Plat
Korean Fried Chicken with Gochujang Glaze
3 hPour 6Nutri-Score D€€
D
3 h
3 hKorean Fried Chicken with Gochujang Glaze
ce qu’il vous faut
Ingrédients
whole chicken wingsViandes14 morceaux
buttermilkProduits laitiers960 ml
saltÉpices30 g
pepperÉpices4 g
paprikaÉpices14 g
onion powderÉpices4 g
garlic powderÉpices4 g- mustard powderÉpices2 g
curry powderÉpices2 g
kimchi juiceÉpicerie60 ml- lemon juiceÉpicerie30 ml
soy sauceÉpicerie15 ml
thyme (sprigs)Fruits et légumes2 morceaux
rosemary (sprig)Fruits et légumes1 morceau- gochujangÉpicerie80 ml
garlic (cloves, minced)Fruits et légumes3 morceaux- ginger powderÉpices2 g
- hot sauceÉpicerie30 ml
sugarÉpicerie36 g
honeyÉpicerie110 g- mirinÉpicerie45 ml
- soy sauceÉpicerie60 ml
waterAutres180 ml
flourCéréales240 g
cornstarchCéréales120 g- garlic powderÉpices3 g
- onion powderÉpices8 g
- paprikaÉpices10 g
- curry powderÉpices4 g
- mustard powderÉpices4 g
- saltÉpices13 g
- pepperÉpices4 g
- cayenneÉpices2 g
sesame seedsFruits à coque et graines10 g- green onions (sliced)Fruits et légumes3 morceaux
- frying oil (for deep frying)Épicerie1,5 litres
par portion
Nutrition
598kcal
- Glucides
- 57 g
- Protéines
- 22 g
- Lipides
- 32 g
ce que vous utiliserez
Ustensiles
Saladier ×3
Casserole
Marmite
Thermomètre de cuisine
Pince de cuisine- Grille de refroidissement
Pinceau de cuisine
pas à pas
Préparation
- Étape 1
Marinate the wings
- Whisk the buttermilk, salt, pepper, paprika, onion powder, garlic powder, mustard powder, curry powder, kimchi juice, lemon juice and soy sauce in a bowl.
- Add the thyme and rosemary sprigs, then submerge the wings in the marinade.
- Cover and refrigerate.
- Étape 2
Make the gochujang glaze
- Combine the gochujang, garlic, ginger powder, hot sauce, sugar, honey, mirin, soy sauce and water in a saucepan.
- Bring to a boil, then simmer until slightly thickened.
- Étape 3
Mix the dredge
- Combine the flour, cornstarch, garlic powder, onion powder, paprika, curry powder, mustard powder, salt, pepper and cayenne in a bowl.
- Add a few spoonfuls of the marinade and mix to create crispy clumps.
- Étape 4
Coat and rest the wings
- Coat the wings heavily in the dredge.
- Let them rest so the coating sets.
- Étape 5
First fry
- Heat the oil to 325°F (165°C).
- Fry the wings until lightly golden.
- Étape 6
Rest the wings
- Drain the wings on a rack and let them rest.
- Étape 7
Second fry
- Heat the oil to 375°F (190°C).
- Fry the wings again until deeply crispy.
- Étape 8
Glaze and finish
- Brush or toss the wings lightly with the gochujang glaze.
- Finish with sesame seeds and green onions.