Plato principal
Korean Fried Chicken Tenders
1 hPara 4Nutri-Score D€€
D
1 h
1 hKorean Fried Chicken Tenders
receta de
Ariana ౨ৎ
@arianamariaa11
26 recetas
105 importaciones
3 veces cocinadas
lo que necesita
Ingredientes
chicken tenderloinsCarne450 g
paprikaEspecias5 g
onion powderEspecias5 g
garlic powderEspecias5 g
saltEspecias5 g
pepperEspecias3 g
rice vinegarDespensa30 ml
ice cold water (ice cold)Bebidas240 ml- baking powderDespensa4 g
corn starchDespensa180 g
all purpose flourCereales90 g
sugarDespensa4 g- cayenne powderEspecias3 g
- oil (for frying)Despensa1 litro
butterLácteos14 g
garlic (minced)Frutas y verduras3 piezas- gochujangDespensa45 g
honeyDespensa60 g- ketchupDespensa30 g
soy sauceDespensa30 ml- brown sugarDespensa20 g
- sesame oilDespensa5 ml
sesame seedsFrutos secos y semillas10 g
green onion (sliced)Frutas y verduras2 piezas
por ración
Nutrición
643kcal
- Carbohidratos
- 63 g
- Proteínas
- 25 g
- Grasas
- 33 g
lo que usará
Utensilios
Bol ×3
Sartén
Cazo
Pinzas de cocina
Espumadera
Rejilla de enfriamiento
paso a paso
Preparación
- Paso 1
Marinate the chicken
- Season the chicken tenderloins with paprika, onion powder, garlic powder, salt and pepper.
- Add the rice vinegar and toss to coat.
- Cover and refrigerate.
- Paso 2
Make the wet batter
- In a bowl, combine the ice cold water, baking powder and a spoonful of the dry batter mix.
- Whisk until smooth.
- Paso 3
Make the dry batter
- In another bowl, mix the corn starch, all purpose flour, sugar, garlic powder, pepper and cayenne powder.
- Paso 4
Coat the chicken
- Dip each marinated tenderloin into the wet batter.
- Dredge it in the dry batter until fully coated.
- Paso 5
First fry
- Heat the oil for frying.
- Fry the coated tenders until golden and cooked through.
- Remove and drain.
- Paso 6
Double fry
- Fry the tenders a second time until deeply golden and extra crispy.
- Drain on a rack.
- Paso 7
Make the Korean glaze
- Melt the butter in a pan and add the minced garlic.
- Stir in the gochujang, honey, ketchup, soy sauce, brown sugar and a splash of rice vinegar.
- Bring to a simmer and stir until the sauce thickens.
- Finish with a splash of sesame oil.
- Paso 8
Coat and serve
- Toss the fried tenders in the glaze until well coated.
- Top with sesame seeds and green onion.
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