Yurinji - Tender Chicken Thighs in Sweet & Sour Sauce

Ingredients

• 500g chicken thigh meat
• a handful of lettuce
• some green chicory
• some radicchio
• 1/3 red chili pepper (finely chopped)
• 1/3 Cheongyang chili pepper (finely chopped)
• 1 tbsp green onion (finely chopped)
• a handful of mu-sun (daisy sprouts)
• 1/2 tsp garlic (minced)
• 1/2 tsp ginger (minced)
• 1 tsp cooking oil + (some for frying)
• [sauce]
• 1 tsp vinegar
• 1 tsp low-sodium soy sauce
• 1/2 tsp lemon juice
• 1/4 tsp sugar
• 1 tsp water

Instructions

1. 채소 손질하기
   Tear the lettuce, green chicory, and radicchio into bite-sized pieces. Finely chop the red chili and Cheongyang chili and set aside.

2. 향채 볶아 베이스 만들기
   Finely chop the green onion, ginger, and garlic, then heat 1 tsp of cooking oil in a pan over low heat and sauté until fragrant. It's best to do this slowly to prevent burning.

3. 소스 끓이기
   Add the sauce ingredients (vinegar, low-sodium soy sauce, lemon juice, sugar, water) to the sautéed pan and simmer for about 5 minutes over low heat. Boiling too vigorously can make the flavor rough.

4. 소스 식히고 고추 섞기
   Remove the sauce from the heat and let it cool briefly before mixing in the finely chopped red and Cheongyang chilis. It pairs better with the vegetables when it’s cooled rather than warm.

5. 닭에 전분 묻히기
   Coat the chicken thigh meat evenly with corn starch. It's better to apply a thin layer rather than a thick one for easier frying.

6. 닭 굽기
   Add a little cooking oil to the pan and pan-fry the chicken thigh meat until golden brown. Sauté slowly on both sides to achieve a nice color while adjusting the heat to prevent burning.

7. 담아내기
   Arrange the prepared vegetables in a bowl, place the grilled chicken thighs on top, drizzle with the sauce, and finish by adding mu-sun (daisy sprouts).