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Korean Fried Chicken (Yangnyeom Style)
Hoofdgerecht

Korean Fried Chicken (Yangnyeom Style)

1 uVoor 4Nutri-Score D€€
van @erin.lim32 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chicken thigh (boneless, cut into bite-sized pieces)Vlees800 g
  • garlic (grated)Groente en fruit4 stukken
  • sake (for the marinade)Dranken30 ml
  • saltKruiden en specerijen5 g
  • chicken bouillon powderVoorraadkast5 g
  • ginger (grated)Groente en fruit5 g
  • white pepperKruiden en specerijen2 g
  • flour (for the batter)Granen100 g
  • cornstarchVoorraadkast60 g
  • rice flourGranen60 g
  • water (cold)Overig200 ml
  • avocado oil (for deep frying)Voorraadkast1 liter
  • honeyVoorraadkast40 g
  • ketchupVoorraadkast40 g
  • gochujangVoorraadkast30 g
  • soy sauceVoorraadkast20 ml
  • gochugaruKruiden en specerijen6 g
  • brown sugarVoorraadkast25 g
  • mayonnaiseVoorraadkast60 g
  • milkZuivel20 ml
  • sugarVoorraadkast5 g
  • vinegarVoorraadkast10 ml

per portie

Voedingswaarden

940kcal

Koolhydraten
53 g
Eiwitten
36 g
Vetten
65 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×2
  • Frituurpan
  • Steelpan
  • Keukentang
  • Garde

stap voor stap

Bereiding

  1. Marinate the chicken

    • Combine the chicken thigh pieces with the garlic, sake, salt, chicken bouillon powder, ginger and white pepper.
    • Mix well and let sit so the seasoning penetrates the meat.
    Stap 1

  2. Make the batter

    • Whisk the flour, cornstarch and rice flour with the cold water until smooth and slightly runny.
    • Add the marinated chicken to the batter and coat each piece evenly.
    Stap 2

  3. Heat the oil

    • Pour the avocado oil into a deep pot or fryer and heat to about 170 °C.
    Stap 3

  4. Fry the chicken

    • Fry the coated chicken in batches until golden and cooked through.
    • Drain on a rack and let rest briefly before the second fry.
    • Fry a second time at higher heat until very crispy, then drain.
    Stap 4

  5. Make the yangnyeom sauce

    • In a saucepan, combine the honey, ketchup, gochujang, soy sauce, gochugaru and brown sugar.
    • Simmer gently until the sugar dissolves and the sauce thickens slightly.
    Stap 5

  6. Coat the chicken in sauce

    • Toss the hot fried chicken in the sauce until every piece is glossy and coated.
    Stap 6

  7. Make the creamy dipping sauce

    • Stir together the mayonnaise, milk, sugar and vinegar until smooth.
    Stap 7

  8. Serve

    • Serve the chicken hot with steamed rice and the creamy dipping sauce.
    Stap 8
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