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Korean Popcorn Chicken
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Korean Popcorn Chicken

1 hPour 4Nutri-Score D€€
par @recipeincaption14 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thighs (cut into 1-inch cubes)Viandes900 g
  • eggs (beaten)Produits laitiers2 morceaux
  • rice vinegar (for the marinade)Épicerie30 ml
  • garlic (minced)Fruits et légumes6 morceaux
  • fresh ginger (grated)Fruits et légumes6 g
  • garlic powderÉpices6 g
  • onion powderÉpices5 g
  • saltÉpices12 g
  • black pepper (ground)Épices2 g
  • gochugaru (optional)Épices4 g
  • cornstarchÉpicerie30 g
  • all-purpose flourÉpicerie60 g
  • neutral oil (for frying)Épicerie1 litre
  • gochujang (for the sauce)Épicerie25 g
  • sesame seeds (for the sauce)Fruits à coque et graines6 g
  • ketchupÉpicerie45 ml
  • garlic (minced, for the sauce)Fruits et légumes4 morceaux
  • honeyÉpicerie30 g
  • butterProduits laitiers42 g
  • rice vinegar (for the sauce)Épicerie15 ml
  • soy sauceÉpicerie15 ml
  • sesame oilÉpicerie10 ml
  • gochugaru (optional, for the sauce)Épices2 g
  • sesame seeds (for garnish)Fruits à coque et graines5 g
  • green onions (sliced)Fruits et légumes2 morceaux
  • jasmine rice (cooked, for serving)Céréales300 g

par portion

Nutrition

918kcal

Glucides
75 g
Protéines
48 g
Lipides
48 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Poêle
  • Casserole
  • Grille de refroidissement
  • Thermomètre de cuisine

pas à pas

Préparation

  1. Marinate the chicken

    • In a bowl, combine the chicken with the eggs, rice vinegar, garlic, ginger and seasonings.
    • Mix well and marinate as long as you wish, ideally 1 hour.
    Étape 1

  2. Coat the chicken

    • For frying: add the cornstarch and flour directly into the same bowl and mix until evenly coated and sticky.
    • For air frying: mix the cornstarch and flour in a separate bowl, then toss the chicken removed from the marinade in the dry mix, pressing lightly so it sticks.
    Étape 2

  3. Fry the chicken

    • Heat the neutral oil to 175 °C.
    • Fry the chicken in batches until golden and crispy, then transfer to a rack.
    Étape 3

  4. Air fry the chicken (alternative)

    • Oil the basket and spray or brush the chicken with oil.
    • Cook at 190 °C, flip, then cook more until crispy and cooked through, working in batches.
    Étape 4

  5. Make the sauce

    • In a pan over medium-low heat, combine the gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil and gochugaru.
    • Bring to a simmer, add the butter and stir until melted, then remove from the heat.
    Étape 5

  6. Toss the chicken in the sauce

    • Add the chicken directly to the sauce and toss, or combine your desired amount of sauce with the chicken in a mixing bowl to control how saucy it gets.
    Étape 6

  7. Serve

    • Serve over jasmine rice, garnished with sesame seeds and green onions.
    Étape 7
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