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Korean Popcorn Chicken
Plato principal

Korean Popcorn Chicken

40 minPara 3Nutri-Score D€€
de @zachs.foods31 importaciones2 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

3 personas
  • chicken thighs (cut into 1-inch dice)Carne450 g
  • egg (beaten)Lácteos1 pieza
  • flourCereales24 g
  • cornstarchDespensa24 g
  • saltEspecias3 g
  • black pepper (ground)Especias1 g
  • garlic powderEspecias3 g
  • ginger powderEspecias2 g
  • vegetable oil (for frying)Despensa750 ml
  • ketchupDespensa60 ml
  • soy sauce (low sodium)Despensa15 ml
  • sesame oilDespensa5 ml
  • gochujangDespensa20 g
  • rice vinegarDespensa10 ml
  • brown sugarDespensa50 g
  • butterLácteos28 g

por ración

Nutrición

489kcal

Carbohidratos
35 g
Proteínas
16 g
Grasas
32 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Sartén ×2
  • Olla
  • Espumadera
  • Termómetro de cocina

paso a paso

Preparación

  1. Coat the chicken

    • Cut the chicken thighs into 1-inch pieces.
    • In a bowl, combine the egg, cornstarch, flour, salt, pepper, garlic powder and ginger powder.
    • Add the chicken and mix until every piece is evenly coated.
    Paso 1

  2. Mix the sauce

    • In a bowl, stir together the ketchup, soy sauce, sesame oil, gochujang, rice vinegar and brown sugar until smooth.
    Paso 2

  3. First fry

    • Heat the vegetable oil in a pot to about 175 °C.
    • Fry the chicken pieces in batches until lightly golden.
    • Lift out and drain on a rack or paper towels.
    Paso 3

  4. Second fry for crispiness

    • Let the chicken rest for a couple of minutes.
    • Return the pieces to the hot oil for a second fry until deeply crispy.
    • Drain again.
    Paso 4

  5. Glaze the chicken

    • Melt the butter in a clean pan over low heat.
    • Pour in the sauce mixture and let it come to a light bubble.
    • Add the fried chicken and toss to coat evenly in the glaze.
    Paso 5
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