Side Dishes

Yuzu Chicken Guobaorou

Name: Yuzu Chicken Guobaorou
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 150 g Chicken breast; 5 g Ginger; 50 g Glutinous rice flour; 1 g Salt; 1 g Ground black pepper; as needed Frying oil; 50 g Potato starch; 10 g Cooking oil; 45 g Water; 45 g Vinegar; 10 g Yuzu marmalade (yuja-cheong); 10 g Honey; a splash Soy sauce; 5 g Starch

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Thin slices of chicken breast coated in glutinous rice flour and a starch batter, fried until crisp and tossed in a tangy yuzu-vinegar glaze. Yuzu syrup replaces sugar, and its bright aroma makes up for less sweetness.

📝 Step-by-Step Instructions

Slice the chicken, season with salt and pepper and rub with minced ginger to remove odors.

Coat the chicken in glutinous rice flour.

Mix the starch, oil and water into a batter.

Coat the chicken in the batter and fry in 170°C oil.

Boil the vinegar, yuzu marmalade and honey, season with a splash of soy sauce and thicken with dissolved starch.

Toss the fried chicken in the glaze.

📊 Nutrition Facts (per serving)

376.5Calories (kcal)

45.5 gCarbs

23.9 gProtein

11 gFat

22.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.