Finely chop the Japanese leek and mince the garlic. Mince the garlic as small as possible.
Combine all the ● ingredients for the yu lin chi sauce and set it aside. The flavor will penetrate and the sauce will be tastier if you set it aside for over one hour.
Insert a knife into the thick part of the chicken, cut it open to make the thickness of chicken even. Remove the yellowish fat with a knife as much as possible to eliminate any odor.
Season the chicken with the ★ ingredients and set it aside (for at least 10 minutes).
In a skillet, pour oil about 1 cm depth.
Coat the seasoned chicken evenly with katakuriko.
Fry the chicken slowly, skin side down over medium-low heat.
Once the skin is golden brown, flip the chicken and fry the other side. Fry it slowly, taking about 10 minutes.
Take the chicken out of the oil and put it onto a shallow wired rack container and let it sit for about 3 minutes (so it cooks thoroughly with the residual heat).
Cut the chicken to your preferred size.
Spread some vegetables such as lettuce onto a serving plate, place the chicken on top of it.
Pour the Youlinji sauce onto the chicken and it's ready to serve.
This recipe calls for generous amount of Youlinji sauce. You can serve the extra sauce on the side if you prefer.
I tried the You lin ji sauce on cold shabu-shabu. It was refreshing and quite tasty.
Story Behind this Recipe
It's a delicious recipe that's even better than what you'll find in a Chinese restaurant!
I recommend using chicken thighs!! Use a small amount of oil to fry the chicken and make it nice and crispy♪ The yu lin chi sauce tastes better if you let it rest for more than an hour rather than using it right away. Finely mincing the garlic gives the yu lin chi sauce a wonderful fragrance and makes it taste even better.