Plato principal
Korean Fried Chicken Sandwich
1 hPara 2Nutri-Score D€€
D
1 h
1 hKorean Fried Chicken Sandwich
lo que necesita
Ingredientes
chicken thighs (boneless, skinless)Carne400 g
buttermilkLácteos200 ml
all-purpose flourDespensa150 g- cornstarchDespensa50 g
- gochujangDespensa40 g
honeyDespensa30 g
soy sauceDespensa20 ml- rice vinegarDespensa15 ml
garlic (minced)Frutas y verduras2 piezas- sesame oilDespensa10 ml
- vegetable oil (for frying)Despensa1 litro
- brioche buns (split)Panadería2 piezas
- mayonnaiseDespensa40 g
kimchi (chopped)Fresco60 g
lettuce (shredded)Frutas y verduras40 g
sesame seedsFrutos secos y semillas5 g
saltEspecias5 g
por ración
Nutrición
1125kcal
- Carbohidratos
- 88 g
- Proteínas
- 48 g
- Grasas
- 65 g
lo que usará
Utensilios
Bol ×2
Freidora
Cazo
Pinzas de cocina- Rejilla de enfriamiento
paso a paso
Preparación
- Paso 1
Marinate the chicken
- Cut the chicken thighs into sandwich-sized pieces and season with salt.
- Cover with the buttermilk and let sit while preparing the rest.
- Paso 2
Make the gochujang sauce
- Warm the gochujang, honey, soy sauce, rice vinegar, garlic and sesame oil in a saucepan.
- Stir until glossy and slightly thickened, then set aside.
- Paso 3
Coat the chicken
- Mix the flour and cornstarch in a bowl.
- Dredge each chicken piece in the dry mix, pressing so it sticks, then shake off the excess.
- Paso 4
Fry the chicken
- Heat the vegetable oil to 175 °C.
- Fry the chicken in batches until deep golden and cooked through.
- Drain on a cooling rack.
- Paso 5
Glaze the chicken
- Toss the fried chicken in the gochujang sauce until fully coated.
- Sprinkle with sesame seeds.
- Paso 6
Assemble the sandwiches
- Toast the brioche buns.
- Spread mayonnaise on the buns and add lettuce and kimchi.
- Top with the glazed chicken and close the sandwiches.
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