Youlinji-style Chicken Thigh

• 2 portions Chicken thighs
• 1 dash Salt and pepper
• 1 Cake flour
• 3 tbsp Soy sauce
• 2 tbsp Sugar
• 2 tbsp Rice vinegar
• 1 tbsp Sesame seed oil
• 2 tsp Sesame seeds
• 1/4 tsp The juice from grated ginger
• 1/2 Japanese leek (white part, julienned)
• 1 tbsp Ketchup (for children)

1. Remove the sinew and yellow fat from the chicken thighs, and make small cuts into the thick parts.
2. Season with salt and pepper, and coat with the cake flour.
3. Heat 2 tablespoons of oil in a frying pan, and start frying the chicken skin side down.
4. Flip over once they turn golden brown and crispy, and fry the other side too.
5. Cover the frying pan with a lid and steam-fry to cook thoroughly.
6. Combine the sauce ingredients while the chicken thighs are cooking.
7. Cut the chicken thighs into bite-sized pieces, transfer to a serving plate.
8. Pour the sauce on top and garnish with the julienned white section of Japanese leek to taste.
9. It's also delicious if you marinate the piping hot chicken thighs in the sauce.
10. You can add 1 tablespoon of ketchup to the sauce for children.

chicken, salt, flour, soy sauce, sugar, vinegar, oil, sesame seeds, ginger, japanese, ketchup

Taken from cookpad.com/us/recipes/154127-youlinji-style-chicken-thigh (may not work)