I used to buy sauce at a shop and it was quite nice. I noticed it was quite expensive so I started to make the sauce for myself.After deep-frying coat the chicken wings with the sauce straight away and sprinkle with sesame seeds. Otherwise the sesame seeds will come off later.Adjust the sugar in the glaze to taste. Recipe by Hamumaki

I love chicken wings. Those are easy to find, inexpensive, and fun to eat!Buffalo wings are so tasty and delicious too, but today I will show you how to give the Japanese twist!You are going go love it!

I am a fan of fried chicken when I’m still single. I used to love kfc or any fast food restaurant offer fried chicken. Fast food is go to when we are single. When I am married, I feel the responsible to make healthy delicious food for my husband. Especially when I am now full time housewife and mommy. I become conscious and aware of what I serve my family. So, here my recipe for sweet sour garlic fried chicken. The homemade sauce recipe I made myself at home.

Chicken breasts are cheap and easy to use. I tried softening them up for a hearty main dish.-By massaging the sake and sugar into the chicken breasts first, you keep them from drying out and make them moist and soft.-Use whatever vegetables you like for the sweet vinegar sauce. Recipe by Niwanomomo

I made it with slightly spicy sweet n' sour sauce. In Miyagi prefecture, they dredge the meat in katakuriko dipped in egg. The fluffy inside will surprise you.A hint is to prepare the chicken meat and to season it well... When frying, make sure to add enough oil so that it comes up to half of the height of the chicken I personally like tartar sauce, but eat with whatever sauce you prefer. For reference, the tartar sauce is made by combining 1 boiled egg, minced onion, minced cucumber, 2-3 tablespoons mayonnaise, 4 tablespoons lemon juice, and salt, and pepper, and a pinch of parsley. Recipe by commeline

I usually make this dish with chicken wings, but I used thigh meat instead. It is easier to eat.As soon as you coat the chicken with sauce sprinkle on the sesame seeds. Otherwise the sesame seeds won't stick.If you prefer to coat the chicken pieces thickly with sauce, boil it down a little first.If you find the sauce too sweet, adjust the sugar to your liking. Recipe by Hamumaki

The dish is something you wish to eat, when you have less appetite due to summer heat. Adding vinegar to the sweet & salty sauce is really a magic.

It's a delicious recipe that's even better than what you'll find in a Chinese restaurant!I recommend using chicken thighs!!Use a small amount of oil to fry the chicken and make it nice and crispy♪The yu lin chi sauce tastes better if you let it rest for more than an hour rather than using it right away.　Finely mincing the garlic gives the yu lin chi sauce a wonderful fragrance and makes it taste even better. Recipe by Eiyoushino recipe

I just wanted to prepare youlinji easily without deep-frying.Shallow fry the meat slowly over low or medium heat so that the meat is cooked through and becomes crispy.I personally like chicken breast (because it's cheap and healthy) and I use it often, but you can use chicken thigh meat. Recipe by pata31

I order this dish whenever I go to a Chinese restaurant, so I wondered if I could make it at home.The chicken is cooked in big pieces, so be careful of oil splatter.Any kind of vegetable is delicious, so pick your favorites.This recipe makes plenty of sauce, so adjust the amount as you pour.If you are serving to small children or to those who don't like spicy food, omit the red chili peppers. For 2 servings. Recipe by Nacchi sencho

I uploaded this recipe that I use for various Youlinchi recipes.I recommend using caster sugar.(I tried using light brown sugar, but it wasn't as sweet as it needed to be. It's up to your preference...) For 4 servings. Recipe by Hokkori-no

This is the original recipe from our family's various Youlinji recipes!I followed "Salted chicken style prep method"to make the chicken breasts tender.I used to dust chicken breasts with katakuriko and deep-fry right away, but coating the chicken well with the katakuriko seems to reduce the amount of katakuriko dropping into the oil. Recipe by Hokkori-no