Main ingredients 🥩
boneless chicken thighlettucegreen onionred chili peppergreen chili pepperpotato starcheggssoy saucevinegarblack pepper
Yeo Kyung-ok's Yurin-gi
A deliciously tangy and sweet sauce poured over crispy, juicy chicken thigh slices for a satisfying crunch on the outside and tender bite within.
🙋 Recommended for
- ⭐ Those who want to recreate a restaurant-quality, crispy, clean-tasting yurin-gi at home.
- ⭐ People looking to balance the richness of fried foods with a tangy soy sauce and crunchy vegetables for a light, satisfying meal.
Ingredients needed 🛒2 servings
- chicken thigh meat (thigh) 2 pieces
- lettuce as needed
- green onion 1 stalk
- red pepper 1 piece
- green pepper 1 piece
- potato starch 2 tablespoons
- egg a little
- water a little
- soy sauce 3 tablespoons
- vinegar 3 tablespoons
- sugar 3 tablespoons
- water 3 tablespoons
- black pepper a little
Recipe 🍳
- Slice the chicken thigh meat thinly by cutting through the thicker parts and gently pounding it with the back of the knife to tenderize.
- Mix the prepared chicken with 2 tablespoons of potato starch, a little egg, and a small amount of water, ensuring the coating evenly adheres to the surface.
- Cut the green onion in half lengthwise and slice thinly; dice the red and green peppers finely. Tear the lettuce into bite-sized pieces, wash thoroughly, and drain well.
- Fry the chicken in preheated oil, spreading it out flat, for about 4 to 5 minutes until golden brown.
- In a bowl, combine water, soy sauce, sugar, vinegar, and black pepper to make a tangy and sweet yurin-gi sauce.
- Cut the fried chicken into bite-sized pieces, arrange on a plate lined with lettuce, pour the sauce over, and top with green onion and pepper garnishes.
- Pound the chicken thighs thin, coat them with potato starch, and prepare the lettuce and garnish vegetables.
- Fry the chicken in oil for 4 to 5 minutes until golden brown, then cut into serving-sized pieces.
- Place lettuce and chicken on a plate, pour the prepared soy sauce mixture over, and garnish with green onion and peppers.
Cooking tips 💡
- Turn up the heat 30 seconds before removing the chicken to fry at over 180 degrees Celsius—this ensures extra crispiness and reduces greasiness.
- When unsure if the chicken is cooked, insert a metal skewer—if it passes through smoothly and comes out easily, it’s done.
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