Yurinchi – Japanese-style fried chicken
Persons
5
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour, 15 minutes
Ingredients
- 5 chicken thigh fillets, skin-on (about 1kg) or chicken breast (boneless) - cut into bite sizes
Ingredient A
- 2 tbsp white wine or cooking sake
- 1 tsp sugar
- 1/3 tsp fine salt
- 1 tbsp mayonnaise
- 1/2 tsp soy sauce
- 1 garlic clove - grated
- 1 leek (about 90g) - finely chopped
- 1 tbsp white sesame
Ingredient B
- 4 tbsp soy sauce
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 3 tbsp sugar
- 1 tsp sesame oil
- 3 tbsp water
- 1 tbsp honey (optional)
- 80g katakuriko/potato starch mix with 1 tbsp flour (T45) to coat chicken
Instructions
- Making the chicken
- 1. In a bowl add chicken and " ingredient A (sugar, sake, mayonnaise, soy sauce and salt) and soak the chicken for about 30 mins.
- Making the sauce
- 2. In a bowl, add leek and white sesame, set aside. In a cooking pot, add "ingredient B" and heat over medium heat, bring it to a boil. Immediately pour over leek. Add grated garlic and mix. Set aside.
- 3. Add katakuriko/potato starch mix into a bowl with chicken. Mix well to coat chicken with katakuriko.
- 4. In a skillet, heat a generous amount of vegetable oil and place the chicken skin side down and cook until brown both side. Transfer them to a plate lined with paper towels to drain the excess oil.
- 5. Serve the chicken on the plate with salada (your choice) and pour the sauce over the chicken, enjoy!
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