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Dans la lune

April 27, 2018

Yurinchi – Japanese style fried chicken

Yurinchi – Japanese-style fried chicken

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour, 15 minutes
Yurinchi – Japanese-style fried chicken

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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