Youlinji Chicken with Lots of Leek Sauce

Youlinji Chicken with Lots of Leek Sauce

I use youlinji chicken sauce and 1 whole Japanese leek.
Fry and roast your way through these simple steps for a light meal.


Chicken thighs
1 clove
1 thumb's worth
Japanese leek
☆Chicken pre-seasoning
1 tablespoon
☆ Soy sauce
1 tablespoon
Youlinji chicken sauce
★ Soy sauce
3 tablespoons
2 tablespoons
2 tablespoons
★Oyster sauce
1 teaspoon
★Sesame oil
2 teaspoons
as needed


1. Poke holes in the chicken skin with a fork to let it cook through easier. Rub in the pre-seasoning and let sit for 10 minutes.
2. Combine the youlinji seasoning ingredients. Mince the garlic, ginger, and leek and mix in together.
3. Coat the chicken thighs in katakuriko and cook in a frying pan with a little oil, with the skin facing down.
4. When it's golden brown, turn it over, reduce to low heat, lid and continue heating until the meat has been cooked through.
5. Once it's cooked, cut into bite-sized pieces and it's complete.
6. If you're worried about whether or not the chicken is fully cooked, microwave it without wrap and you'll be able to cook it through to the center.

Story Behind this Recipe

This is our household's go-to dish.