IllustrationYurinji (Crispy Chicken in Tangy Soy Sauce)
Chinese & Asian · Chinese & Asian
This recipe is shown exactly as the chef wrote it. Serving-size math isn't ready for this one yet. The amounts are based on 2 servings.
Ingredients
- Boneless chicken thighs10.6 oz
- Starch powder4 Tbsp
- Cooking oil
- Salt
- Black pepper
- Cabbage
- Water8 Tbsp
- Soy sauce2 Tbsp
- Vinegar2½ Tbsp
- Sugar2 Tbsp
- Minced garlic1 Tbsp
- Chopped scallions1 Tbsp
- Gochugaru (Korean chili flakes)
- Cooking oil — as needed, for frying
- Salt — a little
- Black pepper — a little
- Cabbage — shredded, or cucumber, a little
- Gochugaru (Korean chili flakes) — a little, optional
How to make it
- 1
Cut the chicken thighs into bite-size pieces and season with salt and pepper.
- 2
Coat evenly in starch and fry twice in 350°F (170°C) oil until crisp.
- 3
Put the sauce ingredients in a pot in the given ratio, bring to a boil and let cool.
- 4
Spread the shredded cabbage (or cucumber) on a plate and place the fried chicken on top.
- 5
Pour the chilled sauce over and serve.
From Bob Kim's recipe book