Easy Youlinji - Chinese Deep Fried Chicken with Sweet and Sour Sauce
Easy Youlinji - Chinese Deep Fried Chicken with Sweet and Sour Sauce

Hello, I am Laura. Today, we’re going to prepare easy youlinji - chinese deep fried chicken with sweet and sour sauce recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Easy Youlinji - Chinese Deep Fried Chicken with Sweet and Sour Sauce Recipe

Easy Youlinji - Chinese Deep Fried Chicken with Sweet and Sour Sauce is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Easy Youlinji - Chinese Deep Fried Chicken with Sweet and Sour Sauce is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook easy youlinji - chinese deep fried chicken with sweet and sour sauce using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Easy Youlinji - Chinese Deep Fried Chicken with Sweet and Sour Sauce:

  1. Take 1 Chicken breast
  2. Prepare 4 leaves Lettuce
  3. Get 1 tbsp ●
  4. Make ready 1 tbsp ● Soy sauce
  5. Prepare 1 pinch ● Pepper
  6. Get 3 tbsp ☆ Vinegar
  7. Take 1 tbsp ☆ Soy sauce
  8. Make ready 2 tsp ☆ Sugar
  9. Take 1 pinch ☆ Pepper
  10. Make ready 1 pinch ☆ Sesame oil
  11. Prepare 1 ☆ Scallion
  12. Get 1 pinch ☆ Grated ginger

Instructions to make Easy Youlinji - Chinese Deep Fried Chicken with Sweet and Sour Sauce:

  1. Put chicken breast and ● in a plastic bag and marinate for about 30 minutes.
  2. Heat a generous amount of oil in a pan and fry the skin side of the meat.
  3. Combine the ☆ ingredients and make the sauce. ※ Mince the scallion.
  4. Cut the fried chicken into small pieces, and top on the lettuce torn to bite sizes. Pour over the sauce made in Step 3.

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