Yurinchi Fried Chicken

20 ingredients•Prep: 35 mins•Cook: 10 mins
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hwoo.lee•

December 17, 2025

One of the first dishes I had for family meal (makanai) at SUGALABO was Yurinchi. I had never heard of it, but it's a japanese-version of the chinese "oil-drenched" fried chicken. At a time when I was so nervous to work there, this plate of Yurinchi was the most comforting thing I could ask for. Succulent fried chicken, a batter soaked in a sweet & sour scallion sauce, while still holding just enough crisp for a satisfying bite.

Ingredients (20)

Chicken Marinade

Sauce

Instructions

Marinate the Chicken

  1. In a bowl, combine the grated garlic (2 cloves), grated ginger (½ Tbsp), light soy sauce (1 Tbsp), and sake (2 Tbsp).

  2. Add the chicken thighs (1 ⅛ lb) and potato starch (2–3 Tbsp), then toss everything together until the chicken is evenly coated.

  3. Cover the bowl and refrigerate for at least 20–30 minutes to let the flavors soak in.

Prepare the Sauce

  1. While the chicken marinates, make the sauce: In a separate bowl, mix together the grated garlic (2 cloves), grated ginger (½ Tbsp), sliced spring onions or leeks (2–4), chillies (1–2) (if using), yuzu juice (2 Tbsp), light soy sauce (3 Tbsp), rice vinegar (1 Tbsp), sugar (2 Tbsp), sesame oil (2 Tbsp), ground black pepper, and dashi shoyu (if using).

  2. Stir until the sugar dissolves completely, and set aside—the flavors will develop as it sits.

Coat & Fry the Chicken

  1. Take the chicken out of the marinade and pat each piece dry with paper towels —this helps create a crispier crust.

  2. Put the potato starch (½ cup) in a shallow dish or plate, then press each thigh into it, making sure every surface is evenly coated.

    For extra crispy chicken, you can coat twice - dredge in starch, let rest for a minute, then dredge again

  3. Heat about 1–2 inches of oil in a deep pan or skillet until it reaches 338 °F (340 °F).

    If you don't have a thermometer, drop a pinch of potato starch in; it should sizzle immediately but not burn

  4. Carefully add the chicken thighs and fry until golden brown and cooked through, about 4–6 minutes per side (thicker pieces may take longer).

    Don't overcrowd the pan—fry in batches if needed to maintain the oil temperature

Slice & Serve

  1. Let the chicken rest for a minute, then slice it into bite-sized strips. Arrange red leaf lettuce and rice on plates, place the sliced chicken on top, and spoon the prepared sauce generously over everything. Garnish with extra spring onions, chillies, or toasted sesame seeds if you like.

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