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Chicken Karaage with Yuzu Dipping Sauce
You won't be able to resist Chef Maiko's signature Japanese izakaya-style fried chicken. Marinated in a secret recipe then double fried, the result is crispy on the outside and unbelievably juicy and tender on the inside. This version is paired with a tangy yuzu dipping sauce (a customer favorite at Chef Maiko's restaurant) and herby potato salad made with Japanese Kewpie mayo! Squeeze a little lemon juice and sprinkle some furikake on top of the chicken for some added flavor and crunch.
Nutritional facts
Protein
41g
Carbs
77g
Calories
780
Fat
31g
Ingredients
All Purpose Flour, Black Pepper, Chicken Thigh Boneless, Cucumber, Dill, Distilled Vinegar, Egg Yolks, Gf Soysauce Tamari, Italian Parsley, Kewpie Mayonnaise, Kizami Nori, Kosher Salt, Leavening, Lemons, Liquid Eggs, Mustard Flour, Natural Flavors, Non Gmo Corn Starch, Nori Aonoriko, Nutritional Yeast, Red Wine Vinegar, Rice Vinegar, Rice Wine, Sake, Salt, Seaweed Algues, Sesame Seeds, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Soy Sauce, Soybean Oil, Sugar, Tempura Crisp, Water, Wheat Flour, White Rice, Yeast Extract, Yukon Gold Potatoes
Reviews
4.3
Based on 612 reviews
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Ryan Rupe · 08/16/23
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About Maiko Kyogoku
Maiko Kyogoku grew up in New York in a restaurant-owning family, so food and hospitality is no stranger to her. After 15 years honing her experience leading operations for Daniel Boulud, the Bromberg Brothers and the Thompson Hotel group, Kyogoku opened Bessou Restaurant in 2016. The restaurant, whose name in Japanese loosely translates to “home away from home,” is a love letter to her Japanese heritage and the Japanese home cooking of her childhood. Bessou has been critically acclaimed by the New York Times, Zagat and Tasting Table and featured in Best of Lists for New York Magazine Grub Street and Time Out.
Kyogoku is excited to now share some of her Japanese home cooking at home with you.
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