1) Remove excess fat from chicken and divide each leg into 10 equal parts. Rub in yuzu pepper and salt and leave for about 1 hour.

Put chicken in a pan, cover with 4 tablespoons of the potato starch, and leave for about 5 minutes. Then cover with the remaining starch to absorb any moisture. 2) Squeeze the half of the chicken and cover well with potato starch. Heat the deep-frying oil to around 180°C. Add chicken pieces in batches and deep-fry for about 1 and a half minutes, then take out and leave to cool for about 2 minutes. Meanwhile fry the rest of chiecken in a same way.

3) Once you have fried all of the chicken pieces once, add the first batch back to the pan and deep-fry again for about 2 minutes until it becomes crisp. Repeat with the remaining chicken. Serve fried chicken on a plate and add citrus.

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