Non-Deep Fried and Simple Youlinji

Non-Deep Fried and Simple Youlinji

Deep-frying is bothersome, so this recipe is simple to make in a frying pan with bite-sized pieces of chicken. The flavour of the sauce melds well with the meat and makes the dish delicious! The secret of the sauce is the mustard.

Ingredients: 2 servings

Chicken breast
1 large
Seasoning Ingredients:
Soy sauce
1 tablespoon
1 tablespoon
Salt and pepper
a small amount
1 1/2 tablespoons
Sauce Ingredients:
Leek (the white part)
1 clove
1 knob
3 tablespoons
Soy sauce
3 tablespoons
Sesame oil
2 tablespoons
1 tablespoon
Grainy mustard
1 tablespoon
1 tablespoon


1. Chop the onion, tomato, garlic and ginger finely. Mix all the sauce ingredients together and set aside to let the flavours settle.
2. Cut the chicken into bite-sized pieces. Season the pieces with the soy sauce, sake, salt and pepper, then coat the chicken with katakuriko.
3. Add enough oil to the frying pan that it covers the entire bottom of the pan and heat. Cook the chicken thoroughly on low heat, then turn the heat up to medium and pan fry well.
4. Once the chicken is well-cooked and browned, gently press off the oil and move it to a plate. Liberally drizzle the chicken with the sauce and the dish is finished.

Story Behind this Recipe

While referencing a cookbook recipe for Youlinji, I made this recipe by using my own preferred sauce. I swapped out regular mustard for grainy mustard and added honey to bring a sweetness to the acidic sauce.