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Yurinchi (Fried Chicken with Leek Sauce)
Serves 2 · About 35 min
A Chinese dish: chicken thigh coated in potato starch and shallow-fried, topped with a sweet-sour soy sauce with chopped leek.
① Season the chicken→② Make the leek sauce→③ Coat with potato starch→④ Shallow-fry→⑤ Cut and pour on the sauce
What to buy
Meat
Vegetables
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How to make it
1
Season the chicken
- Pat the chicken with paper towels to dry it
- On a cutting board, make shallow cuts in the thick parts with a knife to even out the thickness, and cut in half
- Rub in 1 tsp soy sauce, 1 tsp sake and a pinch of pepper, and leave for 10 minutes
- After cutting, wash your hands, knife and cutting board with dish soap (you'll cut the leek in step 2 and the cooked meat in step 5)
How to tell it's doneThe meat is about the same thickness, and the surface has taken on the color of the soy sauce.
2
Make the leek sauce
- Finely chop 1/3 of a leek on a cutting board
- In a small dish, mix the leek, 1/2 tsp ginger, 2 tbsp soy sauce, 1 1/2 tbsp vinegar, 1 tbsp sugar and 1 tsp sesame oil
How to tell it's doneThe sugar has dissolved, and the leek has sunk into the sauce.
3
Coat with potato starch
- Lightly pat the liquid off the chicken with paper towels
- Coat all over with 3 tbsp potato starch, pressing with your hands so it sticks
- After coating, wash your hands with dish soap
How to tell it's doneThe whole piece of meat is covered in white starch.
4
Shallow-fry
- Put about 100 ml vegetable oil (about 5 mm deep) in a frying pan and heat over medium heat
- Check the oil temperature. Put dry cooking chopsticks in the oil. When small bubbles fizz from the tips, it's hot enough to add (about 170°C). If there are almost no bubbles, it's not hot enough yet
- Put the chicken in skin side down, and cook for 5 minutes without touching
- Flip with cooking chopsticks and cook for 4 minutes
- Take it out onto a rack or paper towels and let it rest for 2 minutes
How to tell it's doneThe skin is golden brown and crispy. Cut into the thickest part with a knife: it's white inside, not pink. The juice that comes out is clear (if red juice comes out, cook 1–2 minutes more).
Be carefulOil splatters, so gently lay the chicken in from the near side to the far side. Do not leave while shallow-frying. Stay in front of the stove until you turn off the heat.
5
Cut and pour on the sauce
- Tear 2 lettuce leaves into easy-to-eat pieces with your hands, and spread them on a plate
- Put the chicken on a cutting board and cut into 2 cm wide strips
- Lay the chicken on the lettuce and pour the leek sauce from step 2 all over
ReadyThe leek sits on the chicken, and the sauce has soaked in. Eat while the coating is still crispy.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The coating isn't crispyToo much time passed after pouring on the sauce. Pour the sauce right before eating.
Pink insideThe meat was too thick. Even out the thickness in step 1. This time, put the cut pieces back in the oil and shallow-fry for 1–2 minutes.
It's sourToo much vinegar. This time, add 1 tsp sugar.
The oil splatters a lotWater was left on the meat. Pat it dry well with paper towels before coating with starch.
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