Yuringi is one of the most popular Korean-Chinese dishes of all time. Crispy fried chicken with crunchy vegetables doused in a sweet and sour dressing. It will absolutely blow your mind.
Yuringi (3-4 servings)
Ingredients:
- 1.1 lb (500g) boneless, skin-on chicken thighs (or chicken breasts)
- 1/4 head iceberg lettuce
- 1 large green onion (or 2 to 3 regular green onions)
- 1 clove garlic
- 2 mild red chilies
- 3 spicy Cheongyang chili peppers (or a mix of red and green bell peppers)
- High-heat oil (grape seed, vegetable oil, etc.), for frying
Marinade:
- 1/2 tbsp soy sauce
- 1/2 tbsp soju (or mirin, sake, dry sherry, Shaoxing wine, etc.)
- 1/4 tsp white pepper (or black pepper)
Dressing:
- 5 tbsp water
- 3.5 tbsp soy sauce
- 3 tbsp sugar
- 4 tbsp white vinegar
- 1 tsp chicken bouillon powder
- 1 tsp toasted sesame oil
Batter:
- 1 cup potato starch (or sweet potato starch, cornstarch)
- 1/2 cup (120ml) water
- 2 tbsp neutral oil (such as grape seed, vegetable oil, etc.)
- 1 egg white
Instructions:
MARINATE CHICKEN
1. Using a knife, try and get the chicken as even as possible. (You could also smack it a few times with the back of your knife or cut it into bite-sized pieces.) Make some small cuts along the edges to prevent the chicken from curling while it’s cooked. Transfer to a bowl.
2. Add all the marinade ingredients. Gently massage it. Cover and marinate in the fridge for 10 minutes.
PREP VEGETABLES
1. Thinly slice the lettuce.
2. Thinly slice some white part of the green onion. Soak it in cold water for 10 minutes to reduce that strong oniony flavor and make it more crisp and fresh. (If you don’t have a large green onion, you can just thinly slice 2 to 3 regular green onions.)
3. Finely chop the garlic. Thinly slice the red and green chilies. (If you have a family member who can’t handle spicy food, use less spicy or non-spicy chili peppers or replace them with bell peppers.)
MAKE SALAD DRESSING
In a small container, combine all the dressing ingredients. Mix well until the sugar is dissolved.
MAKE YURINGI
1. Make the batter: In a mixing bowl, add 1 cup of potato starch, along with the water, neutral oil, and egg white. Mix well until they are homogeneous.
2. Double-fry the chicken: Fill your wok (or pot) with enough oil. Heat that to 170℃ (340℉). Once it reaches the temperature, mix the batter one more time. Dip the chicken into the batter and carefully drop it into the oil. Fry, turning occasionally, for 3 to 4 minutes. (The chicken pieces might stick together, but don’t try to separate them in the oil.)
3. Once the chicken turns a light golden brown, take them out with a strainer. Smash them with a spatula. (This will not only separate them from each other, it will also help remove some of that moisture that’s trapped inside.)
4. Once they’re separated, increase the oil to 180℃ (355℉). Dump the chicken in. Fry, turning occasionally, for 3 more minutes or until golden brown and cooked through. Drain them on a wire rack and repeat with the remaining chicken pieces.
ASSEMBLE
1. Put some lettuce onto a plate. Make a little mountain with sliced fried chicken.
2. To the dressing, add the garlic and chili peppers and mix together. Using a spoon, add a generous amount of dressing over the top. Finish it off with green onion. Enjoy!
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Egg Fried Rice ( 5 minutes ONLY!)
- Jjajangmyeon (Black Bean Noodles)
- Jjamppong (Spicy Seafood Noodle Soup)
- Tangsuyuk (Sweet and Sour Pork)
- Spicy Jjajangmyeon (Sacheon Jjajang)
Yuringi (Korean Chicken Salad)
4
servingsIngredients
1.1 lb (500g) boneless, skin-on chicken thighs (or chicken breasts)
1/4 head iceberg lettuce
1 large green onion (or 2 to 3 regular green onions)
1 clove garlic
2 mild red chilies
3 spicy Cheongyang chili peppers (or a mix of red and green bell peppers)
High-heat oil (grape seed, vegetable oil, etc.), for frying
- Marinade:
1/2 tbsp soy sauce
1/2 tbsp soju (or mirin, sake, dry sherry, Shaoxing wine, etc.)
1/4 tsp white pepper (or black pepper)
- Dressing:
5 tbsp water
3.5 tbsp soy sauce
3 tbsp sugar
4 tbsp white vinegar
1 tsp chicken bouillon powder
1 tsp toasted sesame oil
- Batter:
1 cup potato starch (or sweet potato starch, cornstarch)
1/2 cup (120ml) water
2 tbsp neutral oil (such as grape seed, vegetable oil, etc.)
1 egg white
Directions
- Marinate Chicken
- Using a knife, try and get the chicken as even as possible. (You could also smack it a few times with the back of your knife or cut it into bite-sized pieces.) Make some small cuts along the edges to prevent the chicken from curling while it’s cooked. Transfer to a bowl.
- Add all the marinade ingredients. Gently massage it. Cover and marinate in the fridge for 10 minutes.
- Prep Vegetables
- Thinly slice the lettuce.
- Thinly slice some white part of the green onion. Soak it in cold water for 10 minutes to reduce that strong oniony flavor and make it more crisp and fresh. (If you don’t have a large green onion, you can just thinly slice 2 to 3 regular green onions.)
- Finely chop the garlic. Thinly slice the red and green chilies. (If you have a family member who can’t handle spicy food, use less spicy or non-spicy chili peppers or replace them with bell peppers.)
- Make Salad Dressing
- In a small container, combine all the dressing ingredients. Mix well until the sugar is dissolved.
- Make Yuringi
- Make the batter: In a mixing bowl, add 1 cup of potato starch, along with the water, neutral oil, and egg white. Mix well until they are homogeneous.
- Double-fry the chicken: Fill your wok (or pot) with enough oil. Heat that to 170℃ (340℉). Once it reaches the temperature, mix the batter one more time. Dip the chicken into the batter and carefully drop it into the oil. Fry, turning occasionally, for 3 to 4 minutes. (The chicken pieces might stick together, but don’t try to separate them in the oil.)
- Once the chicken turns a light golden brown, take them out with a strainer. Smash them with a spatula. (This will not only separate them from each other, it will also help remove some of that moisture that’s trapped inside.)
- Once they’re separated, increase the oil to 180℃ (355℉). Dump the chicken in. Fry, turning occasionally, for 3 more minutes or until golden brown and cooked through. Drain them on a wire rack and repeat with the remaining chicken pieces.
- Assemble
- Put some lettuce onto a plate. Make a little mountain with sliced fried chicken.
- To the dressing, add the garlic and chili peppers and mix together. Using a spoon, add a generous amount of dressing over the top. Finish it off with green onion. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml