Yu Lin Chi - Awesome Chinese Fried Chicken with Sweet and Sour Sauce
- 1 Chicken thigh
- 1 tbsp Sake
- 1 dash Salt and pepper
- 1/2 a stalk Japanese leek (finely chopped)
- 1 clove Chopped garlic
- 2 cm out of tube Grated ginger (tubed)
- 1 1/2 tbsp Soy sauce
- 1 1/2 a tablespoons Vinegar
- 1 tbsp Sugar
- 1 tbsp Water
- 2 tsp Sesame oil
- 1 tsp Sake
- 1 tsp Honey
- 1 Katakuriko (for coating)
- 1 Frying oil
- Finely chop the Japanese leek and mince the garlic.
- Mince the garlic as small as possible.
- Combine all the ingredients for the yu lin chi sauce and set it aside.
- The flavor will penetrate and the sauce will be tastier if you set it aside for over one hour.
- Insert a knife into the thick part of the chicken, cut it open to make the thickness of chicken even.
- Remove the yellowish fat with a knife as much as possible to eliminate any odor.
- Season the chicken with the ingredients and set it aside (for at least 10 minutes).
- In a skillet, pour oil about 1 cm depth.
- Coat the seasoned chicken evenly with katakuriko.
- Fry the chicken slowly, skin side down over medium-low heat.
- Once the skin is golden brown, flip the chicken and fry the other side.
- Fry it slowly, taking about 10 minutes.
- Take the chicken out of the oil and put it onto a shallow wired rack container and let it sit for about 3 minutes (so it cooks thoroughly with the residual heat).
- Cut the chicken to your preferred size.
- Spread some vegetables such as lettuce onto a serving plate, place the chicken on top of it.
- Pour the Youlinji sauce onto the chicken and it's ready to serve.
- This recipe calls for generous amount of Youlinji sauce.
- You can serve the extra sauce on the side if you prefer.
- I tried the You lin ji sauce on cold shabu-shabu.
- It was refreshing and quite tasty.
chicken thigh, sake, salt, stalk japanese, garlic, ginger, soy sauce, vinegar, sugar, water, sesame oil, sake, honey, oil
Taken from cookpad.com/us/recipes/170545-yu-lin-chi-awesome-chinese-fried-chicken-with-sweet-and-sour-sauce (may not work)