Maangchi: Yuringi pepper fried chicken
Original-author tutorial linked from the Yuringi recipe.
Official cooking video · Maangchi · YOUTUBEKorean-Chinese Yuringi: Crispy Chicken with Pepper Vinegar Sauce (4)
Yuringi is a Chinese-origin dish adapted in Korean-Chinese restaurants. Unlike sticky Korean chicken gangjeong, its crisp chicken is topped with a loose soy-vinegar-pepper sauce just before serving.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Pat dry and flatten the chicken thighs to even thickness; season with 1/2 tsp salt and pepper. Wash hands and boards after handling raw poultry.
- 02
Dissolve 3 tbsp each soy sauce, vinegar and sugar with 2 tbsp water, minced garlic and sesame oil. Thinly slice scallion, onion and green peppers; add chili flakes if desired.
- 03
Whisk the egg, 1/4 cup potato starch and a pinch of salt; coat each chicken piece.
- 04
Heat oil in a deep pan to about 170–175°C. Fry the chicken in batches, drain briefly, then fry again until crisp. Confirm at least 74°C at the thickest part with a thermometer.
- 05
Slice the cooked chicken and place on lettuce, top with peppers, scallion and onion. Pour over the sauce just before serving.
Helpful source links
Before you cook
Prevent raw-poultry cross-contamination and cook chicken to at least 74°C. Keep water away from hot frying oil and fry in small batches. Check egg, soy, possible wheat and sesame allergens. Refrigerate leftovers within 2 hours and reheat to 74°C.
Allergens: 달걀 / egg / 卵, 대두·밀 가능성(간장 라벨 확인) / soy and possible wheat in soy sauce / しょうゆの大豆・小麦, 참깨(참기름) / sesame / ごま
Image & source credits
These illustrations stand in for food photos.
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