Hoofdgerecht
Korean Fried Chicken Burger
2 uVoor 8Nutri-Score D€€€
D
2 u
2 uKorean Fried Chicken Burger
wat u nodig heeft
Ingrediënten
chicken thighs (trimmed)Vlees8 stukken
fresh ginger (grated)Groente en fruit20 g
garlic (cloves, finely grated)Groente en fruit4 stukken
sea saltKruiden en specerijen7,5 g
ground black pepperKruiden en specerijen2 g
potato buns (toasted)Bakkerij8 stukken- mayonnaise (for serving)Voorraadkast80 g
- peanut oil (for the sauce)Voorraadkast15 ml
- gochujangVoorraadkast120 g
- tomato ketchupVoorraadkast120 g
- hot honey (for the sauce)Voorraadkast50 g
- rice wine vinegar (for the sauce)Voorraadkast30 ml
- salt (for the sauce)Kruiden en specerijen8 g
soy sauceVoorraadkast30 ml
water (for the sauce)Overig80 ml- garlic (cloves, crushed)Groente en fruit8 stukken
- peanut oil (for deep frying)Voorraadkast1,5 liter
eggs (beaten)Zuivel3 stukken- potato starchVoorraadkast225 g
- plain flourVoorraadkast225 g
- rice vinegar (for the salad)Voorraadkast80 ml
- water (for the salad)Overig80 ml
sea salt (for the salad)Kruiden en specerijen8 g
caster sugarVoorraadkast8 g- Lebanese cucumbers (sliced into ribbons)Groente en fruit2 stukken
- baby wombok cabbage (shredded)Groente en fruit1 stuk
- spring onions (sliced)Groente en fruit4 stukken
- garlic chives (bunch, chopped)Groente en fruit1 stuk
- Korean soy sauce (for the dressing)Voorraadkast15 ml
- gochugaruKruiden en specerijen1 g
- rice vinegar (for the dressing)Voorraadkast10 ml
- sesame oilVoorraadkast10 ml
- hot honey (for the dressing)Voorraadkast20 g
per portie
Voedingswaarden
608kcal
- Koolhydraten
- 53 g
- Eiwitten
- 26 g
- Vetten
- 33 g
wat u gebruikt
Keukengerei
Mengkom ×3
Steelpan ×2
Frituurpan- Afkoelrooster
Garde
Schuimspaan
Keukenthermometer
stap voor stap
Bereiding
- Stap 1
Marinate the chicken
- In a large mixing bowl, combine the chicken, ginger, grated garlic, salt and black pepper.
- Mix well, cover with cling wrap and refrigerate.
- Stap 2
Make the Korean sauce
- In a small saucepan over medium heat, add the peanut oil and crushed garlic and sauté.
- Add the gochujang, ketchup, hot honey, rice wine vinegar, salt, soy sauce and water.
- Stir well and cook until slightly thickened, then set aside.
- Stap 3
Pickle the cucumber ribbons
- Combine the rice vinegar, water, salt and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar.
- Remove from the heat and pour over the cucumbers in a shallow heatproof bowl.
- Set aside to cool.
- Stap 4
Prepare the salad and dressing
- Toss the cabbage, spring onions and chives in a large bowl.
- Put the dressing ingredients in a screw-top jar and shake until completely mixed.
- Toss the dressing through the salad just before serving.
- Stap 5
Heat the frying oil
- In a deep fryer or heavy-based saucepan, heat the oil to 175 °C.
- Stap 6
Coat the chicken
- Whisk half of the flours with the eggs in a large bowl.
- Mix the remaining flours together in a separate bowl.
- Toss the marinated chicken in the egg and flour mixture until well coated, then toss in the flour mixture to coat completely.
- Stap 7
First fry
- Fry the chicken in batches in the hot oil until lightly browned and crispy.
- Remove from the oil and drain on a wire rack or paper towel.
- Stap 8
Second fry
- Heat the oil to 190 °C.
- Fry the chicken again until cooked through.
- Remove from the oil and drain on a wire rack or paper towel.
- Stap 9
Coat the chicken in sauce
- In a large mixing bowl, add the double-fried chicken and Korean sauce.
- Toss well to completely coat.
- Stap 10
Assemble the burgers
- Spread the toasted potato buns with mayonnaise.
- Top with salad, drained cucumber ribbons and a piece of chicken.
- Close with the bun top and serve.