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Bocconcini di pollo allo Yuzu e pepe

Bocconcini di pollo allo Yuzu e pepe

  • Recipe parson20160119 26781 hqf99x Dosi per 4 persone
Valutato da 32 persone
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Clicca per valutare la ricetta:
Date un tocco speziato al pollo seguendo questa ricetta per i bocconcini di pollo allo yuzu e pepe. In pochi passi, unendo la pasta di yuzu e pepe dell'Asia (un condimento originario del Kyushu) ad aglio, salsa di soia, mirin e sake da cucina, si ottiene una marinata che darà un sapore speciale al pollo. Da servire con del riso e broccoli saltati in padella con sesamo e salsa di soia, oppure in un bento.


• 400g sovracosce di pollo disossate
• 2 cucch. pasta di yuzu kosho
• 2 cucch.ino pasta d'aglio
• 1 cucch. salsa di soia
• 1 cucch. mirin
• 1 cucch. sake da cucina
• 1/2 cucch. olio vegetale


  1. Begin by cutting your chicken thighs into small chunks, remembering to keep the skin on. If you are putting on the bbq keep the thighs as they are.

  2. Mix the yuzu pepper, garlic paste, soy sauce, mirin and cooking sake together in a bowl. Add the chicken and evenly cover with the mixture, set aside for up to one hour to marinate if you have time.

  3. Once done, grab a frying pan and cook the chicken thigh skin side down on medium heat until it starts to turn brown, cover with a lid for a few minutes towards the end.

  4. Once the chicken skin has turned golden, turn the chicken bites over and let the other side cook for a few minutes.

  5. Pretty easy wasn’t it, all you need now is to serve it with cooked rice and veg of your choice. You can also add it to your bento lunchbox to eat at school or work.

Consigli e maggiori informazioni

• The juices from the chicken and yuzu pepper mixture will have infused with the oil in your pan to create a rich, zesty sauce, so why waste it? Try pouring a little over your rice for a bit of extra flavour.

Ingredients20160119 26781 1qjvetq