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Korean Fried Chicken
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Korean Fried Chicken

1 Std. 15 Min.Für 6Nutri-Score D€€
von @ima.kabil2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • gochujangVorräte500 g
  • honeyVorräte380 g
  • soy sauceVorräte240 ml
  • rice vinegarVorräte90 ml
  • ketchupVorräte320 g
  • garlic (minced)Obst & Gemüse60 g
  • waterAndere80 ml
  • toasted sesame oilVorräte15 ml
  • boneless skinless chicken thighs (trimmed of excess fat, patted dry)Fleisch1 kg
  • kosher saltGewürze6 g
  • garlic powderGewürze3 g
  • sugarVorräte12 g
  • MSGVorräte2 g
  • white pepperGewürze3 g
  • rice vinegarVorräte15 ml
  • potato starchVorräte500 g
  • flourGetreide250 g
  • sugarVorräte4 g
  • MSGVorräte2 g
  • garlic powderGewürze2 g
  • white pepperGewürze3 g
  • baking powderVorräte4 g
  • ice-cold waterAndere100 ml
  • sesame seedsNüsse & Samen10 g
  • green onions (sliced)Obst & Gemüse30 g

pro Portion

Nährwerte

825kcal

Kohlenhydrate
130 g
Eiweiß
35 g
Fett
18 g
Utensilien anpassen

was Sie verwenden

Utensilien

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

Schritt für Schritt

Zubereitung

  1. Make the sauce

    • Combine the gochujang, honey, soy sauce, rice vinegar, ketchup, garlic and water in a saucepan.
    • Simmer over medium-low heat until smooth and glossy.
    • Remove from the heat, stir in the toasted sesame oil and keep warm.
    Schritt 1

  2. Season the chicken

    • Trim excess fat from the chicken thighs and pat them dry.
    • Add the kosher salt, garlic powder, sugar, MSG, white pepper and rice vinegar, then mix well.
    • Refrigerate to marinate.
    Schritt 2

  3. Mix the dry dredge

    • Combine the potato starch, flour, sugar, MSG, garlic powder and white pepper.
    • Reserve some of the mixture for the wet batter.
    Schritt 3

  4. Make the wet batter

    • Whisk the reserved dry dredge with the baking powder and ice-cold water into a thin batter.
    • Keep the batter refrigerated until ready to use.
    Schritt 4

  5. Coat the chicken

    • Dip each piece of chicken into the cold batter, then into the dry dredge.
    • Let a little batter drip into the dry dredge to create crispy clumps.
    • Press the coating firmly onto the chicken and shake it through the dredge a few times.
    • Keep the batter cold between batches.
    Schritt 5

  6. Double fry the chicken

    • First fry in small batches at 170-175 °C for about 2-3 minutes per side.
    • Second fry at 190 °C until golden and extra crispy and the chicken reaches 74 °C internally.
    Schritt 6

  7. Toss and finish

    • Toss the fried chicken with just enough warm sauce to coat.
    • Finish with sesame seeds and green onions.
    Schritt 7
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