Plat
Korean Fried Chicken Bites with Lime Mayo and Japanese Long Fries
50 minPour 4Nutri-Score D€€
D
50 min
50 minKorean Fried Chicken Bites with Lime Mayo and Japanese Long Fries
recette de
Lauren 🧚🏻♀️
@brightmomentco
4 recettes
12 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken thighs (cut into bite-sized pieces)Viandes600 g
potatoes (cut into long thin fries)Fruits et légumes600 g
cornstarchÉpicerie80 g- flourÉpicerie60 g
- gochujangÉpicerie45 g
soy sauceÉpicerie30 ml
honeyÉpicerie30 g
garlic (minced)Fruits et légumes3 morceaux- sesame oilÉpicerie15 ml
- mayonnaiseÉpicerie120 g
lime (zested and juiced)Fruits et légumes1 morceau- vegetable oil (for frying)Épicerie1 litre
saltÉpices5 g
black pepperÉpices2 g
par portion
Nutrition
657kcal
- Glucides
- 36 g
- Protéines
- 30 g
- Lipides
- 44 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Marmite
Écumoire- Grille de refroidissement
Casserole
pas à pas
Préparation
- Étape 1
Coat the chicken
- Pat the chicken pieces dry and season with salt and pepper.
- Toss the chicken in the cornstarch and flour until evenly coated.
- Let the coated chicken rest while the oil heats.
- Étape 2
Fry the chicken
- Heat the vegetable oil in a stockpot to 175 °C.
- Fry the chicken in batches until golden and cooked through.
- Drain on a cooling rack.
- Étape 3
Fry the Japanese long fries
- Fry the potato sticks in the hot oil until crisp and golden.
- Drain on a cooling rack and season with salt.
- Étape 4
Make the lime mayo
- Stir the mayonnaise with the lime zest and juice.
- Season to taste and set aside.
- Étape 5
Make the Korean glaze
- Warm the gochujang, soy sauce, honey, garlic and sesame oil in a saucepan.
- Simmer until slightly thickened.
- Étape 6
Assemble and serve
- Toss the fried chicken in the glaze.
- Drizzle with the lime mayo and serve with the fries.