Ingredients

• 2 chicken thigh fillets (skin on, around 150-175g/5.3-6.2oz each)
• 2 teaspoons yuzu koshō
• Salt for seasoning
• Pepper for seasoning
• 130g/4.6oz cabbage (cut into wide strips, about 2.5cm x 8cm)
• 30g/1.1oz snow peas (ends removed)

In some regions, finding chicken thigh fillets with the skin on can be a challenge. If that’s the case for you, purchasing thigh cutlets and carefully removing the bones works just as well!

Instructions

Preparing the Chicken

1. Start by patting the chicken fillets dry using kitchen paper; the drier the skin, the crispier it will get.
2. If the thickness of the fillet varies, slice into the thickest part of the meat horizontally without cutting entirely through. Open it up gently to even out the thickness.
3. Season the skin side with salt and pepper. On the flesh side, spread the yuzu koshō evenly.
4. Place the fillets skin-side down in a non-stick frying pan. Cover with a lid, then turn the heat to medium and cook for 8 minutes.
5. After 8 minutes, remove the lid, flip the fillets over, and continue cooking for an additional 2 minutes.
6. Transfer the cooked chicken to a cutting board or tray, skin side up, and let it rest for a couple of minutes. Resting helps retain the juiciness!

Cooking the Vegetables

While your chicken is resting:

1. If there’s any burnt residue in the pan, feel free to remove it, but don’t wipe the pan clean. You need that flavorful oil!
2. Add the cabbage strips and snow peas to the pan. Sauté over medium heat for a couple of minutes until they’re cooked but still slightly crunchy.
3. Transfer the sautéed vegetables to a serving plate.

Serving the Dish

1. Slice the rested chicken fillets into strips roughly 1.5cm/⅝” wide and place them over the vegetables on the serving plate.

As a tip – if the skin is quite crispy, use the tip of your knife to make an incision on the skin before slicing through, making it easier to cut the chicken.

Why You’ll Love This Recipe

This dish features a perfect balance of textures – the crispy skin, juicy chicken, and crunchy vegetables – all harmonized by the unique taste of yuzu koshō. It’s not just a meal; it’s an experience!

Yuzu koshō brings a zesty kick, making this recipe a delightful addition to any weeknight dinner or special occasion. You might just find yourself craving it again and again!