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Korean Fried Chicken
Plat

Korean Fried Chicken

1 h 15Pour 6Nutri-Score D€€
par @ima.kabil2 imports0 fois cuisinée
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ce qu’il vous faut

Ingrédients

6 personnes
  • gochujangÉpicerie500 g
  • honeyÉpicerie380 g
  • soy sauceÉpicerie240 ml
  • rice vinegarÉpicerie90 ml
  • ketchupÉpicerie320 g
  • garlic (minced)Fruits et légumes60 g
  • waterAutres80 ml
  • toasted sesame oilÉpicerie15 ml
  • boneless skinless chicken thighs (trimmed of excess fat, patted dry)Viandes1 kg
  • kosher saltÉpices6 g
  • garlic powderÉpices3 g
  • sugarÉpicerie12 g
  • MSGÉpicerie2 g
  • white pepperÉpices3 g
  • rice vinegarÉpicerie15 ml
  • potato starchÉpicerie500 g
  • flourCéréales250 g
  • sugarÉpicerie4 g
  • MSGÉpicerie2 g
  • garlic powderÉpices2 g
  • white pepperÉpices3 g
  • baking powderÉpicerie4 g
  • ice-cold waterAutres100 ml
  • sesame seedsFruits à coque et graines10 g
  • green onions (sliced)Fruits et légumes30 g

par portion

Nutrition

825kcal

Glucides
130 g
Protéines
35 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Saladier ×3
  • Friteuse
  • Thermomètre de cuisine
  • Pince de cuisine
  • Écumoire

pas à pas

Préparation

  1. Make the sauce

    • Combine the gochujang, honey, soy sauce, rice vinegar, ketchup, garlic and water in a saucepan.
    • Simmer over medium-low heat until smooth and glossy.
    • Remove from the heat, stir in the toasted sesame oil and keep warm.
    Étape 1

  2. Season the chicken

    • Trim excess fat from the chicken thighs and pat them dry.
    • Add the kosher salt, garlic powder, sugar, MSG, white pepper and rice vinegar, then mix well.
    • Refrigerate to marinate.
    Étape 2

  3. Mix the dry dredge

    • Combine the potato starch, flour, sugar, MSG, garlic powder and white pepper.
    • Reserve some of the mixture for the wet batter.
    Étape 3

  4. Make the wet batter

    • Whisk the reserved dry dredge with the baking powder and ice-cold water into a thin batter.
    • Keep the batter refrigerated until ready to use.
    Étape 4

  5. Coat the chicken

    • Dip each piece of chicken into the cold batter, then into the dry dredge.
    • Let a little batter drip into the dry dredge to create crispy clumps.
    • Press the coating firmly onto the chicken and shake it through the dredge a few times.
    • Keep the batter cold between batches.
    Étape 5

  6. Double fry the chicken

    • First fry in small batches at 170-175 °C for about 2-3 minutes per side.
    • Second fry at 190 °C until golden and extra crispy and the chicken reaches 74 °C internally.
    Étape 6

  7. Toss and finish

    • Toss the fried chicken with just enough warm sauce to coat.
    • Finish with sesame seeds and green onions.
    Étape 7
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