Pepper chicken Recipe

Pepper chicken Recipe:

I’m going to introduce you to yuringi today, which is another Korean-Chinese cuisine (pronounced yu-rin-gi). It consists of Pepper chicken Recipe, peppers, and a simple sweet-and-sour sauce. It tastes so crispy and juicy to eat a piece of crunchy chicken drenched in a sweet, sour, salty sauce. For spicy food enthusiasts like me, the freshly chopped, hot pepper that is presented with this dish adds a delicious taste! It never leaves a greasy feeling and is rather quite reviving. Along with the many other Korean Chinese dishes, this one, which has Chinese origins, is also popular in Korea.

Yuringi is served with plenty of sweet, sour, and salty sauce and crispy vegetables, unlike most Korean fried chicken. Now that you have my recipe, you can make it quickly at home. If you’d like to make this dish mild, you can substitute green or red bell peppers for the spicy peppers if you prefer. Slice them as thinly as possible!If there are any leftovers, store them in the refrigerator for up to three days and serve with rice. Always serve this dish with rice!

Enjoy the dish and have a wonderful holiday!

Ingredients:

For 3 to 4 servings

• 1 pound boneless & skinless chicken thighs
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 inch of white part of dae-pa 
• ¼ of small onion
• 2 cups grape seeds oil for frying
• 4 to 5 lettuce leaves

For sauce:

1. 2 tablespoons grape seeds oil
2. 1 teaspoon crushed chili pepper 
3. 3 tablespoons soy sauce
4. 3 tablespoons white vinegar
5. 3 tablespoons Turbinado sugar
6. 2 tablespoons water
7. 4 garlic cloves, minced
8. 1 teaspoon toasted sesame oil

Making batter:

1. ¼ cup potato starch
2. ⅛ teaspoon kosher salt
3. 1 large egg

Directions:

Chicken and onions should be ready:

1. Utilizing paper towels, pat the chicken thighs dry. On both sides of the chicken pieces, score a crosshatch pattern.
2. With the back of your kitchen knife or a meat tenderizer, pound the thighs until they are the same thickness.
3. Black pepper and salt should be sprinkled on both sides.
4. When not in use, reserve or store in the refrigerator.
5. Put the onion and green onion in a bowl with some cold water. Wait a while.

Produce the sauce:

1. Within 1 minute, the vegetable oil in a small pan should start to smoke.
2. Take it off the heat. Stir the pepper flakes in until they start to turn a light brown. In a medium stainless steel dish, strain the oil.
3. Add the sesame oil, soy sauce, vinegar, sugar, and water.
4. Stir thoroughly until all of the sugar has been dissolved.

Produce the batter:

1. Make a shallow, large bowl.
2. Mix in the salt and starch. Introducing an egg.
3. Stir or use a spoon to thoroughly combine.
4. frying the chicken
   

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5. Oil should be heated to between 340° and 350° F in a sizable, deep pan over medium-high heat. If you don’t have a kitchen thermometer, you can check the temperature of the oil by dipping the tip of a piece of chicken in it. It is ready when it bubbles.
6. After dipping a piece of chicken into the batter, remove any extra using the bowl’s side. If your pan is small, add it to the oil in portions rather than one piece at a time. I can easily fry four chicken thighs at once in my 12-inch big pan. Once all of the chicken pieces are in the pan, repeat with the remaining pieces.

To fry the chicken:

1. An enormous, deep pan of oil should be heated to 350° F over medium-high heat. Test the temperature of the oil by dipping the tip of a piece of chicken into it if you don’t have a kitchen thermometer. It’s ready if it starts to bubble.
   

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2. When finished, use the bowl’s side to remove any remaining batter from the chicken piece. If your pan is small, add it in batches rather than one piece at a time to the oil. For cooking four chicken thighs at once, my 12-inch big pan is ideal. Up till all the chicken is in the pan, repeat with the remaining pieces.
3. With tongs, deep-fry the chicken for 6 minutes, rotating it occasionally, until all of its sides are a light golden brown and crunchy. As you finish each piece, place it in a strainer over a bowl to catch the extra oil.
4. Add all of the chicken to the reheated oil and let it sit for approximately a minute. At first, it will appear a little sloppy. For an additional  6 minutes, deep-fry, sometimes flipping the chicken pieces, until they are all a deep-dark golden brown and extremely crispy.
5. Place the strainer over the bowl with the chicken pieces so they can drain. Until you can handle them, let them cool for a few minutes.

Serve:

1. Slice the chili pepper and combine it with the sauce.
2. In your sink, use a strainer to collect the green onion and onion that have been soaking. Turn it over by hand for 10 seconds while rinsing it with cold running water. Flow freely.
3. Place the chicken, which has been cut into bite-sized pieces, on a big plate with the lettuce on top. The peppers should be removed from the sauce and placed on top of the chicken.
4. Gently drizzle the remaining sauce over everything after adding the chopped onion and green onion.
5. Serve instantly.

Source: maangchi