Youlinji Sauce (omit the strong herbs for children)
2 rounded teaspoons
5-cm long in tubed one, each
●Chopped green onion
as needed (optional)
○Toasted white sesame seeds
Cut the chicken into bite-sized pieces. Mix with the ○ ingredients well.
Drain the liquid from Step 1 and coat the chicken with the plain flour. Put everything in a plastic bag and shake well.
Pour the oil into a frying pan and fry the chicken until crispy and golden brown. If the chicken has its skin place the skin side down first. You can fry the chicken with less oil.
Cover with a lid and cook over a low heat for 3 to 4 minutes. After cooking through uncover and continue to fry the chicken until crispy.
Put all ● sauce ingredients into a heat-proof cup and mix well. Microwave the mixture to heat through. Add ○ ingredients and mix well.
Note: After frying the chicken, you can clean the frying pan and heat the sauce ingredients.
Pour the hot Step 5 sauce over Step 4. The main picture doesn't have any chopped green onion, just sesame seeds on top.
Note: If the vinegar you use is not so harsh, use 1 tablespoon. It's quite delicious.
If your microwave has a steam-cooking program you can make this dish much healthier. I recommend heating the sauce in a sauce pan.
Story Behind this Recipe
My work canteen had 'Karaage with Youlinji' the other day and I wanted to recreate it at home. I think the work canteen used pre-made Youlinji sauce.
You can buy Kara-age chicken at a shop and start with Step 5. This sauce is good for vegetables such as bean sprouts, Chinese garlic chives and aubergine. If you like a strong sauce increase the amount of soy sauce, ginger and garlic for the preparation of the chicken. Mix the chicken and marinade with your hand and the chicken will absorb the marinade better.