Name: Fried lemon and soy sauce chicken (Yuringi) by Soul Dining
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8
Ingredients: 4 skinless chicken breasts (200gm each); 2 cups (firmly packed) iceberg lettuce, coarsely sliced; Vegetable oil, for deep-frying; 2 spring onions, thinly sliced; Charred lemon halves, to serve; Yuringi Sauce; 125 ml (½ cup) soy sauce; 60 ml (¼ cup) white vinegar; 55 gm (¼ cup) caster sugar; 4 garlic cloves, crushed; 1 each long red and green chilli, seeds removed, finely chopped; 1 tbsp lemon juice; Batter; 280 gm (2 cups) potato starch (see note); 35 gm (¼ cup) plain flour; 2 egg whites; 250 ml (1 cup) soda water; 2 tbsp vegetable oil

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

4 skinless chicken breasts (200gm each)

2 cups (firmly packed) iceberg lettuce, coarsely sliced

Vegetable oil, for deep-frying

2 spring onions, thinly sliced

Charred lemon halves, to serve

Yuringi Sauce

125 ml (½ cup) soy sauce

60 ml (¼ cup) white vinegar

55 gm (¼ cup) caster sugar

4 garlic cloves, crushed

1 each long red and green chilli, seeds removed, finely chopped

1 tbsp lemon juice

Batter

280 gm (2 cups) potato starch (see note)

35 gm (¼ cup) plain flour

2 egg whites

250 ml (1 cup) soda water

2 tbsp vegetable oil

Method

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

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

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.

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.

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

Recipe by Daero Lee Chef

Chef and co-owner of contemporary Korean restaurant Soul Dining in Sydney.

Photography by Brett Stevens Photographer

Brett Stevens is an award-winning food, travel and still-life photographer based in Sydney, Australia. His career spans the globe; regularly taking on assignments for esteemed international magazines, advertisers and publishing houses. His signature style bestrides food, lifestyle, architecture, design and travel. Brett is renowned for his ability to create innovative work that combines his technical, considered eye with a playful organic freedom. Inspired by design, architecture and a bold aesthetic, Brett sights the work of Geoffrey Smart, Joel Sternfeld, Gregory Crewdson and Edward Burtynsky as but a few who inspire his ideals of creative expression. Whether it be large-scale studio set-builds, location shoots or concise tabletop environments, Bretts’ passion for photography and distinctive style is reflected in every shot he captures. Brett finds creative freedom and experimentation through his many personal projects, which allows him to maintain a clear headspace through the non-commercial elements of his craft. Invigorated by the current shift traditional advertising, marketing and publishing clients are making into generating multi-faceted digital and print content, Brett is now collaborating with clients on concepts that encompass all media outlets and platforms. Even though he remains a ‘stills’ photographer at heart he is engaging with some of the best editors, sound and post-production teams and has directed motion for a multitude of OLO, EDM and tablet platforms. With an enviable professional career that has encompassed many changes to all facets of the industry, Brett Stevens continues to evolve and embrace new technologies to best serve his clients while creating work that exemplifies his talent and distinct creative style. Some of Brett’s clients include Gourmet Traveller, DMG Fine Wine, Are Media, Dominos, Harvey Norman, Delicious, NLM, Domayne, Vogue Living, Sainsbury’s, Waitrose, Smeg Appliances, Jones, Condé Nast, Time Inc, Rockpool Group, Food & Wine, Mercedes Benz and Hardie Grant.

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Styling by Olivia Blackmore

Ingredients

Method

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