Youlinji-style Chicken Thigh

Youlinji-style Chicken Thigh

Just dust the chicken with flour and fry in a frying pan, so it's an easy recipe. This sweet and sour sauce goes really well with rice.

Ingredients: 4 servings

Chicken thighs
2 portions (large)
Salt and pepper
a small amount
Cake flour
as needed
For the sauce:
Soy sauce
3 tablespoons
2 tablespoons
Rice vinegar
2 tablespoons
Sesame seed oil
1 tablespoon
Sesame seeds
2 teaspoons
The juice from grated ginger
1/4 teaspoon
Japanese leek (white part, julienned)
Ketchup (for children)
1 tablespoon


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.

Story Behind this Recipe

This is my favorite chicken dish, so I prepare it a lot. I make this when we have guests over as well.