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Korean Fried Chicken
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Korean Fried Chicken

1 hPara 4Nutri-Score D€€
de @aymenacooks3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • chicken wings (separated into drumettes and flats, patted dry)Carne1 kg
  • saltEspecias8 g
  • black pepper (freshly ground)Especias3 g
  • ginger (grated)Frutas y verduras15 g
  • garlic (grated)Frutas y verduras3 piezas
  • cornstarchDespensa120 g
  • all-purpose flourDespensa60 g
  • neutral oil (for deep frying)Despensa1,5 litros
  • gochujangDespensa60 g
  • ketchupDespensa45 ml
  • honeyDespensa40 g
  • soy sauceDespensa30 ml
  • rice vinegarDespensa15 ml
  • brown sugarDespensa20 g
  • sesame oilDespensa10 ml
  • sesame seeds (toasted)Frutos secos y semillas10 g
  • spring onion (thinly sliced)Frutas y verduras2 piezas

por ración

Nutrición

883kcal

Carbohidratos
44 g
Proteínas
48 g
Grasas
58 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Olla
  • Cazo
  • Termómetro de cocina
  • Espumadera
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Season the chicken

    • Pat the chicken wings dry and place them in a bowl.
    • Season with the salt, black pepper, grated ginger and garlic, tossing to coat evenly.
    • Let the chicken sit while you prepare the coating.
    Paso 1

  2. Coat the wings

    • Mix the cornstarch and flour in a bowl.
    • Dredge each wing in the flour mixture, pressing so it adheres well.
    • Shake off the excess and set the coated wings aside.
    Paso 2

  3. Heat the frying oil

    • Pour the oil into a deep pot and heat it to 170 °C.
    Paso 3

  4. First fry

    • Fry the wings in batches without crowding the pot.
    • Cook until lightly golden and cooked through, then lift out with a slotted spoon.
    • Drain on a cooling rack.
    Paso 4

  5. Make the sauce

    • In a saucepan, combine the gochujang, ketchup, honey, soy sauce, rice vinegar and brown sugar.
    • Warm over low heat, stirring, until smooth and slightly thickened.
    • Remove from the heat and stir in the sesame oil.
    Paso 5

  6. Second fry for crispiness

    • Raise the oil to 190 °C.
    • Fry the wings a second time until deeply golden and very crisp.
    • Drain briefly on the rack.
    Paso 6

  7. Coat and serve

    • Toss the hot wings in the sauce until glossy and well coated.
    • Sprinkle with toasted sesame seeds and sliced spring onion.
    • Serve immediately.
    Paso 7
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