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Korean Fried Chicken Sandwich
1 Std.Für 2Nutri-Score D€€
D
1 Std.
1 Std.Korean Fried Chicken Sandwich
was Sie brauchen
Zutaten
chicken thighs (boneless, skinless)Fleisch400 g
buttermilkMilchprodukte200 ml
all-purpose flourVorräte150 g- cornstarchVorräte50 g
- gochujangVorräte40 g
honeyVorräte30 g
soy sauceVorräte20 ml- rice vinegarVorräte15 ml
garlic (minced)Obst & Gemüse2 Stücke- sesame oilVorräte10 ml
- vegetable oil (for frying)Vorräte1 Liter
- brioche buns (split)Backwaren2 Stücke
- mayonnaiseVorräte40 g
kimchi (chopped)Frischeprodukte60 g
lettuce (shredded)Obst & Gemüse40 g
sesame seedsNüsse & Samen5 g
saltGewürze5 g
pro Portion
Nährwerte
1.125kcal
- Kohlenhydrate
- 88 g
- Eiweiß
- 48 g
- Fett
- 65 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Fritteuse
Stielkasserolle
Küchenzange- Kuchengitter
Schritt für Schritt
Zubereitung
- Schritt 1
Marinate the chicken
- Cut the chicken thighs into sandwich-sized pieces and season with salt.
- Cover with the buttermilk and let sit while preparing the rest.
- Schritt 2
Make the gochujang sauce
- Warm the gochujang, honey, soy sauce, rice vinegar, garlic and sesame oil in a saucepan.
- Stir until glossy and slightly thickened, then set aside.
- Schritt 3
Coat the chicken
- Mix the flour and cornstarch in a bowl.
- Dredge each chicken piece in the dry mix, pressing so it sticks, then shake off the excess.
- Schritt 4
Fry the chicken
- Heat the vegetable oil to 175 °C.
- Fry the chicken in batches until deep golden and cooked through.
- Drain on a cooling rack.
- Schritt 5
Glaze the chicken
- Toss the fried chicken in the gochujang sauce until fully coated.
- Sprinkle with sesame seeds.
- Schritt 6
Assemble the sandwiches
- Toast the brioche buns.
- Spread mayonnaise on the buns and add lettuce and kimchi.
- Top with the glazed chicken and close the sandwiches.
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