Skip to content
Menu
Crispy Korean Fried Chicken
Plat

Crispy Korean Fried Chicken

50 minPour 4Nutri-Score D€€
par @maangchitime3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken wings (cut into pieces, patted dry)Viandes1 kg
  • saltÉpices5 g
  • black pepper (freshly ground)Épices2 g
  • ginger (grated)Fruits et légumes5 g
  • potato starchÉpicerie150 g
  • garlic (minced)Fruits et légumes3 morceaux
  • red pepper (finely chopped)Fruits et légumes1 morceau
  • soy sauceÉpicerie60 ml
  • vinegarÉpicerie30 ml
  • mustardÉpicerie15 g
  • brown sugarÉpicerie40 g
  • peanuts (crushed)Fruits à coque et graines40 g
  • frying oil (for deep frying)Épicerie1 litre

par portion

Nutrition

659kcal

Glucides
19 g
Protéines
48 g
Lipides
44 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Marmite
  • Écumoire
  • Casserole

pas à pas

Préparation

  1. Season the chicken

    • Put the chicken in a bowl and season with salt, ground black pepper and ginger.
    • Mix well using both hands so the seasoning coats every piece.
    Étape 1

  2. Coat with potato starch

    • Dip each piece of chicken in the potato starch.
    • Coat as much as possible, pressing the starch onto the chicken.
    Étape 2

  3. First fry

    • Heat the oil and fry the chicken for 12 minutes.
    • Remove and drain.
    Étape 3

  4. Double fry until crunchy

    • Fry the chicken a second time until really crunchy.
    • Drain on a rack.
    Étape 4

  5. Make the sauce

    • In a saucepan combine garlic, red pepper, soy sauce, vinegar, mustard and brown sugar.
    • Simmer until the sugar dissolves and the sauce thickens slightly.
    Étape 5

  6. Coat and finish

    • Toss the fried chicken in the sauce.
    • Sprinkle with crushed peanuts and serve.
    Étape 6
Obtenir Mezze