Crispy and Tender Chicken Breast Yurinko
Low-Fat & Delicious Chicken Breast Yurinko Made with Rice Paper
Enjoy a delightfully crispy and tender chicken breast Yurinko, made by wrapping chicken breast in rice paper and air-frying it. This recipe offers a healthy and flavorful alternative, perfect as a light meal or appetizer.
Main Ingredients- 2 packs Chicken Breast (approx. 400g)
- 200g Romaine Lettuce
- 1/2 Onion
- 2 Korean Green Chilies (Cheongyang)
- 1 Red Chili
- 10 sheets Rice Paper
Sweet & Tangy Yurinko Sauce- 1-2 Korean Green Chilies (adjust to taste)
- 1-2 Red Chilies (adjust to taste)
- 3 Tbsp Soy Sauce
- 3 Tbsp Water
- 3 Tbsp Vinegar
- 2 Tbsp Honey (or sugar)
- 1-2 Korean Green Chilies (adjust to taste)
- 1-2 Red Chilies (adjust to taste)
- 3 Tbsp Soy Sauce
- 3 Tbsp Water
- 3 Tbsp Vinegar
- 2 Tbsp Honey (or sugar)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Wash the romaine lettuce thoroughly under running water and pat dry. Tear it into bite-sized pieces (about 3-4 cm). Peel the onion, slice it thinly into julienne strips, and soak it in cold water for a few minutes to reduce its sharpness and enhance its crispiness. Squeeze out excess water before use.
Step 2
Wash the chilies, then halve them, remove the seeds, and julienne them finely. Using both green and red chilies adds a beautiful color and a more complex flavor.
Step 3
Rinse the chicken breast and pat it dry. Slice it into long, approximately 1cm thick pieces. If any pieces are too thick, you can slice them in half lengthwise to ensure even cooking.
Step 4
Fill a wide bowl with warm water. Dip one sheet of rice paper at a time into the warm water, briefly wetting both sides. Be careful not to soak it for too long, as it can tear easily. Place a piece of the sliced chicken breast onto the slightly damp rice paper and roll it up tightly, ensuring the edges overlap slightly.
Step 5
Arrange the rolled chicken breast pieces in an oven-safe dish or air fryer basket, making sure they don’t touch each other. Drizzle 1.5 tablespoons of olive oil over the chicken for extra crispiness. Preheat your air fryer to 180°C (350°F) and cook for 15 minutes. Flipping them halfway through will ensure even browning. (If using an oven, bake at 190°C/375°F for 15-20 minutes).
Step 6
While the chicken is cooking, let’s make the Yurinko sauce. In a small bowl, combine 3 tablespoons of soy sauce, 3 tablespoons of water, 3 tablespoons of vinegar, and 2 tablespoons of honey (or sugar). Stir well. Add the finely julienned green and red chilies to the sauce and mix. Taste and adjust the honey or vinegar to your preference.
Step 7
On a serving plate, arrange the julienned romaine lettuce and onion that you prepared earlier. Place the crispy, air-fried chicken breast Yurinko on top. Generously drizzle the prepared sweet and tangy Yurinko sauce over everything. Enjoy your delicious chicken breast Yurinko immediately for the best texture and flavor!
