Plato principal
Korean Fried Chicken Burger
2 hPara 8Nutri-Score D€€€
D
2 h
2 hKorean Fried Chicken Burger
receta de
Andy Cooks
@andy_cooks
15 recetas
17 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken thighs (trimmed)Carne8 piezas
fresh ginger (grated)Frutas y verduras20 g
garlic (cloves, finely grated)Frutas y verduras4 piezas
sea saltEspecias7,5 g
ground black pepperEspecias2 g
potato buns (toasted)Panadería8 piezas- mayonnaise (for serving)Despensa80 g
- peanut oil (for the sauce)Despensa15 ml
- gochujangDespensa120 g
- tomato ketchupDespensa120 g
- hot honey (for the sauce)Despensa50 g
- rice wine vinegar (for the sauce)Despensa30 ml
- salt (for the sauce)Especias8 g
soy sauceDespensa30 ml
water (for the sauce)Otro80 ml- garlic (cloves, crushed)Frutas y verduras8 piezas
- peanut oil (for deep frying)Despensa1,5 litros
eggs (beaten)Lácteos3 piezas- potato starchDespensa225 g
- plain flourDespensa225 g
- rice vinegar (for the salad)Despensa80 ml
- water (for the salad)Otro80 ml
sea salt (for the salad)Especias8 g
caster sugarDespensa8 g- Lebanese cucumbers (sliced into ribbons)Frutas y verduras2 piezas
- baby wombok cabbage (shredded)Frutas y verduras1 pieza
- spring onions (sliced)Frutas y verduras4 piezas
- garlic chives (bunch, chopped)Frutas y verduras1 pieza
- Korean soy sauce (for the dressing)Despensa15 ml
- gochugaruEspecias1 g
- rice vinegar (for the dressing)Despensa10 ml
- sesame oilDespensa10 ml
- hot honey (for the dressing)Despensa20 g
por ración
Nutrición
608kcal
- Carbohidratos
- 53 g
- Proteínas
- 26 g
- Grasas
- 33 g
lo que usará
Utensilios
Bol ×3
Cazo ×2
Freidora- Rejilla de enfriamiento
Varillas
Espumadera
Termómetro de cocina
paso a paso
Preparación
- Paso 1
Marinate the chicken
- In a large mixing bowl, combine the chicken, ginger, grated garlic, salt and black pepper.
- Mix well, cover with cling wrap and refrigerate.
- Paso 2
Make the Korean sauce
- In a small saucepan over medium heat, add the peanut oil and crushed garlic and sauté.
- Add the gochujang, ketchup, hot honey, rice wine vinegar, salt, soy sauce and water.
- Stir well and cook until slightly thickened, then set aside.
- Paso 3
Pickle the cucumber ribbons
- Combine the rice vinegar, water, salt and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar.
- Remove from the heat and pour over the cucumbers in a shallow heatproof bowl.
- Set aside to cool.
- Paso 4
Prepare the salad and dressing
- Toss the cabbage, spring onions and chives in a large bowl.
- Put the dressing ingredients in a screw-top jar and shake until completely mixed.
- Toss the dressing through the salad just before serving.
- Paso 5
Heat the frying oil
- In a deep fryer or heavy-based saucepan, heat the oil to 175 °C.
- Paso 6
Coat the chicken
- Whisk half of the flours with the eggs in a large bowl.
- Mix the remaining flours together in a separate bowl.
- Toss the marinated chicken in the egg and flour mixture until well coated, then toss in the flour mixture to coat completely.
- Paso 7
First fry
- Fry the chicken in batches in the hot oil until lightly browned and crispy.
- Remove from the oil and drain on a wire rack or paper towel.
- Paso 8
Second fry
- Heat the oil to 190 °C.
- Fry the chicken again until cooked through.
- Remove from the oil and drain on a wire rack or paper towel.
- Paso 9
Coat the chicken in sauce
- In a large mixing bowl, add the double-fried chicken and Korean sauce.
- Toss well to completely coat.
- Paso 10
Assemble the burgers
- Spread the toasted potato buns with mayonnaise.
- Top with salad, drained cucumber ribbons and a piece of chicken.
- Close with the bun top and serve.