Crispy Chicken Breast Yu Rin Ki
Chef Lee Yeon-bok Style! Tangy and Sweet Yu Rin Ki, Effortlessly Made with Frozen Chicken Breast
Enjoy this flavorful dish of deep-fried chicken breast with a refreshing Yu Rin Ki sauce and fresh vegetables. This recipe allows you to easily create a special gourmet meal at home with simple ingredients!
Main Ingredients- 2 Chicken Breasts (use pre-cooked frozen or raw)
- 1/4 Onion
- 4 Lettuce Leaves
- A handful of baby greens
- 1 Red Chili Pepper
- 1 Green Chili Pepper
Batter & Coating- 1 cup Frying Flour (Tempura Flour)
- 1/2 cup Starch (Potato or Corn Starch)
- 150ml Water
- 1 cup Frying Flour (Tempura Flour)
- 1/2 cup Starch (Potato or Corn Starch)
- 150ml Water
Cooking Instructions
Step 1
Tip: Using pre-cooked frozen chicken breast is convenient as it significantly reduces cooking time. You can also use other chicken parts like tenderloin or thigh meat. If using raw chicken breast, it will result in an even more tender texture.
Step 2
Wash and thoroughly dry all fresh vegetables. While this recipe uses lettuce and baby greens, feel free to substitute with other greens like romaine or regular lettuce.
Step 3
Finely slice the red and green chili peppers. You can adjust the amount based on your preference for spice.
Step 4
Peel and thinly julienne the onion. Slicing them thinly ensures they cook evenly without becoming too soft.
Step 5
Cut the chicken breast into bite-sized pieces, approximately 2-3 cm. Avoid cutting them too small, as they might break apart during frying.
Step 6
Arrange the washed and dried lettuce leaves and baby greens on a serving plate. The fresh greens will balance the richness of the fried chicken.
Step 7
In a bowl, combine all the sauce ingredients: soy sauce, vinegar, oligodang, lemon juice, and minced garlic. Stir well until the sweetener is dissolved. Add the sliced chili peppers to the sauce and mix. (Alternatively, you can add the chili peppers to the sauce during preparation or before coating the chicken.)
Step 8
In a large bowl, mix the frying flour and starch. Gradually add the water (150ml) while whisking to create a batter. The batter should be thick enough to coat the chicken lightly without being too runny.
Step 9
Place some extra starch (or flour) in a plastic bag or on a plate. Add the cut chicken pieces and toss to lightly coat them. This helps the batter adhere better and creates a crispier coating.
Step 10
Dip the lightly coated chicken pieces into the prepared batter, ensuring each piece is evenly coated. The goal is a thin layer of batter.
Step 11
Heat enough oil in a pan to about 170-180°C (340-350°F). Carefully add the battered chicken pieces one by one. Fry until they are golden brown and crispy. Avoid overcrowding the pan. Maintain a medium heat to ensure the chicken cooks through without burning the exterior. Once fried, transfer the chicken to a wire rack to drain excess oil.
Step 12
Tip: For extra crispiness and to remove excess oil, you can briefly air fry the fried chicken pieces at 180°C (350°F) for about 2-3 minutes.
Step 13
Arrange the drained fried chicken and julienned onions on the plate with the bed of lettuce.
Step 14
Pour the prepared Yu Rin Ki sauce evenly over the fried chicken and onions.
Step 15
Serve immediately, or gently toss everything together to allow the sauce to meld with the chicken and vegetables. The combination of the tangy sauce and crispy chicken is incredibly delicious!
Step 16
The sweet and sour sauce, combined with the fresh vegetables and chili peppers, cuts through the richness of the fried chicken, making each bite delightful. This dish is a crowd-pleaser and perfect for special occasions, dinner parties, or when you want to impress guests. Give it a try!
