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Korean Popcorn Chicken
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Korean Popcorn Chicken

1 hPara 4Nutri-Score D€€
de @recipeincaption14 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • chicken thighs (cut into 1-inch cubes)Carne900 g
  • eggs (beaten)Lácteos2 piezas
  • rice vinegar (for the marinade)Despensa30 ml
  • garlic (minced)Frutas y verduras6 piezas
  • fresh ginger (grated)Frutas y verduras6 g
  • garlic powderEspecias6 g
  • onion powderEspecias5 g
  • saltEspecias12 g
  • black pepper (ground)Especias2 g
  • gochugaru (optional)Especias4 g
  • cornstarchDespensa30 g
  • all-purpose flourDespensa60 g
  • neutral oil (for frying)Despensa1 litro
  • gochujang (for the sauce)Despensa25 g
  • sesame seeds (for the sauce)Frutos secos y semillas6 g
  • ketchupDespensa45 ml
  • garlic (minced, for the sauce)Frutas y verduras4 piezas
  • honeyDespensa30 g
  • butterLácteos42 g
  • rice vinegar (for the sauce)Despensa15 ml
  • soy sauceDespensa15 ml
  • sesame oilDespensa10 ml
  • gochugaru (optional, for the sauce)Especias2 g
  • sesame seeds (for garnish)Frutos secos y semillas5 g
  • green onions (sliced)Frutas y verduras2 piezas
  • jasmine rice (cooked, for serving)Cereales300 g

por ración

Nutrición

918kcal

Carbohidratos
75 g
Proteínas
48 g
Grasas
48 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Sartén
  • Cazo
  • Rejilla de enfriamiento
  • Termómetro de cocina

paso a paso

Preparación

  1. Marinate the chicken

    • In a bowl, combine the chicken with the eggs, rice vinegar, garlic, ginger and seasonings.
    • Mix well and marinate as long as you wish, ideally 1 hour.
    Paso 1

  2. Coat the chicken

    • For frying: add the cornstarch and flour directly into the same bowl and mix until evenly coated and sticky.
    • For air frying: mix the cornstarch and flour in a separate bowl, then toss the chicken removed from the marinade in the dry mix, pressing lightly so it sticks.
    Paso 2

  3. Fry the chicken

    • Heat the neutral oil to 175 °C.
    • Fry the chicken in batches until golden and crispy, then transfer to a rack.
    Paso 3

  4. Air fry the chicken (alternative)

    • Oil the basket and spray or brush the chicken with oil.
    • Cook at 190 °C, flip, then cook more until crispy and cooked through, working in batches.
    Paso 4

  5. Make the sauce

    • In a pan over medium-low heat, combine the gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil and gochugaru.
    • Bring to a simmer, add the butter and stir until melted, then remove from the heat.
    Paso 5

  6. Toss the chicken in the sauce

    • Add the chicken directly to the sauce and toss, or combine your desired amount of sauce with the chicken in a mixing bowl to control how saucy it gets.
    Paso 6

  7. Serve

    • Serve over jasmine rice, garnished with sesame seeds and green onions.
    Paso 7
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