Name: Sakura Chicken with Yuzu Kosho
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 lbs Chicken Breast, skin-on; 8 pieces Salted Sakura Blossoms; 1 tbsp Green Yuzu Kosho; 2 tbsp Mirin; 1 tbsp Cooking Sake; 1 tsp Light Soy Sauce; 1 tbsp Vegetable Oil; 1 tsp Fresh Ginger, grated

Poultry

Sakura Chicken with Yuzu Kosho

Indulge in a refined Japanese fusion dish featuring tender chicken glazed in a vibrant yuzu kosho sauce and garnished with delicate salted sakura blossoms. It's a harmonious blend of spicy, salty, and floral notes that is as visually stunning as it is delicious.

Prep

15m

Cook

20m

Serves

Calories

295kcal

Qty	Ingredient
1.5 lbs 680 g	Chicken Breast, skin-on
8 pieces 8 pieces	Salted Sakura Blossoms
1 tbsp 15 g	Green Yuzu Kosho
2 tbsp 30 ml	Mirin
1 tbsp 15 ml	Cooking Sake
1 tsp 5 ml	Light Soy Sauce
1 tbsp 15 ml	Vegetable Oil
1 tsp 5 g	Fresh Ginger, grated

2 Method

Step 1. Place the salted sakura blossoms in a bowl of cold water and soak for 10 minutes to remove excess salt. Gently pat dry with a paper towel and set aside.

Step 2. Pat the chicken breasts dry and season lightly with black pepper (the yuzu kosho and sakura are already salty). Cut into large bite-sized pieces.

Step 3. In a small bowl, whisk together the yuzu kosho, mirin, sake, soy sauce, and grated ginger until the paste is fully incorporated.

Step 4. Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken skin-side down and sear until the skin is crispy and golden, about 5-6 minutes.

Step 5. Flip the chicken pieces over and cook for another 3-4 minutes until nearly cooked through.

Step 6. Lower the heat to medium and pour the yuzu kosho mixture over the chicken. Toss constantly to coat each piece as the sauce thickens into a glossy glaze.

Step 7. Add the desalted sakura blossoms to the pan in the last 30 seconds of cooking just to warm them through and release their aroma.

Step 8. Transfer to a serving platter and garnish with additional fresh herbs or citrus zest if desired.

·
Do not skip desalting the sakura blossoms, as they are preserved in a heavy amount of salt which can overpower the dish.
·
If you cannot find skin-on chicken breast, chicken thighs work beautifully and remain very juicy.
·
Yuzu kosho loses its bright citrus fragrance if cooked over high heat for too long; always add the sauce toward the end of the cooking process.
·
For a prettier presentation, save a few blossoms to place on top of the chicken after plating.

? FAQ

What is Yuzu Kosho?

Yuzu kosho is a Japanese pasty condiment made from fresh chilis (usually green or red), fermented with salt and the zest and juice of the yuzu citrus fruit.

Where can I buy salted sakura blossoms?

They are typically available at Japanese grocery stores or online specialty retailers, especially during the spring season.

Can I substitute the sake?

Yes, you can substitute sake with dry sherry or a splash of white wine, though the flavor profile will shift slightly.

Is this dish very spicy?

It has a medium kick. Yuzu kosho is spicy, but the mirin adds sweetness to balance the heat.