Crispy Lemon Soy Chili Chicken Salad (Yuringi-Style)

Byhubbybap@gmail.com
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Yuringi is a Korean-Chinese dish typically made with deep-fried chicken, served over crisp lettuce with a bright, tangy soy-based sauce.

I wanted to recreate it at home in a lighter way, so instead of deep frying, I pan-fried the chicken. One simple technique that made a big difference was placing parchment paper on top and pressing it with a heavy pan. It helps the skin get really crispy while using much less oil.

The combination of hot, crispy chicken, cool crunchy lettuce, and that lemony soy sauce with plenty of chilies is so refreshing and satisfying. It’s bold, tangy, and a little spicy, with a nice balance of textures in every bite.

If you enjoy bright, punchy flavors, this is a lighter version that still delivers.

Crispy Lemon Soy Chili Chicken Salad (Yuringi-Style)

Crispy chicken salad tossed with a bright lemon soy chili dressing inspired by yuringi.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 2
Course: Appetizer, Main Course, Salad
Cuisine: Chinese, Korean
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 Large boneless chicken thighs
  • 3/4 tbsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Oyster sauce
  • 1 tbsp Mirin
  • 1 cup Potato starch for coating
  • 3 tbsp Oil for pan-frying
For Serving
  • 1/2 Iceberg lettuce washed and torn
  • 2-3 stalks Green onion thinly sliced, soaked in ice water 10 min
Lemon Soy Sauce
  • 3 tbsp Soy sauce
  • 2 1/2 tbsp Sugar
  • 2 tbsp Lemon juice
  • 1 tbsp Rice vinegar
  • 2 tbsp Water
  • 1 tbsp Sesame oil
  • 1 tbsp Minced garlic
  • 1 tsp Minced ginger
  • 2-3 Green & red chilies thinly sliced (to taste)

Equipment

  • Large skillet or frying pan
  • Parchment paper
  • Second heavy pan or grill press

Method
 

  1. Marinate chicken
    Season with salt, pepper, oyster sauce, and mirin. Marinate 20–30 minutes.
  2. Pan-fry
    Lightly coat with potato starch. Pan-fry skin-side down in a lightly oiled pan. Cover with parchment paper and press with a heavy pan or pot until deeply golden. Flip and cook through.
  3. Make sauce
    Mix all sauce ingredients with sliced chilies.
  4. Assemble
    Arrange lettuce on a plate, top with sliced chicken, spoon over sauce, and finish with green onion.

Notes

Difficulty

Easy–Intermediate – Simple cooking, but crisping the chicken properly with controlled heat makes the biggest difference.

Storage

Refrigerator (chicken, veggies & sauce separate): Up to 3 days airtight.
Reheat: Pan-heat chicken to re-crisp, then add fresh sauce.

Tips

• Press chicken with parchment + heavy pan for crisp skin using less oil.
• Cook mostly skin-side down for best texture.
• Add sauce right before serving to keep chicken crispy.
• Adjust chili level to taste.

If you liked this, you might also like:

Rice Paper Bibim Mandu (Crispy Flat Dumplings with Spicy Vegetables)

Orange Chicken Jeon

Crispy Rice Paper Yukjeon (Beef & Zucchini Pancakes)

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