If you’re looking for a reason to get out of that dent in the couch and into the kitchen without too much effort, this is the Yuringi – 유린기 recipe for you. It’s more of a let-it-do-its-thing-in-the-pan kind of recipe so it’s perfect for lazy folks.
The key to this delicious aromatic dish is freshly ground pepper which brings a mild heat to the dish.
The oil is the key to the flavor of the dish because the spices infuse into it and coat and fry each piece of chicken until the flavor of the pepper and other aromatics goes into the meat. The onions and tomato give the dish somebody and add thickness to the gravy. You can reduce the amount of pepper if your spice threshold is low, but I’d recommend that you don’t go too low.
This recipe will give a moderately hot & spicy dish.
Ingredients for Yuringi
- 1 pound boneless & skinless chicken thighs
- ½ teaspoon Salt
- ¼ teaspoon ground black pepper
- 2 inches of the white part of green onion
- 3 regular green onions), thinly sliced lengthwise
- ¼ onion, thinly sliced
- 2 cups grapeseed oil (or vegetable oil, corn oil) for frying
- 4-5 lettuce leaves
- 2 green and 1 red chili pepper, thinly sliced
Sauce:
- 2 tablespoons grapeseed oil (or olive oil)
- 1 teaspoon chili pepper flakes
- 4 tablespoons lite soy sauce
- 3 tablespoons, rice vinegar
- 3 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon, minced garlic
- 1 teaspoon sesame oil
Batter:
- ¼ cup potato starch
- ⅛ teaspoon salt
- 1 large egg
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Ingredients
- 1 pound boneless & skinless chicken thighs
- ½ teaspoon Salt
- ¼ teaspoon ground black pepper
- 2 inches of the white part of green onion
- 3 regular green onions), thinly sliced lengthwise
- ¼ onion, thinly sliced
- 2 cups grapeseed oil (or vegetable oil, corn oil) for frying
- 4-5 lettuce leaves
- 2 green and 1 red chili pepper, thinly sliced
- Ingredients for Sauce:
- 2 tablespoons grapeseed oil (or olive oil)
- 1 teaspoon chili pepper flakes
- 4 tablespoons lite soy sauce
- 3 tablespoons, rice vinegar
- 3 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon, minced garlic
- 1 teaspoon sesame oil
- Ingredients for Batter:
- ¼ cup potato starch
- ⅛ teaspoon salt
- 1 large egg
Instructions
Prepare the chicken and onions
- Pat the chicken thighs dry with paper towels. Using your knife, score the chicken on both sides of the chicken thighs.
- Pound the meat with a meat tenderizer or use the back of your kitchen knife.
- Sprinkle salt and pepper evenly on both sides and set it aside.
- Place the shredded green onion and onion in a bowl with cold water for about 2 mins.
Make the sauce:
- Heat the vegetable oil in a small pan until it begins to smoke.
- Remove from the heat. Stir in the pepper flakes until they are slightly brown. Strain the oil into a medium-sized stainless steel bowl.
- Add the soy sauce, vinegar, sugar, water, garlic, and sesame oil.
- Stir well until the sugar is completely dissolved.
Make the batter:
- Prepare a shallow and wide bowl (I use my large, shallow plastic bowl).
- Add the starch and salt. Crack in an egg.
- Mix well with a spoon or a whisk.
Fry the chicken:
- Heat the oil in a large, deep pan over medium-high heat until it reaches about 340° to 350° F.
- Dip a chicken piece into the batter and wipe off the excess with the side of the bowl. Add it to the oil one piece at a time, working in batches. Make sure you don’t overcrowd the pan
- Deep-fry the chicken, turning them with a tong until all sides are golden brown for about 3-4 minutes. Transfer the chicken to a strainer over a bowl to drain the excess oil. I usually like to place a paper towel underneath.
- Reheat the oil for about 1 minute and add all the chicken again. Deep-frying in two batches will add a nice crisp and crunch to the chicken
- Transfer the chicken pieces to the strainer over the bowl and let them cool down.
Serve:
- Add the sliced chili pepper to the sauce and mix it together.
- Using a strainer, drain the soaked green onion and onion. Rinse under cold running water for 10 seconds and set aside to drain.
- Cut the chicken into bite-size pieces and put them on a large plate over the spread-out lettuce leaves.
- Spoon the peppers out of the sauce and put them on top of the chicken.
- Garnish with the shredded green onion and onion and gently drizzle the remaining sauce over the chicken.
Notes
If you don’t want to serve this dish right away, you can always serve the sauce on the side so the chicken doesn’t get soft and soggy. Try this dish with a side of steamy, jasmine rice and pickled daikon radish. It’s Simply Deee-lish… Mashisoyo!