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Korean Fried Chicken Tenders
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Korean Fried Chicken Tenders

1 hPour 4Nutri-Score D€€
par @arianamariaa11105 imports3 fois cuisinées
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ce qu’il vous faut

Ingrédients

4 personnes
  • chicken tenderloinsViandes450 g
  • paprikaÉpices5 g
  • onion powderÉpices5 g
  • garlic powderÉpices5 g
  • saltÉpices5 g
  • pepperÉpices3 g
  • rice vinegarÉpicerie30 ml
  • ice cold water (ice cold)Boissons240 ml
  • baking powderÉpicerie4 g
  • corn starchÉpicerie180 g
  • all purpose flourCéréales90 g
  • sugarÉpicerie4 g
  • cayenne powderÉpices3 g
  • oil (for frying)Épicerie1 litre
  • butterProduits laitiers14 g
  • garlic (minced)Fruits et légumes3 morceaux
  • gochujangÉpicerie45 g
  • honeyÉpicerie60 g
  • ketchupÉpicerie30 g
  • soy sauceÉpicerie30 ml
  • brown sugarÉpicerie20 g
  • sesame oilÉpicerie5 ml
  • sesame seedsFruits à coque et graines10 g
  • green onion (sliced)Fruits et légumes2 morceaux

par portion

Nutrition

643kcal

Glucides
63 g
Protéines
25 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Poêle
  • Casserole
  • Pince de cuisine
  • Écumoire
  • Grille de refroidissement

pas à pas

Préparation

  1. Marinate the chicken

    • Season the chicken tenderloins with paprika, onion powder, garlic powder, salt and pepper.
    • Add the rice vinegar and toss to coat.
    • Cover and refrigerate.
    Étape 1

  2. Make the wet batter

    • In a bowl, combine the ice cold water, baking powder and a spoonful of the dry batter mix.
    • Whisk until smooth.
    Étape 2

  3. Make the dry batter

    • In another bowl, mix the corn starch, all purpose flour, sugar, garlic powder, pepper and cayenne powder.
    Étape 3

  4. Coat the chicken

    • Dip each marinated tenderloin into the wet batter.
    • Dredge it in the dry batter until fully coated.
    Étape 4

  5. First fry

    • Heat the oil for frying.
    • Fry the coated tenders until golden and cooked through.
    • Remove and drain.
    Étape 5

  6. Double fry

    • Fry the tenders a second time until deeply golden and extra crispy.
    • Drain on a rack.
    Étape 6

  7. Make the Korean glaze

    • Melt the butter in a pan and add the minced garlic.
    • Stir in the gochujang, honey, ketchup, soy sauce, brown sugar and a splash of rice vinegar.
    • Bring to a simmer and stir until the sauce thickens.
    • Finish with a splash of sesame oil.
    Étape 7

  8. Coat and serve

    • Toss the fried tenders in the glaze until well coated.
    • Top with sesame seeds and green onion.
    Étape 8
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