My Yuzu Pepper Chicken is the perfect quick dinner when you want something bold, fresh, and full of flavor! I crafted this recipe with tender pan-seared chicken cubes served alongside my homemade yuzu pepper sauce—zesty, savory, and unlike anything you’ve ever tasted! It’s ready in just 15 minutes and brings restaurant-quality flavor straight to your kitchen, so let’s get cooking and make something amazing tonight!
Why I Love This Recipe
What I love about my Yuzu Pepper Chicken is how it delivers bold, Japanese-style flavor in just minutes! I pan sear juicy, bite-sized chicken thighs with a simple salt and pepper seasoning—just like in my Soy Garlic Chicken—then serve them with my zesty homemade Yuzu Pepper Sauce, packed with citrus and heat to bring out the best in the chicken. It’s my go-to when I want something quick, easy, and full of flavor for dinner!
Unlike my milder Yuzu Butter Sauce or citrus-forward Yuzu Garlic Sauce, this version of my yuzu sauce is bold and spicy perfect for pairing with seared chicken! The dish pairs perfectly with a bowl of Miso Soup and steamed rice—and if you’re craving something quick and restaurant-worthy, this is the one to make tonight!
Ingredients
Ingredients
- 1 lbs Chicken – I recommend using boneless chicken thigh as it tends to be juicy and more tender than chicken breast, but you can use chicken breast if preferred. Cubed into bite size pieces.
- 1/4 tsp Salt – sea salt preferred to lightly season the chicken.
- 1/4 tsp Black Pepper – ground, used for chicken seasoning.
- 1/2 Stalk Green Onion – finely chopped green onion scallions used as a topping.
- 1 tbsp Yuzu – concentrated juices from Yuzu fruit in a bottle found at Asian grocery stores.
- 1/4 tsp Yuzu Kosho – yuzu chili paste is a mix of yuzu and chili pepper in a paste form, available in bottles or a tube. It adds flavor and spiciness to the sauce.
- 1/8 tsp White Pepper – ground White Pepper in a bottle.
🍗 Chicken Note
You can also use Chicken Breast instead of chicken thigh if preferred.
Essential Kitchen Equipment
- Wok or Deep Large Skillet
Directions
☑ Before Getting Started
Before getting started, ensure you have a Large Deep Skillet or Wok on hand to provide ample space for cooking the chicken.
Step 1 Prepare the sauce by combining yuzu, yuzu kosho, and white pepper in a bowl.
Step 2 Next, cut the chicken thigh into bite-sized cubes and generously season with salt and black pepper.
Step 3 Heat cooking oil in a large skillet over high heat. Add the seasoned chicken cubes and cook for 4-8 minutes until the chicken golden brown on the outside.
Step 4 Transfer the cubed chicken to a serving plate, top with chopped green onions and serve with the yuzu pepper dipping sauce.
Recipe Variations
If you’re a garlic lover, try using my Yuzu Garlic Sauce instead to create my Yuzu Grilled Chicken—a savory twist that blends the citrusy brightness of yuzu with rich garlic flavor, perfect for grilled meats. You can also use it with pan-seared salmon for my Yuzu Seared Salmon, which highlights the same balanced sauce with just a touch of heat and plenty of garlic to round out the bold, zesty profile. Both dishes offer a simple way to switch things up while keeping that signature yuzu kick.
Pairing Recommendations
I recommend serving this dish with a crisp green salad tossed in my Japanese Ginger Dressing or Wafu Dressing for a refreshing contrast. Add a side of Japanese Style Cucumber Salad to cool down the heat. Pair it with a warm bowl of Miso Soup or Japanese Chicken Soup and freshly steamed rice for the ultimate full course meal!
Frequently Asked Questions
What does yuzu kosho taste like?
Yuzu kosho is a fermented paste made with yuzu peel, chili peppers, and salt. It’s citrusy, spicy, and salty with a strong kick. The best way I can describe it is a mix between lemon and grapefruit juice, mixed with salt and peppers.
How spicy is this dish?
The spice level is moderate. You can adjust the amount of yuzu kosho to make it milder or hotter to suit your taste.
Can I make the yuzu pepper sauce ahead of time?
Yes, the sauce can be made ahead and stored in the fridge for up to a week. Just give it a quick stir before serving.
Storage Tips
Store leftovers in an airtight container in the fridge, where they will keep for 5-7 days.
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Watch How To Make It
Yuzu Pepper Chicken
Ingredients
Chicken
- 1 lbs Chicken Thigh 2 pieces, cubed, boneless, skinless
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- ½ Stalk Green Onions chopped
Sauce
- 1 tbsp Yuzu
- ¼ tsp Yuzu Kosho
- ⅛ tsp White Pepper
Instructions
- Gather all the ingredients.
- Prepare the sauce by combining yuzu, yuzu kosho, and white pepper in a bowl.
- Cut the chicken thighs into bite-sized cubes and season generously with salt and black pepper.
- Heat cooking oil in a large skillet over high heat. Add the seasoned chicken and cook for 4-8 minutes until golden brown on the outside.
- Transfer the chicken to a serving plate, top with chopped green onions, and serve with the yuzu pepper dipping sauce.
Nutrition
*Values Based Per Serving
