Today I bring you another Chinese-Korean dish called yuringi (pronounced yu-rin-gi). It’s fried chicken with pepper and a light sour sauce. A crunchy piece of chicken dipped in sweet, sour and salty sauce that tastes crunchy and delicious! Chopped chilies add flavor to this dish for a spicy food lover like me! It never feels greasy but is very refreshing. This dish originated in China and is another Sino-Korean dish along with many others I’ve made (see the full list of my Chinese-Korean recipes here).
Unlike most Korean fried chicken, urangi is served with crunchy vegetables and plenty of sweet, sour, and savory sauce. Now, with my recipe, you can easily make it at home, and if you prefer to make this dish mild, use a little or no hot pepper, and even green and red peppers in place of the chili. Make sure to slice it very thin!
If you have any leftovers, refrigerate for up to 3 days and serve with rice. This dish always goes well with rice!
Enjoy the recipe and happy holidays!
3 to 4 servings
- 1 pound boneless, skinless chicken thighs
- ½ teaspoon kosher salt
- Half teaspoon ground black pepper
- 2 inches from the white part of dai ba (or 2 to 3 regular green onions), thinly sliced lengthwise
- 1/4 small onion (about 2 tablespoons), thinly sliced
- 2 cups grapeseed oil (or vegetable oil, corn oil) for frying
- 4-5 lettuce leaves
- 3 to 4 hot green and red hot peppers (or non-hot peppers, green and red peppers), thinly sliced
For the sauce:
- 2 tablespoons grape seed oil (or vegetable oil)
- 1 teaspoon ground chili pepper (or 2 dried red chili peppers or Korean chili flakes)
- 3 tablespoons soy sauce
- 3 tablespoons white vinegar (or apple cider vinegar)
- 3 tablespoons turbinado sugar (or white or brown sugar)
- 2 tablespoons water
- 4 cloves garlic minced
- 1 teaspoon toasted sesame oil
For the dough:
Prepare chicken and onions
- Dry the chicken thighs by patting with paper towels. Get an intricate pattern on both sides of the chicken pieces.
- Strike the thighs to an even thickness with a meat tenderizer or with the back of a kitchen knife.
- Sprinkle both sides with salt and ground black pepper.
- Set aside or refrigerate until ready to use.
- Put the grated green onions and onions in a bowl and add cold water. Let her sit.
Make the sauce:
- Heat vegetable oil in a small skillet until it begins to smoke, about 30 seconds to 1 minute.
- Take off the fire. Stir in the pepper flakes, stirring, until slightly brown. Drain the oil into a medium-sized stainless steel bowl.
- Add soy sauce, vinegar, sugar, water, garlic and sesame oil.
- Stir well until the sugar is completely dissolved.
Make the mixture:
- Prepare a shallow and wide bowl (I use a large, shallow plastic bowl).
- Add starch and salt. Crack an egg.
- Mix well with a spoon or whisk.
- Heat the oil in a large deep skillet over medium heat until it reaches about 340 to 350 degrees Fahrenheit. If you don’t have a kitchen thermometer, test the temperature of the oil by dipping the tip of a piece of chicken into it. If it bubbles, it is ready.
- Dip a piece of chicken in the mixture and wipe the excess off the side of the bowl. Add it to the oil one piece at a time, working in batches if the pan is small. The large 12-inch fryer is ideal for frying 4 pieces of chicken thighs at a time. Repeat the process with the rest of the chicken pieces until they are all in the skillet.
- Fry the chicken thoroughly, flipping the chicken with tongs, until light golden brown and crispy, about 5 to 6 minutes. When each piece is done, transfer it to a colander over a bowl to drain the excess oil.
- Reheat the oil for 1 minute and add the whole chicken again. It will look a little soggy at first. Fry well, stirring occasionally, until all chicken pieces are dark golden brown and very crunchy, for another 5 to 6 minutes.
- Transfer the chicken pieces to the strainer over the pot to drain. Let them cool for a few minutes until you can handle them.
- Add the chili pepper slices to the sauce and mix together.
- Drain the soaked green onions and onions through a colander set in the sink. Rinse under cold running water, flipping by hand for 10 seconds. drain well.
- Cut the chicken into small pieces and put them on a large plate lined with lettuce. Remove the pepper from the sauce with a spoon and place it over the chicken.
- Add the chopped green onions and onions and gently pour the rest of the sauce on top.
- Serve immediately.