Pepper Fried Chicken (Yuringi: 유린기)

Hi everybody! How do you like my new look? I worked a little bit hard to put you guys in a festive mood. These days, end of year, New Year's coming, so always family getting together. So what do we need? It's delicious food. Without food, no body, isn't it? So we gotta make really delicious food, and it should be also simple. And also, this is for spicy food lovers. I haven't made a video for spicy food for a while. So today, you guys, spicy food lovers, okay, this is yours! Today's recipe is, in Korean, yuringi. Pepper chicken. Crunchy chicken with crispy vegetables topped with sweet and sour sauce. And lots of peppers. Real fresh peppers. I'm going to use chicken thigh. But you guys can also use chicken breast. This is one pound. I washed this in cold water. And just dry it out with a paper towel. I'm going to make it thinner. We are going to fry this, so it's too thick. Like this. Just a little bit, give some cut. Back of my knife, just slice like this. So that it's not going to be too thick when we fry. Half a teaspoon salt. And sprinkle. This is kosher salt. Also, pepper, ground black pepper. Around a quarter teaspoon. My chicken preparation is done. So nice! The reason I like about this chicken is that we eat it just like a salad. It's not like your typical Korean fried chicken. Korean fried chicken, number one quality is, it has to be very very crunchy. But this one, it doesn't have to be. It's like, of course, chicken by itself is very crunchy because we are going to double fry. But the sauce, the sauce is like lots of sauce and also lots of vegetables together. We eat it. It goes well with rice. It's also originated from China. It's a Korean-Chinese food. It's yu-rin-gi. Everybody knows. Like jjajangmyeon, black bean noodles, you remember? The noodles with the black bean sauce on top. And jjajangmyeon, jjamppong, and tangsuyuk, you know, sweet, sour, crunchy pork or beef. It's sold in any Korean-Chinese restaurant in Korea, and in America, in Canada, or any places. So just remember the name, yu-rin-gi. I just renamed it as pepper chicken. Pepper chicken sounds so cool because I love peppers, you know, on top. Okay, so this is green onion, large green onion. What is it called? Daepa. It's a large-sized green onion, and I'm going to use it just as a garnish. If it's not available, you guys can also use regular green onion. All these ingredients are already washed and drained and all dried, nice and clean. Two-inch size, and I will put this here to remove spiciness. So I'm going to soak in the water, cold water. And I gotta add some onion too, just a little bit, about two tablespoons. Also, really slice thinly. Like this. I use serrano pepper. How spicy it is! But really thinly slice this, and not bad. But if you really cannot tolerate, you can make a non-spicy version. How? You can just choose this green chili pepper, really non-spicy green chili pepper, or green bell pepper. You can use also green bell pepper. Slice as thinly as you can. Oh, spicy! Spicy flavor, aroma. And red pepper. Next, let's make a sauce. This sauce is special. Sweet sour sauce. This is grapeseed oil, but you guys can use corn oil, canola oil, or just vegetable oil, any oil! Two tablespoons cooking oil, one teaspoon. This is pepper flakes. This pepper, dried pepper flavor is infused in this oil. We call this gochu-gireum. And strain this. So this oil is like a really flavored oil. And then I'm going to use this just as a base to make this sauce. Soy sauce, three tablespoons. Vinegar, three tablespoons. Same amount, three, three, three. Sugar. So I gotta use sugar. Same amount, three tablespoons. That's why it makes a really delicious sauce. So one, two, three. And mix together. I can use my Korean knife. Four garlic cloves. Put it here. And two tablespoons water. Sesame oil, one teaspoon. One teaspoon sesame oil. And mix well until this sugar is well melted. To save time, I'm heating my oil. Two cups of oil. So we don't need much oil because it's just only one pound of chicken. And meanwhile, let's make batter. Quarter cup starch, potato starch. And two pinches salt. And one large egg. And mix like this. I'm just checking this temperature but I don't have to actually, I don't need this kind of thermometer. Just I can show you how to know this right temperature. Okay, this is 350. This is medium high heat. And let's cook. Chicken, we are not going to coat a lot. Just a little bit. Like this. So you just take off all this extra batter. Like this. All that you drop. Perfect amount of batter. So this is really, really nice. I developed this recipe for you guys. In the old days, before I started, you know, YouTube sharing my recipes, I never measured. Just like, you know, one of the Korean typical housewives, we never, never measured. I never learned cooking from cookbook. I never knew that cookbook is working. But now I'm the author of two cookbooks. Isn't it funny? I just cooked five minutes. I'm going to heat up this oil one minute. And then re-fry. So just like my, you know, other Korean fried chicken, I'm double frying. And wash this in running water. Drain the water. Like this. Second fry, just five or six minutes until very, very crunchy. So both sides. Okay, I'm going to take this to the strain. Turn off. This is really hot. I'm going to wait a little bit to cool down. Let's make it really look beautiful. First, lettuce. This dish is very nice because we eat with a lot of vegetables. So now, you remember green chili peppers? Put it here. And mix together. And then I'm going to cut bite-sized pieces. Oh, crunchy! Like this. Gochu. Green onion and onion. Sauce. Here you go! We made this pepper chicken, yuringi. To eat this, enjoy this, kind of water is boring, isn't it? Non-alcoholic beer. I told you, these days I don't drink real alcohol. But non-alcoholic beer tastes exactly the same. Same as alcoholic beer. Even I feel like a little bit drunk. Isn't it weird? Non-alcoholic beer. Cheers, everybody! You guys worked so hard. Following my directions. And also, I work hard. I hope you guys make this for your family. And happy holidays! Okay! So now, beautiful presentation. Somebody has to collapse this, right? One of your family members. Okay, eat, everybody! Look at that, oh! Some serious guys are coming out. You see? Look at this. Here. The chicken is not that crunchy because of this sauce, but really yummy. So delicious! It's still crunchy, but really soaked up this sweet-sour sauce. And also, when I chew this, like sliced some pepper together in my mouth. So yummy! Today, we made pepper chicken, yuringi. See you next time! Bye!