Plat
Korean Fried Chicken Sandwich
1 hPour 2Nutri-Score D€€
D
1 h
1 hKorean Fried Chicken Sandwich
ce qu’il vous faut
Ingrédients
chicken thighs (boneless, skinless)Viandes400 g
buttermilkProduits laitiers200 ml
all-purpose flourÉpicerie150 g- cornstarchÉpicerie50 g
- gochujangÉpicerie40 g
honeyÉpicerie30 g
soy sauceÉpicerie20 ml- rice vinegarÉpicerie15 ml
garlic (minced)Fruits et légumes2 morceaux- sesame oilÉpicerie10 ml
- vegetable oil (for frying)Épicerie1 litre
- brioche buns (split)Boulangerie2 morceaux
- mayonnaiseÉpicerie40 g
kimchi (chopped)Produits frais60 g
lettuce (shredded)Fruits et légumes40 g
sesame seedsFruits à coque et graines5 g
saltÉpices5 g
par portion
Nutrition
1 125kcal
- Glucides
- 88 g
- Protéines
- 48 g
- Lipides
- 65 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Friteuse
Casserole
Pince de cuisine- Grille de refroidissement
pas à pas
Préparation
- Étape 1
Marinate the chicken
- Cut the chicken thighs into sandwich-sized pieces and season with salt.
- Cover with the buttermilk and let sit while preparing the rest.
- Étape 2
Make the gochujang sauce
- Warm the gochujang, honey, soy sauce, rice vinegar, garlic and sesame oil in a saucepan.
- Stir until glossy and slightly thickened, then set aside.
- Étape 3
Coat the chicken
- Mix the flour and cornstarch in a bowl.
- Dredge each chicken piece in the dry mix, pressing so it sticks, then shake off the excess.
- Étape 4
Fry the chicken
- Heat the vegetable oil to 175 °C.
- Fry the chicken in batches until deep golden and cooked through.
- Drain on a cooling rack.
- Étape 5
Glaze the chicken
- Toss the fried chicken in the gochujang sauce until fully coated.
- Sprinkle with sesame seeds.
- Étape 6
Assemble the sandwiches
- Toast the brioche buns.
- Spread mayonnaise on the buns and add lettuce and kimchi.
- Top with the glazed chicken and close the sandwiches.
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