Recipe: Delicious Reduced Vinegar Youlinji Chicken

Reduced Vinegar Youlinji Chicken. My work canteen had 'Karaage with Youlinji' the other day and I wanted to recreate it at home. My youlinji chicken recipe has mirin and a lot of vinegar. It's also got a heavy ginger kick, which is is to my liking.

This is where I have a practical question. I want the vinegar for chutney-making. I'm not too concerned as I've winged it in the past, but I'm interested in understanding better. You can cook Reduced Vinegar Youlinji Chicken using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Reduced Vinegar Youlinji Chicken

1. You need of The preparation for the chicken.
2. You need 1 of ○Cooking sake.
3. Prepare 1/2 tsp of to 1 tsp ○Grated ginger, garlic.
4. You need 1 of ○Salt and pepper.
5. You need 1 tsp of ○Soy sauce.
6. Prepare 1 of Chicken thigh (or breast).
7. Prepare 1 of Plain flour.
8. Prepare of Youlinji Sauce (omit the strong herbs for children).
9. Prepare 1 tbsp of ●Soy sauce.
10. Prepare 2 of rounded teaspoons ●Sugar.
11. Prepare 1 tsp of ●Vinegar.
12. It's 1 of ●Chopped green onion.
13. You need 1 of ●Red chilli (as needed), plus 2.5 tsp each of grated ginger and garlic.
14. You need 1/2 tsp of ○Sesame oil.
15. It's 1 of ○Toasted white sesame seeds.

Chicken legs soaking for a few minutes in a vinegar/water bath. Before everyone owned a refrigerator, cooks would apply an acidic solution because Haitian stewed chicken (poule en sauce) calls for the chicken to be washed with sour orange juice or vinegar before cooking. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted.

Reduced Vinegar Youlinji Chicken instructions

1. Cut the chicken into bite-sized pieces. Mix with the ○ ingredients well..
2. Drain the liquid from Step 1 and coat the chicken with the plain flour. Put everything in a plastic bag and shake well..
3. Pour the oil into a frying pan and fry the chicken until crispy and golden brown. If the chicken has its skin place the skin side down first. You can fry the chicken with less oil..
4. Cover with a lid and cook over a low heat for 3 to 4 minutes. After cooking through uncover and continue to fry the chicken until crispy..
5. Put all ● sauce ingredients into a heat-proof cup and mix well. Microwave the mixture to heat through. Add ○ ingredients and mix well..
6. Note: After frying the chicken, you can clean the frying pan and heat the sauce ingredients..
7. Pour the hot Step 5 sauce over Step 4. The main picture doesn't have any chopped green onion, just sesame seeds on top..
8. Note: If the vinegar you use is not so harsh, use 1 tablespoon. It's quite delicious..
9. If your microwave has a steam-cooking program you can make this dish much healthier. I recommend heating the sauce in a sauce pan..

Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. I did NOT find it too tangy at all - the vinegar ends up blending with all of the juice/liquid let off by the chicken. Could use a little perking up - next time I will add crushed garlic maybe seasoning salt/celery salt pepper.. I put some chicken thighs in a vinegar based marinade ready for diner but am not going to be able to cook them tonight. I know in general marinades with acid like lemon juice or vinegar should only be used for a couple of hours, but is this for best results or food safety? would it be ok to leave them in.