{"product_id":"yuzu-karaage-kit","title":"Yuzu Karaage Kit — Nisshin Fried Chicken Mix + Citrus Pepper Salt","description":"\u003cp\u003e\u003cstrong\u003eThe Yuzu Karaage Kit\u003c\/strong\u003e is a two-piece Japanese-Taiwanese fried chicken set that pairs Nisshin's pepper-salt karaage coating mix with YOU YI CUN's Taiwanese yuzu peel pepper salt from Madou, Tainan. The flour mix builds the crisp, craggy izakaya crust; the yuzu salt finishes it with a bright citrus-peel aroma that cuts the oil — exactly the job yuzu kosho does for Japanese fried food.\u003c\/p\u003e\n\n\u003ch2\u003eWhat's in this bundle?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNisshin Karaageko Fried Chicken Mix, Pepper Salt Flavor — 100 g\u003c\/strong\u003e (Japan). A pre-seasoned wheat-flour coating mix; salt-and-pepper savory, with no separate marinating step.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYOU YI CUN Pomelo Peel Pepper Salt — 72 g\u003c\/strong\u003e (Madou, Tainan, Taiwan). Classic Taiwanese pepper salt (椒鹽) rebuilt with Madou yuzu peel and lime peel. Peppery with a light chili warmth — aromatic, not chili-hot. Labelled \"pomelo peel\" on the bottle; see the FAQ below.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e172 g total, 2 items, both shelf-stable. The coating mix is wheat-based. Chicken is not included.\u003c\/p\u003e\n\n\u003ch2\u003eHow do you make yuzu karaage at home?\u003c\/h2\u003e\n\u003cp\u003eYuzu karaage takes about 25 minutes and one bowl. Double-frying is what keeps the crust crisp after seasoning.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eCut 400 g (14 oz) boneless chicken thigh into 4 cm chunks and pat completely dry.\u003c\/li\u003e\n\u003cli\u003eToss the chunks in Nisshin Karaageko until evenly coated, then rest 5 minutes so the flour hydrates and grips.\u003c\/li\u003e\n\u003cli\u003eHeat neutral oil to 170 °C \/ 340 °F. Fry in two batches for 3 minutes, lift out, rest 2 minutes.\u003c\/li\u003e\n\u003cli\u003eRaise the oil to 190 °C \/ 375 °F and return the chicken for 60–90 seconds, until deep gold.\u003c\/li\u003e\n\u003cli\u003eDrain 1 minute, then shake the yuzu peel pepper salt over the chicken while it is still hot — residual heat releases the citrus oils.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eAir fryer version:\u003c\/strong\u003e coat as above, spritz with oil, cook at 195 °C \/ 380 °F for 12–14 minutes, shaking the basket halfway. Season after cooking, never before.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eIs this Japanese yuzu?\u003c\/h3\u003e\n\u003cp\u003eNot quite, and the difference is worth knowing. The seasoning is made with Madou pomelo (文旦柚) grown in Tainan, Taiwan — a citrus in the same family as Japanese yuzu (\u003cem\u003eCitrus junos\u003c\/em\u003e) and used in exactly the same way, where the fragrant, faintly bitter peel does the work. Taiwanese yuzu peel is rounder and more floral, with less of Japanese yuzu's sharp acidic edge. If you reach for yuzu kosho or yuzu shichimi, this is the Taiwanese counterpart.\u003c\/p\u003e\n\u003ch3\u003eHow spicy is the yuzu pepper salt?\u003c\/h3\u003e\n\u003cp\u003eMild. It leads with pepper and a light chili warmth; the heat sits in the background and the dominant note is citrus peel.\u003c\/p\u003e\n\u003ch3\u003eWhat else can I use the pepper salt on?\u003c\/h3\u003e\n\u003cp\u003eSalt-and-pepper squid, grilled fish, fries, tempura, edamame, roasted potatoes, popcorn, or straight onto steamed rice — anywhere you would reach for shichimi or lemon pepper.\u003c\/p\u003e","brand":"ding-go","offers":[{"title":"Default Title","offer_id":48251689861378,"sku":null,"price":10.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/0023\/4754\/files\/4_9e44c6ca-2510-4c5f-9eb6-c581a0d76b94.jpg?v=1785909710","url":"https:\/\/www.ding-go.com\/products\/yuzu-karaage-kit","provider":"ding-go","version":"1.0","type":"link"}