Chicken Yurinchi
Recipe By:
Prep + Cook Time:
25 minutes
Serving Size:
4 Servings
As featured in the:
Nov. 28, 2025 Coupon Book
Chef Grant loves chicken yurinchi — the Japanese take on Chinese sweet and sour chicken. The chiffonade shiso adds a bright, refreshing finish that cleanses the palate and keeps you coming back for the next bite!
Ingredients
4 pieces boneless, skin-on chicken thighs, cut into bite sized pieces
1/2 cup tsuyu
2 cups potato starch (plus extra for slurry, as needed)
4 cups oil
3 tbsp. ketchup
3 tbsp. sugar
3 tbsp. vinegar
3 tbsp. mirin
5 pieces shiso chiffonade
Instructions
Place the chicken and tsuyu in a zip-top bag. Remove as much air as possible and marinate for at least 30 minutes or up to 1 day. Drain the marinade, dredge the chicken pieces in potato starch and heat the oil to 300°F. Fry the chicken until golden brown and delicious. Drain on paper towels, then transfer to a mixing bowl.
In a small sauté pan, combine the ketchup, sugar, vinegar and mirin. Bring to a quick boil, then thicken with a slurry made from equal parts potato starch and water. Pour the sauce over the fried chicken, sprinkle with shiso, toss well and serve immediately.
Recipe By:
Prep + Cook Time:
25 minutes
Serving Size:
4 Servings
As featured in…
Nov. 28, 2025 Coupon Book
