Yūrinchī (油淋鶏) is a Chinese dish where fried chicken is topped with a sweet and sour sauce containing chopped aromatic vegetables. This recipe features chicken thigh pan-fried until the coating is incredibly crispy and crunchy (zaku-zaku, ザクザク) and the inside is juicy, then finished with a generous amount of a special tangy green onion and ginger-garlic sauce. This is a popular side dish that goes well with rice and drinks.
This recipe delivers authentic flavor in only 20 minutes! The green onion sauce pairs exceptionally well with the shredded cucumber, keeping the chicken from feeling greasy and providing a refreshing flavor in 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.
- 2 boneless, skin-on chicken thighs (9 oz. / 250g each)
- 4 inches of Japanese long green onion, minced (10cm)
- 1 garlic clove
- 1 tsp fresh minced ginger
- A2 tsp sake (or white wine)
- A1 tsp soy sauce
- A0.5 tsp grated ginger
- A2 pinches of salt
- A2 pinches of coarse-ground black pepper
- B1.5 tbsp soy sauce
- B1.5 tbsp vinegar
- B2 tsp sugar
- B0.5 tsp oyster sauce
- 3 tsp sesame oil
- 3 tbsp potato starch (katakuriko, or cornstarch)
- vegetable oil, for frying
- 1 cucumber, shredded (optional)
INSTRUCTIONS
- 1
Cut any tough sinews in the chicken thighs, then cut into bite-sized pieces and place in a mixing bowl. Add the (A) ingredients (sake, 1 tsp. soy sauce, grated ginger, salt, and pepper), then mix together and let marinate.
- 2
Finely mince the long green onion, fresh ginger, and garlic clove. Mix the (B) ingredients (1 ½ tbsp. soy sauce, vinegar, sugar, and oyster sauce) in a separate bowl.
- 3
Heat 2 tsp. of the sesame oil in a frying pan over low heat. Add the minced fresh ginger and garlic. Once fragrant, add the long green onion, stir-fry quickly, and immediately remove from the heat.
- 4
Pour the minced stir-fried aromatics from Step 3 (including the sesame oil) into the bowl with the mixed (B) ingredients and mix well to make the green onion sauce.
- 5
Mix the remaining 1 tsp. of sesame oil into the marinated chicken from Step 1, then coat it with potato starch.
- 6
Pour vegetable oil into a small frying pan to a depth of approx. ½ inch (1 cm) and heat over medium-high heat. Lay the potato starch-coated chicken skin-side down, and pan-fry for 4–5 minutes until golden brown. Remove from the oil and set on a rack to drain the excess oil and cool. (If necessary, pan-fry in 2 or more batches depending on the size of your frying pan.)
- 7
Arrange the shredded cucumber on a plate (optional) and place the fried chicken over top. Pour the green onion sauce from Step 4 over the chicken to finish.
RecipeID
602
Tips & Notes
・For 4 servings, keep the amount of garlic at 1 clove, but double all other ingredients and seasonings.
・When adding the long green onion to the pan, just stir-fry everything briefly before removing it from the heat.
・Double-frying the chicken will result in an extra-delicious, crispier finish!
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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.