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Korean Popcorn Chicken
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Korean Popcorn Chicken

40 minPour 4Nutri-Score C€€
par @foodiligence14 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • boneless chicken thighs (cut into 1-inch pieces)Autres680 g
  • soy sauce (divided between marinade and sauce)Épicerie60 ml
  • egg (beaten)Produits laitiers1 morceau
  • saltÉpices3 g
  • black pepper (ground)Épices1 g
  • garlic powderÉpices3 g
  • potato starchÉpicerie60 g
  • gochujangÉpicerie60 g
  • brown sugarÉpicerie25 g
  • honeyÉpicerie40 g
  • rice vinegarÉpicerie15 ml
  • ketchupÉpicerie15 ml
  • sesame oilÉpicerie15 ml
  • garlic (grated)Fruits et légumes5 morceaux
  • butterProduits laitiers14 g

par portion

Nutrition

340kcal

Glucides
24 g
Protéines
26 g
Lipides
16 g

pas à pas

Préparation

  1. Marinate the chicken

    • Add the chicken thigh pieces to a bowl.
    • Add soy sauce, the egg, salt, pepper and garlic powder.
    • Mix everything together until the chicken is well coated.
    Étape 1

  2. Coat with potato starch

    • Pour in the potato starch and mix until the chicken is evenly coated.
    • Cornstarch works too, but potato starch gets way crispier.
    Étape 2

  3. Air fry the chicken

    • Add the coated chicken to the air fryer basket in a single layer.
    • Air fry at 400°F (200°C) for 20 minutes.
    • Shake the basket halfway through.
    Étape 3

  4. Make the sauce

    • In a pan, combine gochujang, soy sauce, rice vinegar, ketchup, honey, brown sugar, sesame oil and grated garlic.
    • Mix and let it simmer for a few minutes.
    • Finish with the butter and stir until glossy.
    Étape 4

  5. Combine and serve

    • Once the sauce is glossy, pour in the crispy chicken.
    • Give it one last good mix so every piece is coated.
    • Serve right away.
    Étape 5
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