Makes around 6-8 sandwiches

Time: 45 mins + marinating time

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Yuzu yogurt marinade:

1 cup full fat yogurt

2 Tbsp yuzu juice, or lemon juice

1 Tbsp hot sauce, such as Frank’s or Crystal

2 garlic cloves, grated

1 inch ginger, grated

1 Tbsp crushed black pepper

4 boneless skinless chicken breast, sliced into cutlets about ½ inch thick

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Instructions:

1. In a bowl, combine yogurt, yuzu juice, hot sauce, garlic, ginger and black pepper. Whisk together.

2. Place chicken cutlets into yogurt marinade. Marinate for at least 1 hour or overnight.

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Breading:

1 ½ cup all purpose flour

½ cup cornstarch

½ tsp smoked paprika

½ tsp ground mustard

½ tsp garlic powder

½ tsp onion powder

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Instructions:

1. In a bowl, whisk together flour, cornstarch, smoked paprika, ground mustard, garlic powder and onion powder.

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Yuzu Ranch

½ cup kewpie mayo

½ cup full fat yogurt

1 Tbsp yuzu juice, or lemon juice

1 Tbsp thinly sliced chives

1 Tbsp chopped parsley

1 Tbsp chopped dill

1 garlic clove, grated

½ tsp onion powder

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Instructions:

1. In a bowl, combine kewpie mayo, yogurt, yuzu juice, chives, parsley, dill, garlic and powder onions.

2. Mix until combined.

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For assembly

About 1 quart neutral oil, for frying

Marinated chicken cutlets

Breading mixture

Yuzu ranch

Potato buns

Butter, for toasting bun

Thinly sliced raw onion

Dill pickles, sliced

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Instructions:

1. Heat frying oil in a large skillet over medium heat to around 330-350F.

2. Remove chicken from marinade and shake off extra marinade. Coat chicken in breading mixture completely. Pat the breading mixture into the cutlet. Shake off extra breading mixture.

3. Carefully add in breaded chicken cutlet to oil, and fry in batches until golden and crispy, about 3-5 minutes. Repeat with with remainder of chicken cutlets.

4. Toast buns in butter until golden brown.

5. To serve, place a spoonful of yuzu ranch on bottom and top of bread. Place fried chicken cutlet and top with pickles and onions. Enjoy