Reduced Vinegar Youlinji Chicken

• 1 Cooking sake
• 1/2 tsp to 1 tsp Grated ginger, garlic
• 1 Salt and pepper
• 1 tsp Soy sauce
• 1 Chicken thigh (or breast)
• 1 Plain flour
• 1 tbsp Soy sauce
• 2 rounded teaspoons Sugar
• 1 tsp Vinegar
• 1 Chopped green onion
• 1 Red chilli (as needed), plus 2.5 tsp each of grated ginger and garlic
• 1/2 tsp Sesame oil
• 1 Toasted white sesame seeds

1. Cut the chicken into bite-sized pieces.
2. Mix with the ingredients well.
3. Drain the liquid from Step 1 and coat the chicken with the plain flour.
4. Put everything in a plastic bag and shake well.
5. Pour the oil into a frying pan and fry the chicken until crispy and golden brown.
6. If the chicken has its skin place the skin side down first.
7. You can fry the chicken with less oil.
8. Cover with a lid and cook over a low heat for 3 to 4 minutes.
9. After cooking through uncover and continue to fry the chicken until crispy.
10. Put all sauce ingredients into a heat-proof cup and mix well.
11. Microwave the mixture to heat through.
12. Add ingredients and mix well.
13. Note: After frying the chicken, you can clean the frying pan and heat the sauce ingredients.
14. Pour the hot Step 5 sauce over Step 4.
15. The main picture doesn't have any chopped green onion, just sesame seeds on top.
16. Note: If the vinegar you use is not so harsh, use 1 tablespoon.
17. It's quite delicious.
18. If your microwave has a steam-cooking program you can make this dish much healthier.
19. I recommend heating the sauce in a sauce pan.

sake, ginger, salt, soy sauce, chicken thigh, flour, soy sauce, sugar, vinegar, green onion, red chilli, sesame oil, white sesame seeds

Taken from cookpad.com/us/recipes/152214-reduced-vinegar-youlinji-chicken (may not work)