Plat
Korean Fried Chicken Sandwich
50 minPour 2Nutri-Score D€€
D
50 min
50 minKorean Fried Chicken Sandwich
recette de
Notorious Foodie
@notorious_foodie
44 recettes
93 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken thighs (boneless, skinless, pounded flat)Viandes400 g
saltÉpices5 g
black pepper (ground)Épices2 g
cornstarchÉpicerie80 g- all-purpose flourÉpicerie60 g
- gochujangÉpicerie40 g
honeyÉpicerie30 g
soy sauceÉpicerie20 ml- rice vinegarÉpicerie15 ml
garlic (grated)Fruits et légumes2 morceaux- sesame oilÉpicerie10 ml
- vegetable oil (for deep frying)Épicerie1 litre
- brioche buns (halved)Boulangerie2 morceaux
- mayonnaiseÉpicerie40 g
lettuce (shredded)Fruits et légumes40 g
sesame seeds (toasted)Fruits à coque et graines5 g
par portion
Nutrition
987kcal
- Glucides
- 88 g
- Protéines
- 41 g
- Lipides
- 53 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Friteuse
Casserole
Pince de cuisine- Grille de refroidissement
pas à pas
Préparation
- Étape 1
Season the chicken
- Pat the chicken thighs dry and pound them to an even thickness.
- Season both sides with salt and black pepper.
- Étape 2
Prepare the coating
- Mix the cornstarch and flour in a bowl.
- Dredge each thigh in the mixture, pressing so it sticks, then shake off the excess.
- Étape 3
Make the spicy sauce
- Combine the gochujang, honey, soy sauce, rice vinegar, grated garlic and sesame oil in a saucepan.
- Warm over low heat, stirring, until smooth and glossy.
- Étape 4
Fry the chicken
- Heat the vegetable oil to 170 °C.
- Fry the chicken in batches until deep golden and cooked through.
- Drain on a cooling rack.
- Étape 5
Coat the chicken
- Toss the fried chicken in the warm sauce until fully glazed.
- Sprinkle with toasted sesame seeds.
- Étape 6
Assemble the sandwiches
- Toast the brioche buns cut side down in a pan until golden.
- Spread mayonnaise on the bun bases, add lettuce and the glazed chicken.
- Close the sandwiches and serve immediately.
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