Youlinji-style Chicken Thigh
This is my favorite chicken dish, so I prepare it a lot. I make this when we have guests over as well.
When you deep-fry the chicken, fry slowly at 160℃ (3-4 minutes), and remove from the frying pan once it turns golden brown. Turn up the heat to 180℃, and fry for about a minute to make it crispy.
It's also delicious if you cut the chicken thigh into bite-sized pieces, deep fry like karaage (deep-fried chicken), and marinate the piping hot chicken pieces in the sauce. Recipe by DUFFYchan
Youlinji-style Chicken Thigh
This is my favorite chicken dish, so I prepare it a lot. I make this when we have guests over as well.
When you deep-fry the chicken, fry slowly at 160℃ (3-4 minutes), and remove from the frying pan once it turns golden brown. Turn up the heat to 180℃, and fry for about a minute to make it crispy.
It's also delicious if you cut the chicken thigh into bite-sized pieces, deep fry like karaage (deep-fried chicken), and marinate the piping hot chicken pieces in the sauce. Recipe by DUFFYchan
Cooking Instructions
- 1
Remove the sinew and yellow fat from the chicken thighs, and make small cuts into the thick parts. Season with salt and pepper, and coat with the cake flour.
- 2
Heat 2 tablespoons of oil in a frying pan, and start frying the chicken skin side down.
- 3
Flip over once they turn golden brown and crispy, and fry the other side too.
- 4
Cover the frying pan with a lid and steam-fry to cook thoroughly.
- 5
Combine the sauce ingredients while the chicken thighs are cooking.
- 6
Cut the chicken thighs into bite-sized pieces, transfer to a serving plate. Pour the sauce on top and garnish with the julienned white section of Japanese leek to taste.
- 7
It's also delicious if you marinate the piping hot chicken thighs in the sauce.
- 8
You can add 1 tablespoon of ketchup to the sauce for children.
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