Crispy & Juicy Youlinji Chicken Karaage

Name: Crispy & Juicy Youlinji Chicken Karaage
Yield: 2 servings
Cuisine: American
Ingredients: 1 thigh Chicken thigh; 1 dash Salt; 1/2 tbsp Sake; 1 1/2 tbsp ●Soy sauce; 1 1/2 a tablespoons ●Vinegar; 1 tbsp ●Sugar; 1/2 tbsp ●Mirin; 1 piece ●Ginger; 7 cm ●Leek (the white part); 1 Katakuriko

cookpad.japan @cookpad_jp

My youlinji chicken recipe has mirin and a lot of vinegar.
It's also got a heavy ginger kick, which is is to my liking.

After putting the chicken in the oil, don't touch it for about a minute!
Otherwise, the skin will come off.
The key is to swirl in a large motion after it's set.
I use radish sprouts, green onions, leek, etc to garnish. Recipe by Ryo---ko

My youlinji chicken recipe has mirin and a lot of vinegar.
It's also got a heavy ginger kick, which is is to my liking.

cookpad.japan @cookpad_jp

My youlinji chicken recipe has mirin and a lot of vinegar.
It's also got a heavy ginger kick, which is is to my liking.

Saved

Ingredients

2 servings

1thigh Chicken thigh
For marinating:
1 dashSalt
1/2 tbspSake
The sauce ingredients:
1 1/2 tbsp●Soy sauce
1 1/2a tablespoons ●Vinegar
1 tbsp●Sugar
1/2 tbsp●Mirin
1 piece●Ginger
7cm ●Leek (the white part)
1Katakuriko

Saved

Steps

1

Mince the onion and garlic and put in a bowl together with the sauce ingredients.
2

Remove the yellow fat from the chicken thighs. Cut into bite-sized pieces and marinate for about 10 minutes.
3

Heat the frying oil to 180℃.
4

Add the katakuriko to a plastic bag. Then add Step 2, incorporate lots of air, and shake it!!
5

Once the oil has heated, shake off any excess katakuriko from the chicken, spread the skin out, and drop into the oil (it'll start frying.)
6

Don't touch them yet! Stir the pot once the coating has hardened to incorporate lots of air.
7

Once they've browned, drain the oil on parchment paper, and then let it soak in the sauce.
8

Transfer to a serving plate, top with the sauce, and it's complete.