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Crispy Yurinchi Chicken Breast with Scallion Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 82 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Japanese

Description

Crispy Yurinchi Chicken Breast is a Japanese-style fried chicken dish featuring tender, marinated chicken breast coated with potato starch and fried to golden perfection. Served with a flavorful scallion sauce made from a blend of vinegar, soy sauce, garlic, and ginger, this recipe delivers a perfect balance of crispy texture and tangy, savory flavors. Ideal for a quick yet satisfying meal that easily serves two.

Ingredients

Scale

Chicken

  • 10 oz skin-on chicken breast
  • 6 tbsp potato starch
  • Vegetable oil, for frying
  • 1/2 Japanese long green onion, finely chopped

Marinade (A)

  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp sake
  • 1 tsp vinegar
  • 1 tsp grated garlic (from a tube)

Sauce (B)

  • 1 1/2 tbsp vinegar
  • 1 1/2 tbsp soy sauce
  • 2 tsp sugar
  • 1 tsp mirin
  • A pinch of chicken bouillon powder
  • 1 tsp grated garlic (from a tube)
  • 1 tsp grated ginger
  • 1/2 tbsp sesame oil

Instructions

  1. Prepare Chicken: Butterfly the chicken breast and cut it into 2 pieces. Place the pieces between plastic wrap and gently pound them with a rolling pin to tenderize the meat for a juicy texture.
  2. Marinate: Put the chicken pieces in a shallow dish and rub in the marinade ingredients (salt, sugar, sake, vinegar, and grated garlic). Let the chicken marinate for 10 minutes to absorb the flavors. Then, coat each piece evenly with potato starch.
  3. Fry Chicken: Heat about half an inch of vegetable oil in a skillet over medium-high heat until it reaches approximately 340°F (170°C). Place the chicken skin-side down in the hot oil and fry for about 5 minutes until golden and crispy. Flip and cook the other side for another 3 minutes. Remove the chicken and drain excess oil on paper towels.
  4. Make Scallion Sauce: While the chicken is frying, combine the sauce ingredients (vinegar, soy sauce, sugar, mirin, chicken bouillon powder, grated garlic, grated ginger, and sesame oil) in a microwave-safe bowl. Heat in the microwave at 600W for 30–40 seconds to blend the flavors. Stir in the finely chopped Japanese long green onion.
  5. Serve: Slice the fried chicken and drizzle generously with the prepared scallion sauce. Serve immediately to enjoy the perfect balance of crispy chicken and tangy sauce.

Notes

  • Pounding the chicken breast before cooking is key to ensuring the meat stays juicy and tender after frying.
  • For a milder flavor, microwave the minced Japanese long onions together with the sauce ingredients.
  • Adjust the sugar amount in the sauce to your personal taste preference.
  • This fried chicken freezes well; store it separately from the scallion sauce for up to 3 weeks.

Find it online: https://recipes.mbeams.com/crispy-yurinchi-chicken-breast-with-scallion-sauce-recipe-2/