Plat
Honey Dak-Gang-Jeong (Korean Honey Fried Chicken)
45 minPour 3Nutri-Score D€€
D
45 min
45 minHoney Dak-Gang-Jeong (Korean Honey Fried Chicken)
ce qu’il vous faut
Ingrédients
chicken thigh (cut into pieces)Viandes750 g
rice cake (optional)Céréales150 g
all-purpose flourÉpicerie200 g
corn starchÉpicerie200 g
saltÉpices18 g
paprika powderÉpices7 g
garlic powderÉpices8 g- onion powderÉpices7 g
- baking powderÉpicerie12 g
black pepper (ground)Épices2 g- cinnamon powderÉpices8 g
curry powder (optional)Épices7 g
waterAutres600 ml
honeyÉpicerie100 g
cheongyang pepper (seeds removed, sliced)Fruits et légumes2 morceaux
garlic (minced)Fruits et légumes15 g
soy sauceÉpicerie60 ml- oyster sauce (optional)Épicerie15 ml
- frying oil (for deep frying)Épicerie1 litre
par portion
Nutrition
1 067kcal
- Glucides
- 133 g
- Protéines
- 43 g
- Lipides
- 40 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Marmite
Casserole
Thermomètre de cuisine
Écumoire
pas à pas
Préparation
- Étape 1
Make the chicken powder coating
- Combine the all-purpose flour, corn starch, salt, paprika powder, garlic powder, onion powder, baking powder, black pepper, cinnamon powder and curry powder in a bowl.
- Étape 2
Make the batter
- Mix the chicken powder with the water until smooth.
- Étape 3
Coat the chicken
- Add the chicken thigh pieces to the batter and mix to coat.
- Put the remaining chicken powder in a container, add the battered chicken and shake to coat well.
- Étape 4
Fry the chicken
- Heat the oil to 170 °C.
- Fry the chicken until golden brown.
- Étape 5
Make the honey sauce
- Combine the honey, cheongyang peppers, minced garlic, soy sauce, oyster sauce and water in a pan.
- Boil until the sauce is reduced by half.
- Étape 6
Toss and finish
- Toss the fried chicken and rice cake with the honey sauce until well coated.