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Korean Fried Chicken
Hoofdgerecht

Korean Fried Chicken

1 u 15 minVoor 6Nutri-Score D€€
van @ima.kabil2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • gochujangVoorraadkast500 g
  • honeyVoorraadkast380 g
  • soy sauceVoorraadkast240 ml
  • rice vinegarVoorraadkast90 ml
  • ketchupVoorraadkast320 g
  • garlic (minced)Groente en fruit60 g
  • waterOverig80 ml
  • toasted sesame oilVoorraadkast15 ml
  • boneless skinless chicken thighs (trimmed of excess fat, patted dry)Vlees1 kg
  • kosher saltKruiden en specerijen6 g
  • garlic powderKruiden en specerijen3 g
  • sugarVoorraadkast12 g
  • MSGVoorraadkast2 g
  • white pepperKruiden en specerijen3 g
  • rice vinegarVoorraadkast15 ml
  • potato starchVoorraadkast500 g
  • flourGranen250 g
  • sugarVoorraadkast4 g
  • MSGVoorraadkast2 g
  • garlic powderKruiden en specerijen2 g
  • white pepperKruiden en specerijen3 g
  • baking powderVoorraadkast4 g
  • ice-cold waterOverig100 ml
  • sesame seedsNoten en zaden10 g
  • green onions (sliced)Groente en fruit30 g

per portie

Voedingswaarden

825kcal

Koolhydraten
130 g
Eiwitten
35 g
Vetten
18 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

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

stap voor stap

Bereiding

  1. Make the sauce

    • Combine the gochujang, honey, soy sauce, rice vinegar, ketchup, garlic and water in a saucepan.
    • Simmer over medium-low heat until smooth and glossy.
    • Remove from the heat, stir in the toasted sesame oil and keep warm.
    Stap 1

  2. Season the chicken

    • Trim excess fat from the chicken thighs and pat them dry.
    • Add the kosher salt, garlic powder, sugar, MSG, white pepper and rice vinegar, then mix well.
    • Refrigerate to marinate.
    Stap 2

  3. Mix the dry dredge

    • Combine the potato starch, flour, sugar, MSG, garlic powder and white pepper.
    • Reserve some of the mixture for the wet batter.
    Stap 3

  4. Make the wet batter

    • Whisk the reserved dry dredge with the baking powder and ice-cold water into a thin batter.
    • Keep the batter refrigerated until ready to use.
    Stap 4

  5. Coat the chicken

    • Dip each piece of chicken into the cold batter, then into the dry dredge.
    • Let a little batter drip into the dry dredge to create crispy clumps.
    • Press the coating firmly onto the chicken and shake it through the dredge a few times.
    • Keep the batter cold between batches.
    Stap 5

  6. Double fry the chicken

    • First fry in small batches at 170-175 °C for about 2-3 minutes per side.
    • Second fry at 190 °C until golden and extra crispy and the chicken reaches 74 °C internally.
    Stap 6

  7. Toss and finish

    • Toss the fried chicken with just enough warm sauce to coat.
    • Finish with sesame seeds and green onions.
    Stap 7
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