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Korean Popcorn Chicken
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Korean Popcorn Chicken

40 minPara 4Nutri-Score C€€
de @foodiligence14 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • boneless chicken thighs (cut into 1-inch pieces)Otro680 g
  • soy sauce (divided between marinade and sauce)Despensa60 ml
  • egg (beaten)Lácteos1 pieza
  • saltEspecias3 g
  • black pepper (ground)Especias1 g
  • garlic powderEspecias3 g
  • potato starchDespensa60 g
  • gochujangDespensa60 g
  • brown sugarDespensa25 g
  • honeyDespensa40 g
  • rice vinegarDespensa15 ml
  • ketchupDespensa15 ml
  • sesame oilDespensa15 ml
  • garlic (grated)Frutas y verduras5 piezas
  • butterLácteos14 g

por ración

Nutrición

340kcal

Carbohidratos
24 g
Proteínas
26 g
Grasas
16 g

paso a paso

Preparación

  1. Marinate the chicken

    • Add the chicken thigh pieces to a bowl.
    • Add soy sauce, the egg, salt, pepper and garlic powder.
    • Mix everything together until the chicken is well coated.
    Paso 1

  2. Coat with potato starch

    • Pour in the potato starch and mix until the chicken is evenly coated.
    • Cornstarch works too, but potato starch gets way crispier.
    Paso 2

  3. Air fry the chicken

    • Add the coated chicken to the air fryer basket in a single layer.
    • Air fry at 400°F (200°C) for 20 minutes.
    • Shake the basket halfway through.
    Paso 3

  4. Make the sauce

    • In a pan, combine gochujang, soy sauce, rice vinegar, ketchup, honey, brown sugar, sesame oil and grated garlic.
    • Mix and let it simmer for a few minutes.
    • Finish with the butter and stir until glossy.
    Paso 4

  5. Combine and serve

    • Once the sauce is glossy, pour in the crispy chicken.
    • Give it one last good mix so every piece is coated.
    • Serve right away.
    Paso 5
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