Chinese Deep-Fried Chicken Youlinji with Breast Meat

• 1 1/2 Chicken breast
• 1 tbsp Sake
• 2 tsp Sugar (beet or raw cane sugar)
• 1 piece Ginger (grated)
• 1 clove Grated garlic
• 2 tsp Soy sauce
• 1 Plain flour
• 1 Katakuriko
• 1 for frying Oil
• 1/2 stalk or 1/2 onion Green onions or onions
• 1 clove Garlic
• 1 Red chili pepper (remove the seeds and cut into small pieces)
• 3 tbsp *Vinegar
• 3 tbsp *Sugar (beet or raw cane sugar)
• 2 tbsp *Soy sauce
• 1 Steamed or boiled vegetables (bean sprouts or cabbage)
• 1 Coriander (chopped, may be omitted)

1. Diagonally cut the chicken breast into easy-to-eat pieces.
2. Marinate in the combined ingredients for about 10 minutes.
3. Then marinate in the combined ingredients, and rub in to season.
4. Make the sauce.
5. Finely chop the green onions (if using an onion, lightly soak it in water).
6. Finely chop the garlic.
7. Remove the seeds from the red chili peppers and cut into small pieces.
8. Combine the ingredients from Step 2 with the * ingredients and mix well to finish the sauce.
9. Mix together the flour and katakuriko using a 1:3 ratio.
10. Mix well, then coat the chicken in the mixture.
11. Fry the chicken in a generous amount of oil until crispy.
12. Arrange your steamed or boiled vegetables on a plate as desired, then top with the chicken.
13. Pour the sauce on top, then garnish with coriander.

chicken, sake, sugar, ginger, garlic, soy sauce, flour, katakuriko, frying oil, stalk, clove garlic, red chili pepper, vinegar, sugar, vegetables, coriander

Taken from cookpad.com/us/recipes/155753-chinese-deep-fried-chicken-youlinji-with-breast-meat (may not work)