Skip to content
Menu
Korean Fried Chicken (Yangnyeom Style)
Plat

Korean Fried Chicken (Yangnyeom Style)

1 hPour 4Nutri-Score D€€
par @erin.lim32 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thigh (boneless, cut into bite-sized pieces)Viandes800 g
  • garlic (grated)Fruits et légumes4 morceaux
  • sake (for the marinade)Boissons30 ml
  • saltÉpices5 g
  • chicken bouillon powderÉpicerie5 g
  • ginger (grated)Fruits et légumes5 g
  • white pepperÉpices2 g
  • flour (for the batter)Céréales100 g
  • cornstarchÉpicerie60 g
  • rice flourCéréales60 g
  • water (cold)Autres200 ml
  • avocado oil (for deep frying)Épicerie1 litre
  • honeyÉpicerie40 g
  • ketchupÉpicerie40 g
  • gochujangÉpicerie30 g
  • soy sauceÉpicerie20 ml
  • gochugaruÉpices6 g
  • brown sugarÉpicerie25 g
  • mayonnaiseÉpicerie60 g
  • milkProduits laitiers20 ml
  • sugarÉpicerie5 g
  • vinegarÉpicerie10 ml

par portion

Nutrition

940kcal

Glucides
53 g
Protéines
36 g
Lipides
65 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Friteuse
  • Casserole
  • Pince de cuisine
  • Fouet

pas à pas

Préparation

  1. Marinate the chicken

    • Combine the chicken thigh pieces with the garlic, sake, salt, chicken bouillon powder, ginger and white pepper.
    • Mix well and let sit so the seasoning penetrates the meat.
    Étape 1

  2. Make the batter

    • Whisk the flour, cornstarch and rice flour with the cold water until smooth and slightly runny.
    • Add the marinated chicken to the batter and coat each piece evenly.
    Étape 2

  3. Heat the oil

    • Pour the avocado oil into a deep pot or fryer and heat to about 170 °C.
    Étape 3

  4. Fry the chicken

    • Fry the coated chicken in batches until golden and cooked through.
    • Drain on a rack and let rest briefly before the second fry.
    • Fry a second time at higher heat until very crispy, then drain.
    Étape 4

  5. Make the yangnyeom sauce

    • In a saucepan, combine the honey, ketchup, gochujang, soy sauce, gochugaru and brown sugar.
    • Simmer gently until the sugar dissolves and the sauce thickens slightly.
    Étape 5

  6. Coat the chicken in sauce

    • Toss the hot fried chicken in the sauce until every piece is glossy and coated.
    Étape 6

  7. Make the creamy dipping sauce

    • Stir together the mayonnaise, milk, sugar and vinegar until smooth.
    Étape 7

  8. Serve

    • Serve the chicken hot with steamed rice and the creamy dipping sauce.
    Étape 8
Obtenir Mezze