Yurinji (Chinese-Style Fried Chicken)
A clean, crowd-pleasing fried chicken breast dish. Paired with a tangy soy-based sauce, it stays tender and juicy without ever feeling greasy. Perfect for the whole family.
Ingredients
Main Ingredients
- Chicken breast3 pieces
- Flour2 tbsp
- Eggs2
- Breadcrumbs1 paper cup
- Grapeseed oil1 paper cup
- Lettuce (small)1
- Green onion1 stalk
- Radish sprouts1 pack
- SaltA pinch
- Black pepperA pinch
- Cooking rice wine1 tbsp
Sauce
- Soy sauce5 tbsp
- Vinegar5 tbsp
- Sugar5 tbsp
- Minced garlic1 tbsp
- Minced onion (medium)1
- Green chili pepper1
- Red chili pepper1
Directions
- 1
Season the chicken breasts with salt, pepper, and rice wine and let marinate for 30 minutes. Prep the vegetables while the meat rests.
- 2
Mix the soy sauce, vinegar, sugar, minced garlic, minced onion, and minced green and red chili peppers to prepare the sauce in advance.
- 3
Pat the marinated chicken breasts dry with paper towels. Set out the flour, beaten egg, and breadcrumbs in separate containers.
- 4
First, coat the chicken evenly with flour.
- 5
Next, dip it in the beaten egg to coat evenly.
- 6
Finally, coat with breadcrumbs. Press firmly with your hands so the coating doesn't peel off during frying.
- 7
Coat all three pieces evenly with the batter.
- 8
Heat a pan with plenty of grapeseed oil over low heat. Add the chicken, cover, and cook for 5 minutes. Then uncover, flip, cover again, and fry for another 5 minutes.
- 9
Place the fried chicken on a wire rack to drain the oil. While frying, tear the lettuce into bite-size pieces and julienne the green onion, spreading them on a large plate. Slice the chicken into bite-size pieces as well.
- 10
Spoon the prepared sauce evenly over the top and garnish with radish sprouts to finish. Serve alongside the vegetables.
Tips
If the pieces are thick and you worry the outside will burn, butterfly the chicken breast and fry (4 minutes, then flip and fry 2 more). Frying with the lid on reduces air contact so the inside cooks faster. You can also mix flour and starch 1:1 for the coating.