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Korean Fried Chicken
Hoofdgerecht

Korean Fried Chicken

1 u 15 minVoor 6Nutri-Score D€€
van @erin.lim73 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

6 personen
  • chicken thigh (boneless, cut into bite-sized pieces)Vlees1,4 kg
  • Toom Original Garlic Dip (for the marinade)Vers30 g
  • cooking wine (or sake)Dranken60 ml
  • salt (for the marinade)Kruiden en specerijen9 g
  • chicken bouillon powderKruiden en specerijen2 g
  • ginger powderKruiden en specerijen4 g
  • white pepperKruiden en specerijen5 g
  • flourGranen75 g
  • cornstarchGranen75 g
  • rice flourGranen225 g
  • salt (for the batter)Kruiden en specerijen18 g
  • water (cold)Overig380 ml
  • honeyVoorraadkast220 g
  • ketchupVoorraadkast75 g
  • gochujangVoorraadkast45 g
  • soy sauceVoorraadkast35 g
  • garlic (minced)Groente en fruit65 g
  • gochugaruKruiden en specerijen15 g
  • brown sugarVoorraadkast50 g
  • mayonnaise (for the garlic sauce)Voorraadkast75 g
  • Toom Garlic Dip (for the garlic sauce)Vers25 g
  • vinegarVoorraadkast30 ml
  • sugarVoorraadkast25 g
  • milkZuivel25 ml
  • frying oil (for deep frying)Voorraadkast1,5 liter

per portie

Voedingswaarden

752kcal

Koolhydraten
80 g
Eiwitten
29 g
Vetten
35 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×3
  • Frituurpan
  • Steelpan
  • Keukentang
  • Afkoelrooster
  • Keukenthermometer

stap voor stap

Bereiding

  1. Marinate the chicken

    • In a bowl, combine the garlic dip, cooking wine, salt, chicken bouillon powder, ginger powder and white pepper.
    • Add the chicken pieces and toss to coat evenly.
    • Cover and refrigerate to let the flavors absorb.
    Stap 1

  2. Make the wet batter

    • In a large bowl, whisk the flour, cornstarch, rice flour and salt.
    • Pour in the cold water and whisk until smooth and slightly runny.
    Stap 2

  3. Coat the chicken

    • Add the marinated chicken to the batter and mix until every piece is well coated.
    Stap 3

  4. Heat the frying oil

    • Heat the oil in a deep fryer or heavy pot to 170 °C.
    Stap 4

  5. First fry

    • Fry the chicken in batches without overcrowding.
    • Turn occasionally until golden and cooked through, then drain on a rack.
    Stap 5

  6. Second fry for crispiness

    • Raise the oil to 190 °C and fry the chicken a second time until deeply golden and very crispy.
    • Drain on a cooling rack.
    Stap 6

  7. Simmer the sauce

    • In a saucepan, combine the honey, ketchup, gochujang, soy sauce, minced garlic, gochugaru and brown sugar.
    • Bring to a gentle simmer, stirring, until slightly thickened.
    Stap 7

  8. Make the optional garlic sauce

    • Whisk together the mayonnaise, garlic dip, vinegar, sugar and milk until smooth and pourable.
    Stap 8

  9. Coat and serve

    • Toss the fried chicken in the warm sauce until fully glazed.
    • Serve immediately with the garlic sauce on the side.
    Stap 9
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