Plat
Korean Popcorn Chicken
50 minPour 4Nutri-Score D€€
D
50 min
50 minKorean Popcorn Chicken
ce qu’il vous faut
Ingrédients
boneless skinless chicken thighs (cut into bite-sized pieces)Viandes500 g
eggProduits laitiers1 morceau
saltÉpices2,5 g
black pepper (ground)Épices1 g
garlic powderÉpices3 g
ginger powderÉpices1 g
chicken bouillonÉpicerie2 g- cornstarchÉpicerie40 g
- all-purpose flourÉpicerie24 g
butterProduits laitiers21 g
garlic (minced)Fruits et légumes2 morceaux- gochujangÉpicerie22 g
- ketchupÉpicerie45 g
soy sauceÉpicerie15 ml- light brown sugarÉpicerie24 g
honeyÉpicerie21 g- rice vinegarÉpicerie10 ml
- sesame oilÉpicerie5 ml
toasted sesame seeds (toasted)Fruits à coque et graines5 g
green onions (sliced)Fruits et légumes2 morceaux- frying oil (for deep frying)Épicerie1 litre
par portion
Nutrition
280kcal
- Glucides
- 20 g
- Protéines
- 16 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Friteuse
Poêle
Thermomètre de cuisine
Écumoire
pas à pas
Préparation
- Étape 1
Season the chicken
- In a bowl, combine the chicken with the egg, salt, black pepper, garlic powder, ginger powder and chicken bouillon.
- Mix well and let rest.
- Étape 2
Coat the chicken
- Add the cornstarch and all-purpose flour to the chicken.
- Toss until evenly coated.
- Étape 3
First fry
- Heat the frying oil to 160–165 °C.
- Fry the chicken until cooked through.
- Let rest for 2–3 minutes.
- Étape 4
Second fry
- Heat the oil to 180 °C.
- Fry the chicken again until golden and crispy.
- Étape 5
Make the sauce
- Melt the butter and sauté the garlic until fragrant.
- Add the gochujang, ketchup, soy sauce, light brown sugar, honey, rice vinegar and sesame oil.
- Cook until glossy.
- Étape 6
Coat and garnish
- Toss the fried chicken in the sauce until evenly coated.
- Garnish with toasted sesame seeds and sliced green onions.
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