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Korean Fried Chicken
Plat

Korean Fried Chicken

1 hPour 5Nutri-Score D€€
par @krizia.de2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

5 personnes
  • party wingsViandes15 morceaux
  • garlic saltÉpices5 g
  • paprikaÉpices1 g
  • pepperÉpices1 g
  • potato starch (for the wet batter)Épicerie60 g
  • all-purpose flour (for the wet batter)Épicerie30 g
  • cold water (cold)Boissons240 ml
  • all-purpose flour (for the dry coating)Épicerie60 g
  • potato starch (for the dry coating)Épicerie60 g
  • baking powderÉpicerie2 g
  • garlic salt (for the dry coating)Épices15 g
  • onion powderÉpices3 g
  • paprika (for the dry coating)Épices3 g
  • pepper (for the dry coating)Épices1 g
  • butterProduits laitiers35 g
  • garlic (minced)Fruits et légumes2 morceaux
  • gochujangÉpicerie60 ml
  • honeyÉpicerie60 ml
  • brown sugarÉpicerie25 g
  • ketchupÉpicerie30 ml
  • soy sauceÉpicerie15 ml
  • sesame seedsFruits à coque et graines10 g
  • frying oil (for deep frying)Épicerie1,5 litres

par portion

Nutrition

450kcal

Glucides
35 g
Protéines
19 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Friteuse
  • Saladier ×2
  • Thermomètre de cuisine
  • Casserole
  • Pince de cuisine
  • Écumoire

pas à pas

Préparation

  1. Season the wings

    • Pat the party wings dry and place them in a bowl.
    • Sprinkle with garlic salt, paprika and pepper, then toss to coat evenly.
    Étape 1

  2. Make the wet batter

    • Whisk the potato starch and all-purpose flour with the cold water until smooth.
    • The batter should be thin and runny.
    Étape 2

  3. Prepare the dry coating

    • In a separate bowl, combine the all-purpose flour, potato starch, baking powder, garlic salt, onion powder, paprika and pepper.
    Étape 3

  4. Coat the chicken

    • Dip each wing into the wet batter, letting the excess drip off.
    • Press the wings into the dry coating until fully covered.
    Étape 4

  5. First fry

    • Heat the oil to 175 °C.
    • Fry the wings in batches until golden and cooked through.
    Étape 5

  6. Double fry

    • Raise the oil temperature to 190 °C.
    • Fry the wings a second time until deeply crispy.
    Étape 6

  7. Make the sauce

    • Melt the butter in a saucepan over medium heat.
    • Add the minced garlic and cook until fragrant.
    • Stir in the gochujang, honey, brown sugar, ketchup and soy sauce, then simmer until glossy.
    Étape 7

  8. Coat and serve

    • Toss the double-fried wings in the sauce until well coated.
    • Sprinkle with sesame seeds and serve immediately.
    Étape 8
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