Mince the onion and garlic and put in a bowl together with the sauce ingredients.
Remove the yellow fat from the chicken thighs. Cut into bite-sized pieces and marinate for about 10 minutes.
Heat the frying oil to 180℃.
Add the katakuriko to a plastic bag. Then add Step 2, incorporate lots of air, and shake it!!
Once the oil has heated, shake off any excess katakuriko from the chicken, spread the skin out, and drop into the oil (it'll start frying.)
Don't touch them yet! Stir the pot once the coating has hardened to incorporate lots of air.
Once they've browned, drain the oil on parchment paper, and then let it soak in the sauce.
Transfer to a serving plate, top with the sauce, and it's complete.
Story Behind this Recipe
My youlinji chicken recipe has mirin and a lot of vinegar. It's also got a heavy ginger kick, which is is to my liking.
After putting the chicken in the oil, don't touch it for about a minute! Otherwise, the skin will come off. The key is to swirl in a large motion after it's set. I use radish sprouts, green onions, leek, etc to garnish.