Shandong Chicken (You Lin Ji)
Crisp-skinned chicken thighs, fried and sliced, then drenched in a sharp, garlicky dressing of soy, black vinegar, sugar and chili. Bright, tangy and impossible to stop eating.
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Start your free weekContinue with free accessMarinate
Flatten the thighs to an even thickness. Rub with the soy sauce, Shaoxing wine, salt and white pepper and leave for 15 minutes.
Mix the dressing
Stir together the garlic, chilies, soy sauce, black vinegar, sugar, sesame oil and 2 tbsp water until the sugar dissolves. Add half the coriander.
Coat and fry
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Crisp the skin
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Slice and dress
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Marinate
Flatten the thighs to an even thickness. Rub with the soy sauce, Shaoxing wine, salt and white pepper and leave for 15 minutes.
Mix the dressing
Stir together the garlic, chilies, soy sauce, black vinegar, sugar, sesame oil and 2 tbsp water until the sugar dissolves. Add half the coriander.
Coat and fry
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Crisp the skin
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Slice and dress
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The Story Behind the Dish
Shandong (Lu) cuisine is the oldest of China's eight great culinary traditions and long shaped imperial cooking in Beijing. You lin ji — 'oil-drenched chicken' — originally described a whole chicken basted with hot oil until its skin crackled.
The modern restaurant version, with boneless fried chicken and a vinegar-garlic sauce, became a favourite in Taiwan and Chinese restaurants worldwide.
⭐ Why It's Famous
The sharp, sweet-sour dressing cuts through the crisp, rich chicken perfectly — it tastes lighter than any fried dish has a right to.
💡 Fun Fact
Shandong cooks are famous for their use of vinegar and scallions, and many classic Beijing dishes were actually created by chefs from Shandong.
Shandong Province
36.65°N, 117.12°E
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