Yurinchi (油淋鶏, pronounced you-lin-chee) is a chicken dish of Chinese origin that has been adapted into “Japanese-style Chinese cuisine.” In Japan, it’s typically made by coating chicken thighs with potato starch, frying until crispy, and topping everything with a fragrant soy-based sauce. The sauce usually includes soy sauce, vinegar, sugar, and plenty of chopped Japanese long onions (長ネギ naga-negi), along with ginger, garlic, sesame oil, and sometimes chili peppers for extra depth.
The beauty of Yurinchi lies in the contrast of textures: chicken that is crispy on the outside and juicy and tender inside, paired with a sauce that’s tangy, savory, and aromatic. It’s equally delicious as a main dish with rice or as an appetizer with drinks.
In Japan, Yurinchi spread widely after World War II through recipe books and local diners. It’s often referred to as “fried chicken with scallion sauce” and is now so popular that it’s even available as frozen food or deli-style prepared dishes. This recipe uses chicken breast, but with the right preparation, it stays tender and satisfying. The crispy coating and the sweet and sour sauce come together for a flavor that bursts with every bite.
20 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 oz skin-on chicken breast
- 6 tbsp. potato starch
- vegetable oil, for frying
- 1 /2 Japanese long green onion , finely chopped
- A1/4 tsp. salt
- A1/2 tsp. sugar
- A1 tbsp. sake
- A1 tsp. vinegar
- A1 tsp. grated garlic (from a tube)
- B1 1/2 tbsp. vinegar
- B1 1/2 tbsp. soy sauce
- B2 tsp. sugar
- B1 tsp. mirin
- Ba pinch chicken bouillon powder
- B1 tsp. grated garlic (from a tube)
- B1 tsp. grated ginger
- B1/2 tbsp. sesame oil
INSTRUCTIONS
- 1
Butterfly the chicken breast and cut into 2 pieces. Cover with plastic wrap and pound lightly with a rolling pin to tenderize.
- 2
Place in a shallow dish and rub in A ingredients (salt, sugar, sake, vinegar, and garlic). Let marinate for 10 minutes. Coat evenly with potato starch.
- 3
Heat about ½ an inch of oil in a skillet over medium-high heat to around 340°F / 170°C. Place the chicken skin-side down and fry for about 5 minutes until golden, then flip and cook for another 3 minutes. Drain excess oil.
- 4
While the chicken is frying, combine B ingredients (vinegar, soy sauce, sugar, mirin, chicken bouillon, garlic, ginger, and sesame oil) in a microwave-safe bowl. Heat at 600W for 30–40 seconds, then stir in the chopped green onion.
- 5
Slice the chicken and drizzle with the scallion sauce before serving.
RecipeID
354
Tips & Notes
・Pounding the chicken breast with a rolling pin before cooking is an important step that helps produce a juicy, tender fried chicken.
・If you prefer a milder flavor, microwave the minced Japanese long onions together with B.
・Adjust the amount of sugar in the sauce to your taste.
・Freezer-friendly: store the fried chicken separate from the sauce for up to 3 weeks.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.