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Korean Fried Chicken
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Korean Fried Chicken

1 h 15 minPara 6Nutri-Score D€€
de @ima.kabil2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • gochujangDespensa500 g
  • honeyDespensa380 g
  • soy sauceDespensa240 ml
  • rice vinegarDespensa90 ml
  • ketchupDespensa320 g
  • garlic (minced)Frutas y verduras60 g
  • waterOtro80 ml
  • toasted sesame oilDespensa15 ml
  • boneless skinless chicken thighs (trimmed of excess fat, patted dry)Carne1 kg
  • kosher saltEspecias6 g
  • garlic powderEspecias3 g
  • sugarDespensa12 g
  • MSGDespensa2 g
  • white pepperEspecias3 g
  • rice vinegarDespensa15 ml
  • potato starchDespensa500 g
  • flourCereales250 g
  • sugarDespensa4 g
  • MSGDespensa2 g
  • garlic powderEspecias2 g
  • white pepperEspecias3 g
  • baking powderDespensa4 g
  • ice-cold waterOtro100 ml
  • sesame seedsFrutos secos y semillas10 g
  • green onions (sliced)Frutas y verduras30 g

por ración

Nutrición

825kcal

Carbohidratos
130 g
Proteínas
35 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Bol ×3
  • Freidora
  • Termómetro de cocina
  • Pinzas de cocina
  • Espumadera

paso a paso

Preparación

  1. Make the sauce

    • Combine the gochujang, honey, soy sauce, rice vinegar, ketchup, garlic and water in a saucepan.
    • Simmer over medium-low heat until smooth and glossy.
    • Remove from the heat, stir in the toasted sesame oil and keep warm.
    Paso 1

  2. Season the chicken

    • Trim excess fat from the chicken thighs and pat them dry.
    • Add the kosher salt, garlic powder, sugar, MSG, white pepper and rice vinegar, then mix well.
    • Refrigerate to marinate.
    Paso 2

  3. Mix the dry dredge

    • Combine the potato starch, flour, sugar, MSG, garlic powder and white pepper.
    • Reserve some of the mixture for the wet batter.
    Paso 3

  4. Make the wet batter

    • Whisk the reserved dry dredge with the baking powder and ice-cold water into a thin batter.
    • Keep the batter refrigerated until ready to use.
    Paso 4

  5. Coat the chicken

    • Dip each piece of chicken into the cold batter, then into the dry dredge.
    • Let a little batter drip into the dry dredge to create crispy clumps.
    • Press the coating firmly onto the chicken and shake it through the dredge a few times.
    • Keep the batter cold between batches.
    Paso 5

  6. Double fry the chicken

    • First fry in small batches at 170-175 °C for about 2-3 minutes per side.
    • Second fry at 190 °C until golden and extra crispy and the chicken reaches 74 °C internally.
    Paso 6

  7. Toss and finish

    • Toss the fried chicken with just enough warm sauce to coat.
    • Finish with sesame seeds and green onions.
    Paso 7
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