Description
Crispy Yurinchi Chicken Breast is a Japanese-inspired fried chicken dish featuring tender, marinated chicken breasts coated in potato starch and fried to golden perfection. Served with a tangy scallion-infused sauce that’s warm and flavorful, this recipe combines crispy textures with a juicy bite, making it a delightful meal for two.
Ingredients
Scale
Chicken and Coating
- 10 oz skin-on chicken breast
- 6 tbsp potato starch
- Vegetable oil, for frying
Marinade (A)
- 1/4 tsp salt
- 1/2 tsp sugar
- 1 tbsp sake
- 1 tsp vinegar
- 1 tsp grated garlic (from a tube)
Scallion Sauce (B)
- 1/2 Japanese long green onion, finely chopped
- 1 1/2 tbsp vinegar
- 1 1/2 tbsp soy sauce
- 2 tsp sugar
- 1 tsp mirin
- A pinch chicken bouillon powder
- 1 tsp grated garlic (from a tube)
- 1 tsp grated ginger
- 1/2 tbsp sesame oil
Instructions
- Prepare the chicken: Butterfly the chicken breast and cut into 2 pieces. Cover with plastic wrap and pound lightly with a rolling pin to tenderize the meat, ensuring juicy and tender results.
- Marinate: Place the chicken pieces in a shallow dish and rub in the marinade ingredients (salt, sugar, sake, vinegar, and grated garlic). Let them marinate for 10 minutes to infuse flavors.
- Coat the chicken: Evenly coat the marinated chicken pieces with potato starch, which will create the crispy crust during frying.
- Fry the chicken: Heat about ½ inch of vegetable oil in a skillet over medium-high heat until it reaches around 340°F (170°C). Place the chicken skin-side down and fry for about 5 minutes until golden brown, then flip and cook for another 3 minutes. Remove and drain excess oil on paper towels.
- Prepare the scallion sauce: While frying, combine the scallion sauce ingredients (vinegar, soy sauce, sugar, mirin, chicken bouillon powder, grated garlic, grated ginger, and sesame oil) in a microwave-safe bowl. Heat at 600W for 30–40 seconds, then stir in the finely chopped green onion.
- Serve: Slice the fried chicken and drizzle with the warm scallion sauce. Serve immediately for best taste and texture.
Notes
- Pounding the chicken breast before cooking is important for creating juicy and tender fried chicken.
- For a milder flavor, microwave the minced Japanese long green onions together with the sauce ingredients.
- Adjust the sugar amount in the sauce to suit your taste preference.
- This dish is freezer-friendly; store the fried chicken and sauce separately in airtight containers for up to 3 weeks.