Plat
Soy Garlic Korean Fried Chicken
6 h 40Pour 4Nutri-Score D€€
D
6 h 40
6 h 40Soy Garlic Korean Fried Chicken
ce qu’il vous faut
Ingrédients
chicken (cut into pieces)Viandes1 kg
buttermilkProduits laitiers250 ml
all-purpose flourCéréales240 g
cornstarchÉpicerie60 g- baking powderÉpicerie12 g
saltÉpices15 g
garlic powderÉpices8 g
onion powderÉpices8 g- paprika powderÉpices8 g
cinnamon (ground)Épices2 g
soy sauceÉpicerie120 ml
waterBoissons120 ml- oyster sauceÉpicerie15 ml
garlic (minced)Fruits et légumes3 morceaux
sugarÉpicerie36 g- corn syrupÉpicerie60 ml
- pepperoncino (chopped)Épices2 g
- frying oil (for deep frying)Épicerie1 litre
par portion
Nutrition
925kcal
- Glucides
- 75 g
- Protéines
- 55 g
- Lipides
- 45 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Casserole
Friteuse
Pince de cuisine
pas à pas
Préparation
- Étape 1
Make the soy garlic sauce
- Combine the soy sauce, water, oyster sauce, minced garlic, sugar, corn syrup and pepperoncino in a pot.
- Mix over low heat for 5 minutes until slightly thickened.
- Étape 2
Mix the seasoning
- In a bowl, combine the salt, garlic powder, onion powder, paprika powder and cinnamon powder.
- Étape 3
Marinate the chicken
- Add half of the seasoning to the buttermilk and mix.
- Marinate the chicken in the mixture for at least 6 hours in the refrigerator.
- Étape 4
Prepare the coating
- In another bowl, combine the all-purpose flour, cornstarch, baking powder and the remaining seasoning.
- Étape 5
Coat the chicken
- Coat the marinated chicken in the seasoned flour mixture.
- Étape 6
Deep fry the chicken
- Deep fry the chicken at 170°C for 4 minutes.
- Repeat for a second fry at 170°C for 4 minutes.
- Étape 7
Toss in the sauce
- Toss the fried chicken in the soy garlic sauce and serve.
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