FOR THE CHICKEN: *Prepare the day before cooking Method: Place the spatchcock into the brine for 2 hours. Remove from the brine and pat dry with paper towel. Place skin side up on a platyuzu chikane or tray and place。
The flavor-packed glaze for our chicken is made from a simple combination of sweet honey and yuzu kosho—a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart,。
1 tablespoon yuzu kosho 2 tablespoons flour 2 tablespoons cornflour Vegetable oil for yuzu chikanfrying Method Cut the chicken thighs into small bite-sized pieces. Place into a bowl with the sake and water. Cover and refrigerate。
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yuzu chikan|Yuzu Chicken & Brown Rice with Carrots & Bok Choy
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