Yurinchi Japanese Chicken
Yurinchi Japanese Chicken
Course: Recipes, MainDifficulty: EasyServings
6
servingsTotal time
5
hours15
minutesThis recipe is a Japanese interpretation of Chinese ‘oil-drenched chicken’
featuring fried chicken with a light sweet-sour vinegar sauce. Yurinchi is
surprisingly light and fresh and one of our favorites!
Ingredients
4 Ololo Farm chicken fillets, skin on (about 800g)
½ Cup of cornflour
About 1 liter of canola oil for shallow frying
2 cups shredded mixed lettuce
- Yurinchi Sauce
3 tbsp rice vinegar
2 tbsp caster sugar
2 tbsp soy sauce
2 large spring onions finely chopped
1 tbsp toasted sesame seeds
1 tsp sesame oil
1 clove garlic, peeled and minced
½ tsp grated ginger
Directions
- Lightly coat the chicken in the potato flour or cornflour and set aside for about 5 minutes, uncovered.
- Heat the oil in a deep frypan to 180° and shallow-fry the chicken thighs, one or two at a time for about 3 minutes on each side, being careful that the chicken covers only half of the pan. The chicken should be golden brown and cooked through. Keep the cooked thighs warm in the oven while you cook the remaining chicken.
- For the Yurinchi sauce, mix together all the sauce in a bowl until the sugar dissolves.
- Arrange the shredded lettuce on a large plate. Slice the thighs into 2cm slices and arrange them on the shredded lettuce. Por over the Yurinchi sauce and serve immediately.
Shop the Ingredients
