Yurinchi – Chinese style fried chicken

Ingredients

• 600g boneless, skinless chicken thighs

- Ingredient A -
• 1 tsp white sugar
• 1 tbsp white wine or cooking sake
• dash of salt
• 1 leek - finely chopped
• 2 garlic cloves - finely chopped
• 30g fresh ginger - finely chopped
• 4 tbsp soy sauce
• 3 tbsp apple cider vinegar
• 3 1/2 tbsp brown sugar
• 1 1/2 tbsp sesame oil
• 3 tbsp water
• Some of katakuriko/potato starch to coat chicken

Instructions

• 1. In a bowl add "A" and soak the chicken for about 30 mins.
• 2. Prepare the sauce : In a cooking pot add the ingredient "B". Bring it to boil and stir occasionally until the sugar dissolves. Set aside.
• 3. Toss the chicken in the katakuriko/potato starch to coat, shake off any excess. In a skillet, heat a generous amount of vegetable oil and cook the chicken until brown both side or cooked through (shallow frying).
• 4. Transfer them to a plate lined with paper towels to drain the excess oil.
• Serve hot with the sauce from #2 on top!

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