Hoofdgerecht
Korean Fried Chicken with Gochujang Glaze
3 uVoor 6Nutri-Score D€€
D
3 u
3 uKorean Fried Chicken with Gochujang Glaze
wat je nodig hebt
Ingrediënten
whole chicken wingsVlees14 stukken
buttermilkZuivel960 ml
saltKruiden en specerijen30 g
pepperKruiden en specerijen4 g
paprikaKruiden en specerijen14 g
onion powderKruiden en specerijen4 g
garlic powderKruiden en specerijen4 g- mustard powderKruiden en specerijen2 g
curry powderKruiden en specerijen2 g
kimchi juiceVoorraadkast60 ml- lemon juiceVoorraadkast30 ml
soy sauceVoorraadkast15 ml
thyme (sprigs)Groente en fruit2 stukken
rosemary (sprig)Groente en fruit1 stuk- gochujangVoorraadkast80 ml
garlic (cloves, minced)Groente en fruit3 stukken- ginger powderKruiden en specerijen2 g
- hot sauceVoorraadkast30 ml
sugarVoorraadkast36 g
honeyVoorraadkast110 g- mirinVoorraadkast45 ml
- soy sauceVoorraadkast60 ml
waterOverig180 ml
flourGranen240 g
cornstarchGranen120 g- garlic powderKruiden en specerijen3 g
- onion powderKruiden en specerijen8 g
- paprikaKruiden en specerijen10 g
- curry powderKruiden en specerijen4 g
- mustard powderKruiden en specerijen4 g
- saltKruiden en specerijen13 g
- pepperKruiden en specerijen4 g
- cayenneKruiden en specerijen2 g
sesame seedsNoten en zaden10 g- green onions (sliced)Groente en fruit3 stukken
- frying oil (for deep frying)Voorraadkast1,5 liter
per portie
Voedingswaarden
598kcal
- Koolhydraten
- 57 g
- Eiwitten
- 22 g
- Vetten
- 32 g
wat je gebruikt
Keukengerei
Mengkom ×3
Steelpan
Soeppan
Keukenthermometer
Keukentang- Afkoelrooster
Bakkwast
stap voor stap
Bereiding
- Stap 1
Marinate the wings
- Whisk the buttermilk, salt, pepper, paprika, onion powder, garlic powder, mustard powder, curry powder, kimchi juice, lemon juice and soy sauce in a bowl.
- Add the thyme and rosemary sprigs, then submerge the wings in the marinade.
- Cover and refrigerate.
- Stap 2
Make the gochujang glaze
- Combine the gochujang, garlic, ginger powder, hot sauce, sugar, honey, mirin, soy sauce and water in a saucepan.
- Bring to a boil, then simmer until slightly thickened.
- Stap 3
Mix the dredge
- Combine the flour, cornstarch, garlic powder, onion powder, paprika, curry powder, mustard powder, salt, pepper and cayenne in a bowl.
- Add a few spoonfuls of the marinade and mix to create crispy clumps.
- Stap 4
Coat and rest the wings
- Coat the wings heavily in the dredge.
- Let them rest so the coating sets.
- Stap 5
First fry
- Heat the oil to 325°F (165°C).
- Fry the wings until lightly golden.
- Stap 6
Rest the wings
- Drain the wings on a rack and let them rest.
- Stap 7
Second fry
- Heat the oil to 375°F (190°C).
- Fry the wings again until deeply crispy.
- Stap 8
Glaze and finish
- Brush or toss the wings lightly with the gochujang glaze.
- Finish with sesame seeds and green onions.