Yūrinchī is traditionally a Chinese dish where chicken is deep-fried and topped with a sweet and sour soy-based sauce containing chopped long green onion (negi). The name in Chinese means "oil-bathed chicken." In Japan, due to the flavor of the sauce, it has become a popular "sweet and sour" (amazu-kei) side dish, similar to Chicken Nanban.
The highlights of this dish are the crispy texture of the chicken skin and the delicious pairing of umami-rich chicken thigh with the sweet and sour sauce. My family can’t stop asking me to make it! The fried chicken retains its crispy texture even after coating it with the sauce, so it is perfect for bento boxed lunches as well.
10 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.
- 9 oz boneless chicken thighs (2-3 pieces)
- 0.5 of the white part of a Japanese long green onion (6 inches / 15 cm; can substitute a thick leek)
- 1 Japanese cucumber (or substitute with ½ of an English cucumber)
- 4 tbsp potato starch (katakuriko, or cornstarch)
- 1 tsp sesame oil
- A0.25 tsp salt
- A0.5 tsp sugar
- A0.5 tsp grated garlic (or garlic paste from a tube)
- A1 tbsp sake (or white wine)
- B1.5 tbsp vinegar
- B1.5 tbsp soy sauce
- B2 tsp sugar
- B0.5 tsp grated ginger (or paste from a tube)
- B0.5 tsp grated garlic (or paste from a tube)
- B1 pinch of chicken stock powder (granulated)
- vegetable oil, as needed
INSTRUCTIONS
- 1
Leaving the skin on the chicken thighs, slice the thick parts of the meat to make it a uniform thickness, then cut the chicken thigh pieces in half.
- 2
Place the chicken on a tray, rub in the (A) ingredients (salt, sake, and ½ tsp each of sugar and garlic), and coat with potato starch. Let it sit for 5 minutes.
- 3
Mix the (B) ingredients (vinegar, soy sauce, 2 tsp. sugar, chicken stock powder, and ½ tsp. each of ginger and garlic) in a microwaveable container, cover loosely with plastic wrap, and heat in a 600W microwave for 30 seconds. Add the minced long green onion and sesame oil, and mix to create the sauce.
- 4
Pour vegetable oil into a frying pan to a depth of approx. ½ inch. Heat over medium-high heat, add the chicken skin-side down, and pan-fry for about 4 minutes until golden brown. Flip and fry for 3 minutes, then drain the oil.
- 5
Julienne the cucumber and layer it on a serving platter. Thinly slice the chicken and arrange it on top of the cucumber, then top with the sauce (from Step 3) just before serving.
RecipeID
628
Tips & Notes
・You can increase the amount of sugar in the sauce to taste.
・Suitable for bento.
・For meal prep: freeze the chicken after frying. Can be stored in the freezer for 3 weeks. (Do not freeze it with the cucumber or sauce!)
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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.