2x fried chicken at Yusho
Boneless chicken thighs are marinated for two days in buttermilk and kanzuri (a Japanese hot sauce), then breaded in a mixture of tempura flour, rice flour and cornflakes. The chicken is fried twice, giving it an extra crispy exterior but keeping the meat impossibly juicy. A kanzuri dipping sauce of kanzuri paste, crème fraiche and lots of lime accentuates the meat’s flavor. Thank goodness they still serve these during Sunday noodles or there might be temper tantrums.
2853 North Kedzie, (773)904-8558, yusho-chicago.com
Best of Chicago 2013
