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Honey Dak-Gang-Jeong (Korean Honey Fried Chicken)
45 Min.Für 3Nutri-Score D€€
D
45 Min.
45 Min.Honey Dak-Gang-Jeong (Korean Honey Fried Chicken)
was Sie brauchen
Zutaten
chicken thigh (cut into pieces)Fleisch750 g
rice cake (optional)Getreide150 g
all-purpose flourVorräte200 g
corn starchVorräte200 g
saltGewürze18 g
paprika powderGewürze7 g
garlic powderGewürze8 g- onion powderGewürze7 g
- baking powderVorräte12 g
black pepper (ground)Gewürze2 g- cinnamon powderGewürze8 g
curry powder (optional)Gewürze7 g
waterAndere600 ml
honeyVorräte100 g
cheongyang pepper (seeds removed, sliced)Obst & Gemüse2 Stücke
garlic (minced)Obst & Gemüse15 g
soy sauceVorräte60 ml- oyster sauce (optional)Vorräte15 ml
- frying oil (for deep frying)Vorräte1 Liter
pro Portion
Nährwerte
1.067kcal
- Kohlenhydrate
- 133 g
- Eiweiß
- 43 g
- Fett
- 40 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Kochtopf
Stielkasserolle
Küchenthermometer
Schaumlöffel
Schritt für Schritt
Zubereitung
- Schritt 1
Make the chicken powder coating
- Combine the all-purpose flour, corn starch, salt, paprika powder, garlic powder, onion powder, baking powder, black pepper, cinnamon powder and curry powder in a bowl.
- Schritt 2
Make the batter
- Mix the chicken powder with the water until smooth.
- Schritt 3
Coat the chicken
- Add the chicken thigh pieces to the batter and mix to coat.
- Put the remaining chicken powder in a container, add the battered chicken and shake to coat well.
- Schritt 4
Fry the chicken
- Heat the oil to 170 °C.
- Fry the chicken until golden brown.
- Schritt 5
Make the honey sauce
- Combine the honey, cheongyang peppers, minced garlic, soy sauce, oyster sauce and water in a pan.
- Boil until the sauce is reduced by half.
- Schritt 6
Toss and finish
- Toss the fried chicken and rice cake with the honey sauce until well coated.