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Extra-Crispy Korean Fried Chicken with Yangnyeom Sauce
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Extra-Crispy Korean Fried Chicken with Yangnyeom Sauce

1 godz. 15 minPorcje: 4Nutri-Score D€€
od @itscheffatty7 importówugotowano 0 razy
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Składniki

4 osoby
  • chicken thighs (cut into bite-sized pieces)Mięso800 g
  • buttermilk (for the brine)Nabiał400 ml
  • salt (for the brine)Przyprawy15 g
  • flour (for the batter and dredge)Produkty zbożowe120 g
  • potato starch (for the batter and dredge)Spiżarnia100 g
  • vodka (for the batter)Napoje60 ml
  • wheat fiber (for the batter and dredge)Spiżarnia20 g
  • baking powder (for the batter and dredge)Spiżarnia8 g
  • baking soda (for the batter and dredge)Spiżarnia4 g
  • chicken bouillon (powder)Spiżarnia8 g
  • garlic powder (for the dredge)Przyprawy6 g
  • onion powder (for the dredge)Przyprawy6 g
  • smoked paprika (for the dredge)Przyprawy5 g
  • black pepper (ground)Przyprawy3 g
  • Korean chili paste (for the sauce)Spiżarnia45 g
  • ketchup (for the sauce)Spiżarnia60 g
  • honey (for the sauce)Spiżarnia45 g
  • soy sauce (for the sauce)Spiżarnia30 ml
  • garlic (grated)Warzywa i owoce3 kawałki
  • rice vinegar (for the sauce)Spiżarnia20 ml
  • sesame oil (for the sauce)Spiżarnia10 ml
  • Korean chili powder (for the sauce)Przyprawy6 g
  • frying oil (for deep frying)Spiżarnia1,5 litry

na porcję

Wartości odżywcze

748kcal

Węglowodany
44 g
Białko
36 g
Tłuszcz
48 g
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Przybory

  • Miska ×3
  • Frytkownica
  • Termometr kuchenny
  • Rondel
  • Pędzelek kuchenny
  • Szczypce kuchenne
  • wire rack

krok po kroku

Przygotowanie

  1. Cut and brine the chicken

    • Cut the chicken thighs into bite-sized pieces.
    • Submerge them in buttermilk with salt and leave to brine overnight in the fridge.
    Krok 1

  2. Make the batter

    • Take some of the buttermilk brine and mix it with a little flour.
    • Add potato starch, vodka, wheat fiber, baking powder, baking soda and chicken bouillon and whisk into a batter.
    Krok 2

  3. Prepare the dredge

    • Combine flour, potato starch, wheat fiber, baking powder, baking soda, chicken bouillon, garlic powder, onion powder, smoked paprika and black pepper.
    Krok 3

  4. Coat the chicken

    • Dip your fingers in the batter and shake them over the dredge to create extra craggy edges.
    • Dip each piece of chicken in the batter, then press it firmly into the dry dredge.
    • Chill the coated chicken in the fridge.
    Krok 4

  5. Make the yangnyeom sauce

    • Combine Korean chili paste, ketchup, honey, soy sauce, garlic, rice vinegar, sesame oil and Korean chili powder.
    • Warm the sauce gently in a saucepan.
    Krok 5

  6. Double fry the chicken

    • Fry the chicken a first time at 163 °C until lightly golden.
    • Fry a second time at 190 °C until deeply crispy and golden.
    Krok 6

  7. Sauce and serve

    • Brush the warm sauce generously over the fried chicken.
    • Serve immediately while the crust is still crunchy.
    Krok 7
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