Yuringi (Crispy Lemon Soy Chili Chicken Salad)
Yuringi (Crispy Lemon Soy Chili Chicken Salad)
Ingredients
For the Chicken
- 3 boneless chicken thighs, large
- 3/4 tablespoon salt
- as needed black pepper, to taste
- 1 tablespoon oyster sauce
- 1 tablespoon mirin
- as needed potato starch, for coating
- as needed light oil, for pan-frying
For the Sauce
- 3 tablespoons soy sauce
- 2 1/2 tablespoons sugar
- 2 tablespoons lemon juice
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 2 green chilies, to 3, thinly sliced, to taste
- 2 red chilies, to 3, thinly sliced, to taste
For Serving
- 1/2 iceberg lettuce, washed and torn
- as needed green onion, thinly sliced
- as needed lemon slices, for garnish
Instructions
- 1
Core the 1/2 iceberg lettuce by hitting the core on a cutting board. Wash the lettuce thoroughly and tear it into bite-sized pieces. Place the washed and torn lettuce in a colander to drain.
⏱️ 5 min
- 2
Place the 3 large boneless chicken thighs in a bowl. Season the chicken with 3/4 tablespoon salt and black pepper to taste. Add 1 tablespoon oyster sauce and 1 tablespoon mirin. Mix the chicken thoroughly with the seasonings, using gloves if desired. Cover the bowl with plastic wrap and marinate for 2 to 30 minutes.
⏱️ 5 min
- 3
Take the green onions and slice the white parts lengthwise into thin strips. Then, thinly slice the green parts. Place the thinly sliced green onions into a bowl with ice water and let them soak for 10 minutes to crisp up.
⏱️ 5 min
- 4
Mince 1 teaspoon of ginger and 1 tablespoon of garlic.
⏱️ 5 min
- 5
In a measuring cup or bowl, combine 3 tablespoons soy sauce, 2 1/2 tablespoons sugar, 2 tablespoons lemon juice, 1 tablespoon rice vinegar, 2 tablespoons water, 1 tablespoon sesame oil, 1 tablespoon minced garlic, and 1 teaspoon minced ginger. Add the 2 to 3 thinly sliced green and red chilies (adjust to taste). Mix all sauce ingredients together thoroughly with a spoon.
⏱️ 5 min
- 6
Lightly coat the marinated chicken thighs with potato starch using a sieve, ensuring they are evenly dusted. Heat a lightly oiled pan over medium-high heat. Place the chicken thighs skin-side down in the pan. Cover the chicken with a piece of parchment paper, then place a heavy pan or pot on top to press the chicken down. Cook until the skin is deeply golden and crispy, about 7-8 minutes.
⏱️ 8 min
- 7
Remove the heavy pan and parchment paper, then flip the chicken thighs and cook through until fully cooked, about 5-7 minutes. Once cooked, remove the chicken from the pan and place it on a cutting board.
⏱️ 7 min
- 8
Slice the crispy chicken thighs into strips or bite-sized pieces.
⏱️ 3 min
- 9
Arrange the washed and torn iceberg lettuce on a serving plate. Top the lettuce with the sliced crispy chicken. Spoon the prepared lemon soy chili sauce generously over the chicken. Garnish with the thinly sliced green onions (drained from ice water) and lemon slices around the plate.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Yuringi (Crispy Lemon Soy Chili Chicken Salad)
For the Chicken
- 3 boneless chicken thighs, large
- 3/4 tablespoon salt
- as needed black pepper, to taste
- 1 tablespoon oyster sauce
- 1 tablespoon mirin
- as needed potato starch, for coating
- as needed light oil, for pan-frying
For the Sauce
- 3 tablespoons soy sauce
- 2 1/2 tablespoons sugar
- 2 tablespoons lemon juice
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 2 green chilies, to 3, thinly sliced, to taste
- 2 red chilies, to 3, thinly sliced, to taste
For Serving
- 1/2 iceberg lettuce, washed and torn
- as needed green onion, thinly sliced
- as needed lemon slices, for garnish
Instructions
- 1
Core the 1/2 iceberg lettuce by hitting the core on a cutting board. Wash the lettuce thoroughly and tear it into bite-sized pieces. Place the washed and torn lettuce in a colander to drain.
⏱️ 5 min - 2
Place the 3 large boneless chicken thighs in a bowl. Season the chicken with 3/4 tablespoon salt and black pepper to taste. Add 1 tablespoon oyster sauce and 1 tablespoon mirin. Mix the chicken thoroughly with the seasonings, using gloves if desired. Cover the bowl with plastic wrap and marinate for 2 to 30 minutes.
⏱️ 5 min - 3
Take the green onions and slice the white parts lengthwise into thin strips. Then, thinly slice the green parts. Place the thinly sliced green onions into a bowl with ice water and let them soak for 10 minutes to crisp up.
⏱️ 5 min - 4
Mince 1 teaspoon of ginger and 1 tablespoon of garlic.
⏱️ 5 min - 5
In a measuring cup or bowl, combine 3 tablespoons soy sauce, 2 1/2 tablespoons sugar, 2 tablespoons lemon juice, 1 tablespoon rice vinegar, 2 tablespoons water, 1 tablespoon sesame oil, 1 tablespoon minced garlic, and 1 teaspoon minced ginger. Add the 2 to 3 thinly sliced green and red chilies (adjust to taste). Mix all sauce ingredients together thoroughly with a spoon.
⏱️ 5 min - 6
Lightly coat the marinated chicken thighs with potato starch using a sieve, ensuring they are evenly dusted. Heat a lightly oiled pan over medium-high heat. Place the chicken thighs skin-side down in the pan. Cover the chicken with a piece of parchment paper, then place a heavy pan or pot on top to press the chicken down. Cook until the skin is deeply golden and crispy, about 7-8 minutes.
⏱️ 8 min - 7
Remove the heavy pan and parchment paper, then flip the chicken thighs and cook through until fully cooked, about 5-7 minutes. Once cooked, remove the chicken from the pan and place it on a cutting board.
⏱️ 7 min - 8
Slice the crispy chicken thighs into strips or bite-sized pieces.
⏱️ 3 min - 9
Arrange the washed and torn iceberg lettuce on a serving plate. Top the lettuce with the sliced crispy chicken. Spoon the prepared lemon soy chili sauce generously over the chicken. Garnish with the thinly sliced green onions (drained from ice water) and lemon slices around the plate.
⏱️ 5 min