Crispy and Flavorful Yuringi: A Savory Fried Chicken Delight for Two

Yuringi (유린기) is a Chinese-style fried chicken dish, known for its crispy texture paired with a refreshing tangy soy-vinegar sauce. Perfect for two, this recipe combines juicy fried chicken with a sweet and sour dressing, garnished with fresh vegetables. Here’s how to make this delicious dish in a few simple steps!

Ingredients (For 2 Servings)

For the Chicken:

• Chicken breast or thigh: 300g (boneless, skinless)
• Cornstarch: 1/2 cup (for coating)
• Egg: 1 (lightly beaten)
• Salt and pepper: To taste
• Vegetable oil: For deep frying

For the Sauce:

• Soy sauce: 2 tablespoons
• Vinegar: 2 tablespoons (rice vinegar or white vinegar)
• Sugar: 1 tablespoon
• Water: 2 tablespoons
• Sesame oil: 1 teaspoon
• Garlic: 1 clove (minced)
• Red chili: 1 (thinly sliced, optional for heat)

For Garnish and Vegetables:

• Cucumber: 1/2 (julienned)
• Carrot: 1/2 (julienned)
• Green onions: 2 stalks (finely sliced)
• Sesame seeds: 1 teaspoon (optional)
• Cilantro: A handful (optional)

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Step-by-Step Yuringi Recipe

Step 1: Prepare the Chicken

• Slice the chicken into bite-sized pieces or strips, about 1-2 inches wide.
• Season the chicken with salt and pepper, then dip each piece in the beaten egg, followed by coating it evenly with cornstarch.
• Tip*: Lightly pressing the cornstarch into the chicken ensures an extra crispy texture when fried.

Step 2: Fry the Chicken

• Heat vegetable oil in a deep pan or pot over medium heat (around 180°C or 350°F).
• Fry the chicken pieces in batches for about 3-4 minutes until golden brown and crispy.
• Remove and drain on paper towels to remove excess oil.
• Tip*: Fry in small batches to maintain the oil temperature, ensuring crispiness.

Step 3: Prepare the Sauce

• In a small bowl, combine soy sauce, vinegar, sugar, water, minced garlic, and sliced chili (if using).
• Mix well until the sugar dissolves completely, then stir in the sesame oil.
• Tip*: Adjust the balance of sweet, sour, and salty to your liking by tweaking the amount of sugar and vinegar.

Step 4: Toss the Vegetables

• Prepare the julienned cucumber, carrot, and green onions.
• Toss them lightly together in a bowl for a fresh and crunchy garnish.
• Tip*: Keep the vegetables crisp by chilling them in the refrigerator until serving.

Step 5: Serve the Chicken

• Arrange the fried chicken on a plate and drizzle the tangy soy-vinegar sauce generously over the top.
• Garnish with the fresh vegetable mix and sprinkle with sesame seeds and cilantro if desired.
• Tip*: Serve the sauce on the side for dipping if you prefer to keep the chicken extra crispy.

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Bonus Tips for the Best Yuringi:

• Use cold water for the cornstarch slurry: If you want an extra crispy coating, mix a bit of cornstarch with cold water and dip the chicken in it before frying.
• Double fry for extra crunch: Fry the chicken once until lightly golden, remove, then refry for an even crispier texture.
• Balance the sauce: Taste the sauce before pouring it over the chicken to ensure it’s balanced to your preference—sweet, tangy, and savory.
• Keep the vegetables fresh: Fresh garnishes like cucumber and carrot add a nice crunch and contrast to the fried chicken.
• Serve immediately: Yuringi is best enjoyed right after it's made to preserve the crispiness of the chicken and the freshness of the vegetables.

Enjoy this savory and tangy Yuringi, with its perfect balance of crispy chicken and refreshing vegetables, served with or without rice!