Plato principal
Korean Fried Chicken Sandwich
50 minPara 2Nutri-Score D€€
D
50 min
50 minKorean Fried Chicken Sandwich
receta de
Notorious Foodie
@notorious_foodie
44 recetas
93 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken thighs (boneless, skinless, pounded flat)Carne400 g
saltEspecias5 g
black pepper (ground)Especias2 g
cornstarchDespensa80 g- all-purpose flourDespensa60 g
- gochujangDespensa40 g
honeyDespensa30 g
soy sauceDespensa20 ml- rice vinegarDespensa15 ml
garlic (grated)Frutas y verduras2 piezas- sesame oilDespensa10 ml
- vegetable oil (for deep frying)Despensa1 litro
- brioche buns (halved)Panadería2 piezas
- mayonnaiseDespensa40 g
lettuce (shredded)Frutas y verduras40 g
sesame seeds (toasted)Frutos secos y semillas5 g
por ración
Nutrición
987kcal
- Carbohidratos
- 88 g
- Proteínas
- 41 g
- Grasas
- 53 g
lo que usará
Utensilios
Bol ×2
Freidora
Cazo
Pinzas de cocina- Rejilla de enfriamiento
paso a paso
Preparación
- Paso 1
Season the chicken
- Pat the chicken thighs dry and pound them to an even thickness.
- Season both sides with salt and black pepper.
- Paso 2
Prepare the coating
- Mix the cornstarch and flour in a bowl.
- Dredge each thigh in the mixture, pressing so it sticks, then shake off the excess.
- Paso 3
Make the spicy sauce
- Combine the gochujang, honey, soy sauce, rice vinegar, grated garlic and sesame oil in a saucepan.
- Warm over low heat, stirring, until smooth and glossy.
- Paso 4
Fry the chicken
- Heat the vegetable oil to 170 °C.
- Fry the chicken in batches until deep golden and cooked through.
- Drain on a cooling rack.
- Paso 5
Coat the chicken
- Toss the fried chicken in the warm sauce until fully glazed.
- Sprinkle with toasted sesame seeds.
- Paso 6
Assemble the sandwiches
- Toast the brioche buns cut side down in a pan until golden.
- Spread mayonnaise on the bun bases, add lettuce and the glazed chicken.
- Close the sandwiches and serve immediately.
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