How to make the sauce: Put the soy sauce, sugar, vinegar and water in a heat proof bowl and heat for 1 minute in the microwave at 600W.
Next, add in the finely chopped leek and sesame seeds and mix well.
Cut the chicken into bite sized pieces and put it into a bowl along with sake, sugar, and salt, and let it marinate for a while. ※ This ensures the tenderness of the meat.
Next, add in the katakuriko and let the chicken sit again and marinate.
Fry the chicken in some preheated oil.
Take the fried chicken and let it sit in the marinade from Step 2.
Take out the chicken now and place them on a plate. Next, coat with the remaining sauce.
Once it has chilled, divide them into 1 bento portions and cover with plastic wrap. Next place them in tupperware and freeze them.
When you need them for a bento, just take them out and heat them up in the microwave.
Make a lot of this when you want them as a late night snack; my highly praised marinade, tender Youlinji Chicken from my ancestors, Recipe ID: 2071626
Story Behind this Recipe
I had some frozen fried chicken that I had made before and so I decided to try adding some of my yu lin sauce to it. I had even more fun making this for a bento.
In Step 5 when you are wrapping the chicken up in plastic wrap, in order to keep the sauce from being too heavy, lay them flat to freeze. This way it will be easier for them to heat up with you're reheating them. When you heat up the yu lin sauce in the microwave after freezing it, the aroma of vinegar seems to disappear.