Yurinchi (Fried Chicken With Scallion Sauce)

Yurinchi (Fried Chicken With Scallion Sauce) （油淋鶏）

Yurinchi = You lin ji = Fried Chicken with Sweet and Sour Scallion Sauce

Yurinchi（油淋鶏） is a Chinese dish of deep-fried chicken topped with a sweet and sour sauce containing chopped scallions.

This dish originated in Guangdong Province, China, and “油淋” means “pouring oil.”

The meat is tenderized by using fruits such as pineapple and apple.

The key to the flavor is adding Sichuan peppercorns.

Although they are rarely used in Japan, adding them will bring the dish closer to the authentic taste.

If you have any leftover Sichuan peppercorns, we recommend using them in mapo tofu.

1750 Calories Protein 90.7 g Total Fat 115.7 g Total carbohydrates 94.3 g Sodium 6.5 g

You can cut the chicken into 30g pieces before frying, or cut it into 2cm pieces after frying.
Grate the garlic, ginger, and apple.
Chop the canned pineapple.
Rub the chicken with garlic, ginger, apple, canned pineapple, soy sauce, and sugar and refrigerate overnight.
Chop the Shiro negi and ginger.
Mix the Shiro negi, ginger, soy sauce, black vinegar, sugar, sesame oil, and Sichuan peppercorns and microwave for 30 seconds.
Add the sesame oil to the sauce and mix.
Mix the potato starch and flour.
Wipe the chicken dry and coat it in flour.
Fry in 170°C oil for 8 minutes.
Drain the chicken and marinate in the sauce.