Yuringi
“Just say when.” A phrase commonly heard when being dished out delicious things…
You thought I was talking about cheese? No, no. I’m talking about green onion.
The perfect topping for Yuringi.
A Korean & Chinese fusion fried chicken dish, that is coated in a sweet and sour sauce, piled high with chopped peppers and slices of those irresistible green onions.
Yuringi is typically served family style in restaurants, so I never had the chance to try it— until now.
This recipe is suitable for two people, so now you too can have the chance to enjoy this (smaller) mountain of tasty fried chicken!
Recipe:
Serves 2 people
4 boneless chicken thighs, skin on
1 tsp Josu’s Just Salt
1/2 tsp ground black pepper
1/2 cup potato starch
2 eggs
1 bunch green onion
3 leaves lettuce
Lay your chicken on a cutting board, season with Josu’s Just Salt and black pepper on both sides.
Place plastic wrap or parchment paper on top of the chicken. With the back of a knife, or a meat tenderizer, pound the chicken until slightly thinner. This will allow it to cook more evenly.
Prepare the batter:
In a medium bowl combine the potato starch and eggs. Whisk to combine. Set aside.
Prepare the toppings:
Slice your green onion into thin strips. Place in a bowl of ice water and submerge. Set aside for plating.
Wash your lettuce to be used for plating, and set aside to drip dry in a colander.
For the Sauce:
2 tbsp neutral oil
2 whole dried chilis, crushed
4 tbsp soy sauce
3 tbsp rice vinegar
3 tbsp brown sugar or Swerve Brown Sugar Replacement
2 tbsp water (or chicken stock)
1-2 cloves minced garlic
5-8 Korean green peppers, chopped thinly
In a small saucepan, add your oil and crushed chilis. Place over medium heat until the chilis start to sizzle and become fragrant, careful not to burn them.
Pour oil through a sieve into a medium sized heatproof bowl. Discard the strained chili flakes.
Add the remainder of the sauce ingredients and stir to dissolve the sugar. Set aside for plating.
To Fry:
In a heavy bottomed pot, add 1/2 litre of neutral oil. Heat to 325 degrees.
Coat the flattened, seasoned chicken, in your potato starch batter, allow excess to drip off.
Once the oil has reached the desired temperature, drop in your chicken. Cook for 2-3 minutes on each side. Remove from the oil and allow it to rest for 5 minutes. We are going to do a double fry!
Turn the heat up under your pot until it reaches 350 degrees. Add the rested chicken back in, frying for an additional 1-2 minutes or until golden and crispy. Internal temperature of 165 degrees.
To plate:
Place your fried chicken on a clean cutting board. Chop into bite sized strips.
Add your washed lettuce to a large serving plate
Arrange your cut chicken on top of the lettuce.
Spoon 1/2 of your prepared sauce over the chicken.
Top with your thinly sliced green onions.
Finish off with the remainder of your sauce, or serve it in a bowl on the side (to help keep the chicken crunchy)
This is best eaten right away, alongside rice. ENJOY.
