Plato principal
Gochujang Crispy Chicken
45 minPara 4Nutri-Score D€€
D
45 min
45 minGochujang Crispy Chicken
lo que necesita
Ingredientes
chicken thighs (cut into bite-sized pieces)Carne700 g
cornstarch (for the dry batter)Despensa120 g
salt (divided between dry and wet batter)Especias6 g
black pepper (ground, divided)Especias2 g
chili powder (divided between batter and glaze)Especias6 g
eggs (beaten)Lácteos2 piezas- brown sugar (for the glaze)Despensa60 g
honey (for the glaze)Despensa40 g- gochujang (Korean chili paste)Despensa60 g
- rice vinegarDespensa30 ml
garlic (minced)Frutas y verduras3 piezas
red pepper flakesEspecias2 g
butterLácteos30 g
soy sauceDespensa30 ml- sesame oilDespensa10 ml
waterOtro60 ml- neutral oil (for frying)Despensa750 ml
rice (cooked, for serving)Cereales300 g
sesame seeds (for garnish)Frutos secos y semillas10 g
green onions (sliced, for garnish)Frutas y verduras2 piezas
por ración
Nutrición
738kcal
- Carbohidratos
- 75 g
- Proteínas
- 36 g
- Grasas
- 33 g
lo que usará
Utensilios
Bol ×2
Cazo
Varillas
Sartén
Espumadera
paso a paso
Preparación
- Paso 1
Make the dry batter
- Combine the cornstarch, salt, black pepper and chili powder in a bowl.
- Paso 2
Make the wet batter
- In another bowl, beat together the eggs, salt, black pepper and chili powder.
- Paso 3
Simmer the gochujang glaze
- Add the brown sugar, honey, gochujang, rice vinegar, garlic, chili powder, red pepper flakes, butter, soy sauce, sesame oil and water to a pan.
- Whisk together and simmer over medium heat until thickened.
- Season with salt to taste and set aside.
- Paso 4
Coat the chicken
- Place the dry batter in a zip-top bag.
- Coat the chicken pieces in the wet batter, then drop them into the bag.
- Shake to coat them evenly.
- Paso 5
Fry the chicken
- Fry the coated chicken in hot oil until golden brown and crispy.
- Drain on paper towels.
- Paso 6
Glaze and serve
- Toss the crispy chicken in the glaze.
- Serve over rice topped with sesame seeds and green onions.
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