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Crispy Korean Fried Chicken
50 Min.Für 4Nutri-Score D€€
D
50 Min.
50 Min.Crispy Korean Fried Chicken
was Sie brauchen
Zutaten
chicken wings (cut into pieces, patted dry)Fleisch1 kg
saltGewürze5 g
black pepper (freshly ground)Gewürze2 g
ginger (grated)Obst & Gemüse5 g
potato starchVorräte150 g
garlic (minced)Obst & Gemüse3 Stücke
red pepper (finely chopped)Obst & Gemüse1 Stück
soy sauceVorräte60 ml
vinegarVorräte30 ml
mustardVorräte15 g- brown sugarVorräte40 g
peanuts (crushed)Nüsse & Samen40 g- frying oil (for deep frying)Vorräte1 Liter
pro Portion
Nährwerte
659kcal
- Kohlenhydrate
- 19 g
- Eiweiß
- 48 g
- Fett
- 44 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Kochtopf
Schaumlöffel
Stielkasserolle
Schritt für Schritt
Zubereitung
- Schritt 1
Season the chicken
- Put the chicken in a bowl and season with salt, ground black pepper and ginger.
- Mix well using both hands so the seasoning coats every piece.
- Schritt 2
Coat with potato starch
- Dip each piece of chicken in the potato starch.
- Coat as much as possible, pressing the starch onto the chicken.
- Schritt 3
First fry
- Heat the oil and fry the chicken for 12 minutes.
- Remove and drain.
- Schritt 4
Double fry until crunchy
- Fry the chicken a second time until really crunchy.
- Drain on a rack.
- Schritt 5
Make the sauce
- In a saucepan combine garlic, red pepper, soy sauce, vinegar, mustard and brown sugar.
- Simmer until the sugar dissolves and the sauce thickens slightly.
- Schritt 6
Coat and finish
- Toss the fried chicken in the sauce.
- Sprinkle with crushed peanuts and serve.
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