Freezable Yu Lin Chi Chinese Chicken Thighs for Bento

• 1 Chicken thigh
• 1/2 tbsp Sake
• 1/2 tsp Sugar
• 1/8 tsp Salt
• 1 dash Pepper
• 3 tbsp Katakuriko
• 1 Frying oil
• 1 Green onions (chopped)
• 2 tsp Soy sauce
• 1 tbsp Sugar
• 1/4 tbsp Vinegar
• 1/4 tbsp Mirin
• 2 tsp Water

1. Cut the thigh into bite-sized pieces and put in a bowl.
2. Add in the sake, sugar, salt and pepper and rub them in.
3. Put all of the Youlinjii sauce ingredients into a heatproof bowl and microwave for 40 seconds at 600 W. Then stir.
4. Add the katakuriko to the bowl from Step 1 and let it sit for 1-2 minutes.
5. Next, deep fry in some preheated oil.
6. Pour the Youlinji sauce that you made in Step 2 on top of the fried chicken until it's evenly coated.
7. Place 4 pieces on top of some plastic wrap and pour a little sauce on top.
8. Wrap it up, and place it in the freezer.
9. When you're using it in a bento, microwave it with the plastic on to reheat.
10. Place some scallions on top.
11. Due to the katakuriko in the Youlinji coating, when you heat it up in the microwave, the chicken will turn out slightly sticky.

chicken thigh, sake, sugar, salt, pepper, katakuriko, oil, green onions, soy sauce, sugar, vinegar, mirin, water

Taken from cookpad.com/us/recipes/155650-freezable-yu-lin-chi-chinese-chicken-thighs-for-bento (may not work)