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Korean Popcorn Chicken
Hoofdgerecht

Korean Popcorn Chicken

1 uVoor 4Nutri-Score D€€
van @recipeincaption14 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

4 personen
  • chicken thighs (cut into 1-inch cubes)Vlees900 g
  • eggs (beaten)Zuivel2 stukken
  • rice vinegar (for the marinade)Voorraadkast30 ml
  • garlic (minced)Groente en fruit6 stukken
  • fresh ginger (grated)Groente en fruit6 g
  • garlic powderKruiden en specerijen6 g
  • onion powderKruiden en specerijen5 g
  • saltKruiden en specerijen12 g
  • black pepper (ground)Kruiden en specerijen2 g
  • gochugaru (optional)Kruiden en specerijen4 g
  • cornstarchVoorraadkast30 g
  • all-purpose flourVoorraadkast60 g
  • neutral oil (for frying)Voorraadkast1 liter
  • gochujang (for the sauce)Voorraadkast25 g
  • sesame seeds (for the sauce)Noten en zaden6 g
  • ketchupVoorraadkast45 ml
  • garlic (minced, for the sauce)Groente en fruit4 stukken
  • honeyVoorraadkast30 g
  • butterZuivel42 g
  • rice vinegar (for the sauce)Voorraadkast15 ml
  • soy sauceVoorraadkast15 ml
  • sesame oilVoorraadkast10 ml
  • gochugaru (optional, for the sauce)Kruiden en specerijen2 g
  • sesame seeds (for garnish)Noten en zaden5 g
  • green onions (sliced)Groente en fruit2 stukken
  • jasmine rice (cooked, for serving)Granen300 g

per portie

Voedingswaarden

918kcal

Koolhydraten
75 g
Eiwitten
48 g
Vetten
48 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Koekenpan
  • Steelpan
  • Afkoelrooster
  • Keukenthermometer

stap voor stap

Bereiding

  1. Marinate the chicken

    • In a bowl, combine the chicken with the eggs, rice vinegar, garlic, ginger and seasonings.
    • Mix well and marinate as long as you wish, ideally 1 hour.
    Stap 1

  2. Coat the chicken

    • For frying: add the cornstarch and flour directly into the same bowl and mix until evenly coated and sticky.
    • For air frying: mix the cornstarch and flour in a separate bowl, then toss the chicken removed from the marinade in the dry mix, pressing lightly so it sticks.
    Stap 2

  3. Fry the chicken

    • Heat the neutral oil to 175 °C.
    • Fry the chicken in batches until golden and crispy, then transfer to a rack.
    Stap 3

  4. Air fry the chicken (alternative)

    • Oil the basket and spray or brush the chicken with oil.
    • Cook at 190 °C, flip, then cook more until crispy and cooked through, working in batches.
    Stap 4

  5. Make the sauce

    • In a pan over medium-low heat, combine the gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil and gochugaru.
    • Bring to a simmer, add the butter and stir until melted, then remove from the heat.
    Stap 5

  6. Toss the chicken in the sauce

    • Add the chicken directly to the sauce and toss, or combine your desired amount of sauce with the chicken in a mixing bowl to control how saucy it gets.
    Stap 6

  7. Serve

    • Serve over jasmine rice, garnished with sesame seeds and green onions.
    Stap 7
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