Reduced Vinegar Youlinji Chicken

Reduced Vinegar Youlinji Chicken

This Youlinji chicken dish is not so sour as the usual one.
With less steps and without deep-frying, you can prepare this easily.

Ingredients: 2 servings

Chicken thigh (or breast)
Plain flour
as needed
The preparation for the chicken
○Cooking sake
as needed
○Salt and pepper
to taste
○Soy sauce
1 teaspoon
○Ginger, garlic
1 to 2-cm long in tubed one
Youlinji Sauce (omit the strong herbs for children)
●Soy sauce
1 tablespoon
2 rounded teaspoons
1 teaspoon
●Ginger, garlic
5-cm long in tubed one, each
●Chopped green onion
as needed
●Red chilli
as needed (optional)
○Sesame oil
1/2 teaspoon
○Toasted white sesame seeds
as needed


1. Cut the chicken into bite-sized pieces. Mix with the ○ ingredients well.
2. Drain the liquid from Step 1 and coat the chicken with the plain flour. Put everything in a plastic bag and shake well.
3. 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.
4. 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.
5. Put all ● sauce ingredients into a heat-proof cup and mix well. Microwave the mixture to heat through. Add ○ ingredients and mix well.
6. Note: After frying the chicken, you can clean the frying pan and heat the sauce ingredients.
7. Pour the hot Step 5 sauce over Step 4. The main picture doesn't have any chopped green onion, just sesame seeds on top.
8. Note: If the vinegar you use is not so harsh, use 1 tablespoon. It's quite delicious.
9. 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.