Hoofdgerecht
Korean Popcorn Chicken
50 minVoor 4Nutri-Score D€€
D
50 min
50 minKorean Popcorn Chicken
wat u nodig heeft
Ingrediënten
boneless skinless chicken thighs (cut into bite-sized pieces)Vlees500 g
eggZuivel1 stuk
saltKruiden en specerijen2,5 g
black pepper (ground)Kruiden en specerijen1 g
garlic powderKruiden en specerijen3 g
ginger powderKruiden en specerijen1 g
chicken bouillonVoorraadkast2 g- cornstarchVoorraadkast40 g
- all-purpose flourVoorraadkast24 g
butterZuivel21 g
garlic (minced)Groente en fruit2 stukken- gochujangVoorraadkast22 g
- ketchupVoorraadkast45 g
soy sauceVoorraadkast15 ml- light brown sugarVoorraadkast24 g
honeyVoorraadkast21 g- rice vinegarVoorraadkast10 ml
- sesame oilVoorraadkast5 ml
toasted sesame seeds (toasted)Noten en zaden5 g
green onions (sliced)Groente en fruit2 stukken- frying oil (for deep frying)Voorraadkast1 liter
per portie
Voedingswaarden
280kcal
- Koolhydraten
- 20 g
- Eiwitten
- 16 g
- Vetten
- 16 g
wat u gebruikt
Keukengerei
Mengkom ×2
Frituurpan
Koekenpan
Keukenthermometer
Schuimspaan
stap voor stap
Bereiding
- Stap 1
Season the chicken
- In a bowl, combine the chicken with the egg, salt, black pepper, garlic powder, ginger powder and chicken bouillon.
- Mix well and let rest.
- Stap 2
Coat the chicken
- Add the cornstarch and all-purpose flour to the chicken.
- Toss until evenly coated.
- Stap 3
First fry
- Heat the frying oil to 160–165 °C.
- Fry the chicken until cooked through.
- Let rest for 2–3 minutes.
- Stap 4
Second fry
- Heat the oil to 180 °C.
- Fry the chicken again until golden and crispy.
- Stap 5
Make the sauce
- Melt the butter and sauté the garlic until fragrant.
- Add the gochujang, ketchup, soy sauce, light brown sugar, honey, rice vinegar and sesame oil.
- Cook until glossy.
- Stap 6
Coat and garnish
- Toss the fried chicken in the sauce until evenly coated.
- Garnish with toasted sesame seeds and sliced green onions.
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