However, the variation of this dish that is fried after being coated with flour is also often referred to as yurinchi, due to the fact that the original method is time-consuming and the sauce tends to become stuck to the chicken while cooking.
しかし、調理時間の短縮やソースがからみやすい等の理由で、粉をまぶして揚げたものについても油淋鶏として紹介される事が多い。