Plato principal
Korean Popcorn Chicken
50 minPara 4Nutri-Score D€€
D
50 min
50 minKorean Popcorn Chicken
lo que necesita
Ingredientes
boneless skinless chicken thighs (cut into bite-sized pieces)Carne500 g
eggLácteos1 pieza
saltEspecias2,5 g
black pepper (ground)Especias1 g
garlic powderEspecias3 g
ginger powderEspecias1 g
chicken bouillonDespensa2 g- cornstarchDespensa40 g
- all-purpose flourDespensa24 g
butterLácteos21 g
garlic (minced)Frutas y verduras2 piezas- gochujangDespensa22 g
- ketchupDespensa45 g
soy sauceDespensa15 ml- light brown sugarDespensa24 g
honeyDespensa21 g- rice vinegarDespensa10 ml
- sesame oilDespensa5 ml
toasted sesame seeds (toasted)Frutos secos y semillas5 g
green onions (sliced)Frutas y verduras2 piezas- frying oil (for deep frying)Despensa1 litro
por ración
Nutrición
280kcal
- Carbohidratos
- 20 g
- Proteínas
- 16 g
- Grasas
- 16 g
lo que usará
Utensilios
Bol ×2
Freidora
Sartén
Termómetro de cocina
Espumadera
paso a paso
Preparación
- Paso 1
Season the chicken
- In a bowl, combine the chicken with the egg, salt, black pepper, garlic powder, ginger powder and chicken bouillon.
- Mix well and let rest.
- Paso 2
Coat the chicken
- Add the cornstarch and all-purpose flour to the chicken.
- Toss until evenly coated.
- Paso 3
First fry
- Heat the frying oil to 160–165 °C.
- Fry the chicken until cooked through.
- Let rest for 2–3 minutes.
- Paso 4
Second fry
- Heat the oil to 180 °C.
- Fry the chicken again until golden and crispy.
- Paso 5
Make the sauce
- Melt the butter and sauté the garlic until fragrant.
- Add the gochujang, ketchup, soy sauce, light brown sugar, honey, rice vinegar and sesame oil.
- Cook until glossy.
- Paso 6
Coat and garnish
- Toss the fried chicken in the sauce until evenly coated.
- Garnish with toasted sesame seeds and sliced green onions.
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