Just one bite of the chicken youlinji at a Chinese buffet was all it took to make an impression on me. I wanted to recreate that flavor at home, so I tried making this.
It was a flavor similar to the chicken breast youlinji I always make at home, so I just made a variation of that.

During Step 3, letting the katakuriko-coated chicken sit for a minute or two helps the katakuriko set better so it doesn't fall off while frying. It also keeps your frying oil clean. Recipe by Hokkori-no