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Introduction

Yuringi sauce (유린기 소스) is a thin, tangy sauce of soy sauce, vinegar, sugar and chopped fresh chili that is poured over yuringi, crispy fried chicken served at Korean-Chinese restaurants. The name comes from the Chinese dish youlinji (油淋鸡), but the Korean version is its own thing: a boneless fried chicken cutlet sliced, set on shredded lettuce and drenched in a bright, sharp sauce. If you love Korean fried chicken but want something lighter than sticky yangnyeom sauce, yuringi is the one to try.

Yuringi Sauce at a Glance

Quick facts

What it is: a Korean-Chinese soy-vinegar sauce for fried chicken
Main ingredients: soy sauce, vinegar, sugar, water, garlic, green onion, fresh red and green chili
Taste: salty, sour, lightly sweet and spicy-fresh
Main uses: yuringi, fried tofu, fried fish, dumplings and cold salads

What is Yuringi Sauce Made Of?

Yuringi sauce is a no-cook or quick-simmer sauce. Equal-ish parts soy sauce, vinegar, sugar and water are mixed with minced garlic, finely chopped green onion and diced fresh chilies such as Korean cheongyang peppers. Some cooks add a few drops of sesame oil or a little lemon juice. Unlike tangsuyuk sauce, it is not thickened with starch, so it soaks into the crust.

Types of yuringi sauce

Classic raw sauce: everything mixed cold, very fresh and sharp.
Simmered sauce: soy, sugar, vinegar and water briefly boiled, then chilies added off the heat.
Extra-spicy: more cheongyang chili or a pinch of gochugaru.
Lemon yuringi: part of the vinegar replaced with lemon juice.

What Does Yuringi Sauce Taste Like?

It is tangy and savory first, with gentle sweetness and a fresh chili kick. The garlic and green onion give a sharp, aromatic bite that cuts through the richness of fried chicken. It feels light and refreshing compared with sweet glazes.

Popular Korean Dishes That Use Yuringi Sauce

Yuringi

Crispy boneless chicken on lettuce with the sauce poured over. Recipe below.

Fried tofu with yuringi sauce

Pan-fried or deep-fried tofu makes an easy vegetarian version.

Fried dumplings

The sauce doubles as a punchy dip for crispy mandu.

Fried fish fillets

White fish fried in a starch batter pairs well with the tangy sauce.

Easy Yuringi Recipe (Serves 2–3)

Ingredients

2 boneless chicken thighs (about 1 lb / 450 g), skin on or off
1 tbsp rice wine, 1/2 tsp salt, pinch of black pepper, 1 tsp grated ginger
1 egg
2/3 cup potato starch (or corn starch)
Neutral oil for frying (about 3–4 cups)
3 cups shredded iceberg lettuce

Yuringi sauce

3 tbsp soy sauce
3 tbsp vinegar
3 tbsp sugar
3 tbsp water
1 tbsp minced garlic
2 tbsp finely chopped green onion
1 red chili and 1 green chili, finely diced
1/2 tsp sesame oil (optional)

Instructions

Flatten the chicken thighs to an even thickness and season with rice wine, salt, pepper and ginger for 15 minutes.
Stir all sauce ingredients together until the sugar dissolves. Let it sit while you fry so the flavors blend.
Dip the chicken in beaten egg, then press it into the starch to coat both sides.
Heat the oil in a heavy, deep pan to about 340°F (170°C). Use only enough oil to come halfway up the pan, keep a lid nearby and never leave hot oil unattended.
Fry the chicken for 5–6 minutes, turning once, until golden. Rest on a rack for 3 minutes.
Fry again at about 375°F (190°C) for 1–2 minutes until extra crisp. The thickest part must reach 165°F (74°C).
Spread the lettuce on a plate, slice the chicken and lay it on top.
Pour the sauce over just before serving.

Tip: Pour the sauce at the table, not in the kitchen, so the crust stays crunchy for the first bites.

Where to Buy Yuringi Sauce Ingredients

Bottled yuringi sauce is rare outside Korea, but every ingredient is easy to find. Korean soy sauce and potato starch are the two to look for.

How to Store Yuringi Sauce

Because it contains fresh garlic, onion and chili, homemade yuringi sauce is best within 3–4 days, kept in a sealed jar in the refrigerator. Leftover fried chicken should be stored without the sauce and re-crisped in an oven or air fryer.

Yuringi Sauce FAQ

What is the difference between yuringi and tangsuyuk?

Yuringi is fried chicken with a thin, tangy soy-chili sauce. Tangsuyuk is usually fried pork with a thick, sweet and sour starch sauce.

Is yuringi spicy?

Mildly. The fresh chilies add a kick, but you can seed them or use mild peppers.

Can I make yuringi in an air fryer?

Yes. Spray the coated chicken with oil and air-fry at 400°F (200°C) for about 18–22 minutes, flipping halfway, until it reaches 165°F (74°C).

Conclusion

Yuringi sauce proves that Korean fried chicken does not always need a heavy glaze: a quick mix of soy, vinegar, sugar and fresh chili makes crispy chicken taste bright and new. For more Korean chicken styles, see our yangnyeom chicken recipe, the soy garlic chicken sauce and the main yangnyeom sauce guide.

Korean Ingredients Guide

What is Yuringi Sauce? Korean Soy Vinegar Chili Chicken Sauce Explained (+ Easy Yuringi Recipe)

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