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Korean Popcorn Chicken
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Korean Popcorn Chicken

40 Min.Für 4Nutri-Score C€€
von @foodiligence14 Importe0 Mal gekocht
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was Sie brauchen

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4 Personen
  • boneless chicken thighs (cut into 1-inch pieces)Andere680 g
  • soy sauce (divided between marinade and sauce)Vorräte60 ml
  • egg (beaten)Milchprodukte1 Stück
  • saltGewürze3 g
  • black pepper (ground)Gewürze1 g
  • garlic powderGewürze3 g
  • potato starchVorräte60 g
  • gochujangVorräte60 g
  • brown sugarVorräte25 g
  • honeyVorräte40 g
  • rice vinegarVorräte15 ml
  • ketchupVorräte15 ml
  • sesame oilVorräte15 ml
  • garlic (grated)Obst & Gemüse5 Stücke
  • butterMilchprodukte14 g

pro Portion

Nährwerte

340kcal

Kohlenhydrate
24 g
Eiweiß
26 g
Fett
16 g

Schritt für Schritt

Zubereitung

  1. Marinate the chicken

    • Add the chicken thigh pieces to a bowl.
    • Add soy sauce, the egg, salt, pepper and garlic powder.
    • Mix everything together until the chicken is well coated.
    Schritt 1

  2. Coat with potato starch

    • Pour in the potato starch and mix until the chicken is evenly coated.
    • Cornstarch works too, but potato starch gets way crispier.
    Schritt 2

  3. Air fry the chicken

    • Add the coated chicken to the air fryer basket in a single layer.
    • Air fry at 400°F (200°C) for 20 minutes.
    • Shake the basket halfway through.
    Schritt 3

  4. Make the sauce

    • In a pan, combine gochujang, soy sauce, rice vinegar, ketchup, honey, brown sugar, sesame oil and grated garlic.
    • Mix and let it simmer for a few minutes.
    • Finish with the butter and stir until glossy.
    Schritt 4

  5. Combine and serve

    • Once the sauce is glossy, pour in the crispy chicken.
    • Give it one last good mix so every piece is coated.
    • Serve right away.
    Schritt 5
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