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Korean Popcorn Chicken
50 Min.Für 4Nutri-Score D€€
D
50 Min.
50 Min.Korean Popcorn Chicken
was Sie brauchen
Zutaten
boneless skinless chicken thighs (cut into bite-sized pieces)Fleisch500 g
eggMilchprodukte1 Stück
saltGewürze2,5 g
black pepper (ground)Gewürze1 g
garlic powderGewürze3 g
ginger powderGewürze1 g
chicken bouillonVorräte2 g- cornstarchVorräte40 g
- all-purpose flourVorräte24 g
butterMilchprodukte21 g
garlic (minced)Obst & Gemüse2 Stücke- gochujangVorräte22 g
- ketchupVorräte45 g
soy sauceVorräte15 ml- light brown sugarVorräte24 g
honeyVorräte21 g- rice vinegarVorräte10 ml
- sesame oilVorräte5 ml
toasted sesame seeds (toasted)Nüsse & Samen5 g
green onions (sliced)Obst & Gemüse2 Stücke- frying oil (for deep frying)Vorräte1 Liter
pro Portion
Nährwerte
280kcal
- Kohlenhydrate
- 20 g
- Eiweiß
- 16 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Fritteuse
Bratpfanne
Küchenthermometer
Schaumlöffel
Schritt für Schritt
Zubereitung
- Schritt 1
Season the chicken
- In a bowl, combine the chicken with the egg, salt, black pepper, garlic powder, ginger powder and chicken bouillon.
- Mix well and let rest.
- Schritt 2
Coat the chicken
- Add the cornstarch and all-purpose flour to the chicken.
- Toss until evenly coated.
- Schritt 3
First fry
- Heat the frying oil to 160–165 °C.
- Fry the chicken until cooked through.
- Let rest for 2–3 minutes.
- Schritt 4
Second fry
- Heat the oil to 180 °C.
- Fry the chicken again until golden and crispy.
- Schritt 5
Make the sauce
- Melt the butter and sauté the garlic until fragrant.
- Add the gochujang, ketchup, soy sauce, light brown sugar, honey, rice vinegar and sesame oil.
- Cook until glossy.
- Schritt 6
Coat and garnish
- Toss the fried chicken in the sauce until evenly coated.
- Garnish with toasted sesame seeds and sliced green onions.
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