(cheery music)
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 it's the end of the year with the new year coming
So the family is always getting together.
So what we need is delicious food!
Without food, no party! Isn't it?
So we gotta make really delicious food and it should also be simple.
And also this is for spicy food lovers.
I haven't made a video for spicy food for a while.
So today, you spicy food lovers: ok this is yours!
Today's recipe is, in Korean: yuringi.
Pepper chicken. Crunchy chicken with crispy vegetables
topped with a sweet sour sauce.
And lots of peppers. Real fresh peppers.
I'm going to use chicken thighs but you guys can also use chicken breasts.
This is one pound. I washed this in cold water.
And just dry out with paper towel.
And 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.
The back of my knife.
Ok. Just slice like this.
So that it's not going to be too thick when we fry.
Half 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 this chicken is that we eat it like a salad.
It's not like typical Korean fried chicken.
Korean fried chicken, the #1 quality is is has to be very very crunchy!
But this one doesn't have to be.
Of course the chicken is very crunchy because we are going to double fry.
But there is sauce, a lot of sauce, and also together with vegetables.
We're eating, it goes well with rice.
It's also originating from China, it's Korean Chinese food.
Yuringi, everybody knows it. Like jjajjangmyeon, black bean noodles, you remember?
The noodles with black bean sauce on top?
Jjajjangmyeon, jjamppong...
and tangsuyuk, sweet sour crunchy pork or beef
It's sold in any Korean Chinese restaurant.
In Korea, in America, or Canada, any place.
So just remember the name yuringi.
I just renamed it as "pepper chicken."
Pepper chicken sounds so cool!
Because I love peppers on top!
Ok so this is green onion, large green onion.
What is it called? Dae-pa. Large size green onion.
And I'm going to use as a garnish.
If it's not available, you guys can also use regular green onion.
All these ingredients I already washed and dried, nice and clean.
Two inches, size.
And I will just put this here. To remove the spiciness.
So I'm going to soak in the water cold water.
And I gotta add some onion, too.
Just a little bit, about 2 tablespoons.
Also, really slice thinly.
Like this.
I use Serrano peppers. How spicy it is! But
really thinly slice this and it's not bad. (laughs)
But if you really can't tolerate it you can make a nonspicy version.
How? You can choose a nonspicy green chili pepper.
Or green bell pepper, you can use green bell pepper.
Slice as thinly as you can.
Oh! Spicy!
Spicy flavor and aroma!
And red pepper.
Next, let's make the sauce.
This sauce is special. Sweet sour sauce.
This is grape seed oil but you guys can use corn oil, or canola oil
or just vegetable oil, any oil.
Two tablespoons oil. Cooking oil.
One teaspoon, this is pepper flakes.
This dried pepper flavor is infused into this oil
we call this gochu-gireum.
And strain this.
So this oil is really flavored oil.
And I'm going to use this as a base to make this sauce.
Soy sauce, 3 tbs.
Vinegar 3 tbs. Same amount! 3, 3, 3!
Two... three.
Sugar. So I gotta use sugar. Same amount, 3 tbs.
That's why it makes a really delicious sauce.
So 1... 2... 3.
And mix together.
I can use my Korean knife.
Four garlic cloves.
Put it here.
And 2 tbs water.
Sesame oil 1 ts.
1 ts sesame oil.
And mix well until this sugar is well melted.
To save time I'm heating my oil, 2 cups of oil.
So we don't need much oil because it's just 1 pound of chicken.
And meanwhile, let's make batter.
Quarter cup starch, potato starch.
And two pinches salt.
And 1 large egg.
And mix.
Like this.
I'm just checking this temperature but actually I don't need this thermometer.
I can show you how to know the right temperature.
Ok, it's 350. This is medium high heat.
And, let's cook.
So 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.
Use up all of it.
Perfect amount of batter.
So this is really really nice. I developed this recipe for you guys.
In the old days, before I started sharing my recipes on YouTube
I never measured anything, just like one of the typical Korean housewives.
We never never measure.
I never learned cooking from a cookbook
I never knew if it would work! (laughs)
But now I'm the author of 2 cookbooks! Isn't it funny?
(timer rings)
I just cooked 5 minutes.
I'm going to heat up this oil 1 minute and then refry.
So just like my other Korean fried chicken, I'm double frying.
And was this under running water.
Drain the water, like this.
Second fry just 5 or 6 minutes until very very crunchy.
Both sides.
Ok I'm going to strain this.
Turn off.
This is really hot, I'm going to wait for it to cool down a little bit.
Let's make it really look beautiful!
First, lettuce.
This dish is very nice because we eat with a lot of vegetables.
So now, do you remember these green chili peppers? Put it here.
And mix together.
And then I'm going to cut.
Into bite sized pieces.
All crunchy
Like this.
Gochu.
Green onion and onion.
And sauce...
Here you go! (laughs) We made this pepper chicken, yuringi!
To enjoy this, water is boring, isn't it?
Non-alcoholic beer. I told you, these days I don't drink real alcohol.
Non-alcoholic beer the taste is exactly the same.
Same as alcoholic beer. Even I feel a little bit drunk, isn't it weird?
(laughs) Non-alcoholic beer.
Cheers everybody! You guys work so hard!
Following my directions! And also I work hard!
I hope you make this for your family and happy holidays!
Ok so beautiful presentation but somebody has to collapse this, right?
One of your family members "Ok eat, everybody!" (laughs)
Look at that whooo!
Serious guys coming out, you see?
Look at this!
Here. The chicken is not that crunchy
because of this sauce, but really yummy.
Mmm! (crunching)
So delicious! It's still crunchy but soaked up this sweet sour sauce.
And also when I chew this, some sliced pepper in my mouth
it's so yummy! (laughs)
Today we made pepper chicken, yuringi.
See you next time! Bye!