orange Pages Mayonnaise Research Seminar's "Plump and Juicy Karaage."