Importer of Japanese artisanal fine foods and ingredients
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In a bowl, add ponzu sauce, sansho, crushed garlic clove, peeled ginger cut into pieces and spring onion and mix together.
Cut the chicken into pieces, add to the marinade and stir well. Let rest for 2 hours in the refrigerator before frying in a frying pan or a wok.
It can be served hot or cold, alongside kale salad.
This recipe was created by la cantine des cousins.