Youlinji-style Chicken Thigh Recipe

Name: Youlinji-style Chicken Thigh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 portions Chicken thighs; 1 dash Salt and pepper; 1 Cake flour; 3 tbsp Soy sauce; 2 tbsp Sugar; 2 tbsp Rice vinegar; 1 tbsp Sesame seed oil; 2 tsp Sesame seeds; 1/4 tsp The juice from grated ginger; 1/2 Japanese leek (white part, julienned); 1 tbsp Ketchup (for children)

Servings: persons

2 portions Chicken thighs
1 dash Salt and pepper
1 Cake flour
3 tbsp Soy sauce
2 tbsp Sugar
2 tbsp Rice vinegar
1 tbsp Sesame seed oil
2 tsp Sesame seeds
1/4 tsp The juice from grated ginger
1/2 Japanese leek (white part, julienned)
1 tbsp Ketchup (for children)

1
Remove the sinew and yellow fat from the chicken thighs, and make small cuts into the thick parts.
2
Season with salt and pepper, and coat with the cake flour.
3
Heat 2 tablespoons of oil in a frying pan, and start frying the chicken skin side down.
4
Flip over once they turn golden brown and crispy, and fry the other side too.
5
Cover the frying pan with a lid and steam-fry to cook thoroughly.
6
Combine the sauce ingredients while the chicken thighs are cooking.
7
Cut the chicken thighs into bite-sized pieces, transfer to a serving plate.
8
Pour the sauce on top and garnish with the julienned white section of Japanese leek to taste.
9
It's also delicious if you marinate the piping hot chicken thighs in the sauce.
10
You can add 1 tablespoon of ketchup to the sauce for children.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 portions Chicken thighs, 1 dash Salt and pepper, 1 Cake flour, 3 tbsp Soy sauce, and more.

Yes, Youlinji-style Chicken Thigh falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Youlinji-style Chicken Thigh

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