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Korean Fried Chicken
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Korean Fried Chicken

1 Std. 15 Min.Für 6Nutri-Score D€€
von @erin.lim73 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • chicken thigh (boneless, cut into bite-sized pieces)Fleisch1,4 kg
  • Toom Original Garlic Dip (for the marinade)Frischeprodukte30 g
  • cooking wine (or sake)Getränke60 ml
  • salt (for the marinade)Gewürze9 g
  • chicken bouillon powderGewürze2 g
  • ginger powderGewürze4 g
  • white pepperGewürze5 g
  • flourGetreide75 g
  • cornstarchGetreide75 g
  • rice flourGetreide225 g
  • salt (for the batter)Gewürze18 g
  • water (cold)Andere380 ml
  • honeyVorräte220 g
  • ketchupVorräte75 g
  • gochujangVorräte45 g
  • soy sauceVorräte35 g
  • garlic (minced)Obst & Gemüse65 g
  • gochugaruGewürze15 g
  • brown sugarVorräte50 g
  • mayonnaise (for the garlic sauce)Vorräte75 g
  • Toom Garlic Dip (for the garlic sauce)Frischeprodukte25 g
  • vinegarVorräte30 ml
  • sugarVorräte25 g
  • milkMilchprodukte25 ml
  • frying oil (for deep frying)Vorräte1,5 Liter

pro Portion

Nährwerte

752kcal

Kohlenhydrate
80 g
Eiweiß
29 g
Fett
35 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel ×3
  • Fritteuse
  • Stielkasserolle
  • Küchenzange
  • Kuchengitter
  • Küchenthermometer

Schritt für Schritt

Zubereitung

  1. Marinate the chicken

    • In a bowl, combine the garlic dip, cooking wine, salt, chicken bouillon powder, ginger powder and white pepper.
    • Add the chicken pieces and toss to coat evenly.
    • Cover and refrigerate to let the flavors absorb.
    Schritt 1

  2. Make the wet batter

    • In a large bowl, whisk the flour, cornstarch, rice flour and salt.
    • Pour in the cold water and whisk until smooth and slightly runny.
    Schritt 2

  3. Coat the chicken

    • Add the marinated chicken to the batter and mix until every piece is well coated.
    Schritt 3

  4. Heat the frying oil

    • Heat the oil in a deep fryer or heavy pot to 170 °C.
    Schritt 4

  5. First fry

    • Fry the chicken in batches without overcrowding.
    • Turn occasionally until golden and cooked through, then drain on a rack.
    Schritt 5

  6. Second fry for crispiness

    • Raise the oil to 190 °C and fry the chicken a second time until deeply golden and very crispy.
    • Drain on a cooling rack.
    Schritt 6

  7. Simmer the sauce

    • In a saucepan, combine the honey, ketchup, gochujang, soy sauce, minced garlic, gochugaru and brown sugar.
    • Bring to a gentle simmer, stirring, until slightly thickened.
    Schritt 7

  8. Make the optional garlic sauce

    • Whisk together the mayonnaise, garlic dip, vinegar, sugar and milk until smooth and pourable.
    Schritt 8

  9. Coat and serve

    • Toss the fried chicken in the warm sauce until fully glazed.
    • Serve immediately with the garlic sauce on the side.
    Schritt 9
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