Danie główne
Crispy Korean Fried Chicken
50 minPorcje: 4Nutri-Score D€€
D
50 min
50 minCrispy Korean Fried Chicken
czego potrzebujesz
Składniki
chicken wings (cut into pieces, patted dry)Mięso1 kg
saltPrzyprawy5 g
black pepper (freshly ground)Przyprawy2 g
ginger (grated)Warzywa i owoce5 g
potato starchSpiżarnia150 g
garlic (minced)Warzywa i owoce3 kawałki
red pepper (finely chopped)Warzywa i owoce1 kawałek
soy sauceSpiżarnia60 ml
vinegarSpiżarnia30 ml
mustardSpiżarnia15 g- brown sugarSpiżarnia40 g
peanuts (crushed)Orzechy i nasiona40 g- frying oil (for deep frying)Spiżarnia1 litr
na porcję
Wartości odżywcze
659kcal
- Węglowodany
- 19 g
- Białko
- 48 g
- Tłuszcz
- 44 g
czego użyjesz
Przybory
Miska ×2
Garnek
Łyżka cedzakowa
Rondel
krok po kroku
Przygotowanie
- Krok 1
Season the chicken
- Put the chicken in a bowl and season with salt, ground black pepper and ginger.
- Mix well using both hands so the seasoning coats every piece.
- Krok 2
Coat with potato starch
- Dip each piece of chicken in the potato starch.
- Coat as much as possible, pressing the starch onto the chicken.
- Krok 3
First fry
- Heat the oil and fry the chicken for 12 minutes.
- Remove and drain.
- Krok 4
Double fry until crunchy
- Fry the chicken a second time until really crunchy.
- Drain on a rack.
- Krok 5
Make the sauce
- In a saucepan combine garlic, red pepper, soy sauce, vinegar, mustard and brown sugar.
- Simmer until the sugar dissolves and the sauce thickens slightly.
- Krok 6
Coat and finish
- Toss the fried chicken in the sauce.
- Sprinkle with crushed peanuts and serve.
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