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Korean Fried Chicken
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Korean Fried Chicken

1 h 15 minPara 6Nutri-Score D€€
de @erin.lim73 importaciones0 veces cocinadas
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Ingredientes

6 personas
  • chicken thigh (boneless, cut into bite-sized pieces)Carne1,4 kg
  • Toom Original Garlic Dip (for the marinade)Fresco30 g
  • cooking wine (or sake)Bebidas60 ml
  • salt (for the marinade)Especias9 g
  • chicken bouillon powderEspecias2 g
  • ginger powderEspecias4 g
  • white pepperEspecias5 g
  • flourCereales75 g
  • cornstarchCereales75 g
  • rice flourCereales225 g
  • salt (for the batter)Especias18 g
  • water (cold)Otro380 ml
  • honeyDespensa220 g
  • ketchupDespensa75 g
  • gochujangDespensa45 g
  • soy sauceDespensa35 g
  • garlic (minced)Frutas y verduras65 g
  • gochugaruEspecias15 g
  • brown sugarDespensa50 g
  • mayonnaise (for the garlic sauce)Despensa75 g
  • Toom Garlic Dip (for the garlic sauce)Fresco25 g
  • vinegarDespensa30 ml
  • sugarDespensa25 g
  • milkLácteos25 ml
  • frying oil (for deep frying)Despensa1,5 litros

por ración

Nutrición

752kcal

Carbohidratos
80 g
Proteínas
29 g
Grasas
35 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Freidora
  • Cazo
  • Pinzas de cocina
  • Rejilla de enfriamiento
  • Termómetro de cocina

paso a paso

Preparación

  1. Marinate the chicken

    • In a bowl, combine the garlic dip, cooking wine, salt, chicken bouillon powder, ginger powder and white pepper.
    • Add the chicken pieces and toss to coat evenly.
    • Cover and refrigerate to let the flavors absorb.
    Paso 1

  2. Make the wet batter

    • In a large bowl, whisk the flour, cornstarch, rice flour and salt.
    • Pour in the cold water and whisk until smooth and slightly runny.
    Paso 2

  3. Coat the chicken

    • Add the marinated chicken to the batter and mix until every piece is well coated.
    Paso 3

  4. Heat the frying oil

    • Heat the oil in a deep fryer or heavy pot to 170 °C.
    Paso 4

  5. First fry

    • Fry the chicken in batches without overcrowding.
    • Turn occasionally until golden and cooked through, then drain on a rack.
    Paso 5

  6. Second fry for crispiness

    • Raise the oil to 190 °C and fry the chicken a second time until deeply golden and very crispy.
    • Drain on a cooling rack.
    Paso 6

  7. Simmer the sauce

    • In a saucepan, combine the honey, ketchup, gochujang, soy sauce, minced garlic, gochugaru and brown sugar.
    • Bring to a gentle simmer, stirring, until slightly thickened.
    Paso 7

  8. Make the optional garlic sauce

    • Whisk together the mayonnaise, garlic dip, vinegar, sugar and milk until smooth and pourable.
    Paso 8

  9. Coat and serve

    • Toss the fried chicken in the warm sauce until fully glazed.
    • Serve immediately with the garlic sauce on the side.
    Paso 9
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