Home Chefs' Recipes

Fried lemon and soy sauce chicken (Yuringi) by Soul Dining

Contemporary Korean flair abounds in this delicious, citrus-led lemon and soy sauce chicken recipe.
Lemon soy chicken with lemon wedges on a black platter, yellow background.Brett Stevens
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Going out for yuringi was a childhood treat for chef Daero Lee, who has experimented with this Korean-Chinese staple at his Sydney restaurant Soul Dining. The result: a fragrant lemon and soy sauce chicken recipe that feeds a crowd.

Ingredients

Yuringi Sauce
Batter

Method

1

For yuringi sauce, place all ingredients and 100ml water in a bowl and stir until sugar has dissolved.

2

Using a meat mallet, pound chicken breasts until 1cm thick. Season to taste; cut into 4cm-wide strips.

3

For batter, place starch and flour in a large bowl and stir with a whisk to combine. Make a well in the centre, then gradually whisk in combined egg whites, soda water and oil; season to taste. Add chicken then toss to coat.

4

Preheat a large, deep saucepan half-full of vegetable oil to 170°C. Deep-fry chicken, in batches, until batter is light golden and chicken is cooked (3 minutes). Drain on paper towel. Repeat with remaining chicken; season to taste.

5

Arrange lettuce on a large serving platter. Top with chicken. Drizzle over yuringi sauce, scatter with spring onion and serve with charred lemon halves.

Potato starch is a different product from potato flour. It is available from Korean and Japanese grocers.

Note

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