Plat
Korean Fried Chicken Bites
50 minPour 4Nutri-Score D€€
D
50 min
50 minKorean Fried Chicken Bites
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@mybigfathalalblog
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ce qu’il vous faut
Ingrédients
boneless chicken thigh (cut into bite-sized pieces)Viandes600 g
saltÉpices5 g
black pepper (ground)Épices2 g
ginger (grated)Fruits et légumes10 g
garlic (grated)Fruits et légumes3 morceaux
soy sauceÉpicerie15 ml
cornstarchÉpicerie100 g
all-purpose flourCéréales60 g- neutral oil (for deep frying)Épicerie1 litre
- gochujangÉpicerie45 g
honeyÉpicerie40 g- brown sugarÉpicerie25 g
- rice vinegarÉpicerie15 ml
- sesame oilÉpicerie10 ml
sesame seeds (toasted)Fruits à coque et graines10 g
spring onion (thinly sliced)Fruits et légumes2 morceaux
par portion
Nutrition
573kcal
- Glucides
- 44 g
- Protéines
- 26 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Friteuse
Casserole
Écumoire- Grille de refroidissement
pas à pas
Préparation
- Étape 1
Marinate the chicken
- Cut the chicken thigh into bite-sized pieces and place in a bowl.
- Season with salt, black pepper, grated ginger, grated garlic and soy sauce.
- Mix well and let rest so the flavours absorb.
- Étape 2
Make the coating
- Combine the cornstarch and all-purpose flour in a bowl.
- Coat each chicken piece thoroughly, pressing so the coating sticks.
- Étape 3
Fry the chicken
- Heat the oil to about 170 °C.
- Fry the chicken in batches until pale and cooked through, then lift out.
- Raise the oil to about 190 °C and fry a second time until deep golden and very crispy.
- Drain on a cooling rack.
- Étape 4
Make the sauce
- In a saucepan, combine the gochujang, honey, brown sugar, rice vinegar and sesame oil.
- Warm over low heat, stirring, until smooth and glossy.
- Étape 5
Coat and serve
- Toss the fried chicken bites in the warm sauce until evenly glazed.
- Sprinkle with toasted sesame seeds and sliced spring onion.
- Serve immediately while crispy.