Danie główne
Gochujang Crispy Chicken
45 minPorcje: 4Nutri-Score D€€
D
45 min
45 minGochujang Crispy Chicken
czego potrzebujesz
Składniki
chicken thighs (cut into bite-sized pieces)Mięso700 g
cornstarch (for the dry batter)Spiżarnia120 g
salt (divided between dry and wet batter)Przyprawy6 g
black pepper (ground, divided)Przyprawy2 g
chili powder (divided between batter and glaze)Przyprawy6 g
eggs (beaten)Nabiał2 kawałki- brown sugar (for the glaze)Spiżarnia60 g
honey (for the glaze)Spiżarnia40 g- gochujang (Korean chili paste)Spiżarnia60 g
- rice vinegarSpiżarnia30 ml
garlic (minced)Warzywa i owoce3 kawałki
red pepper flakesPrzyprawy2 g
butterNabiał30 g
soy sauceSpiżarnia30 ml- sesame oilSpiżarnia10 ml
waterInne60 ml- neutral oil (for frying)Spiżarnia750 ml
rice (cooked, for serving)Produkty zbożowe300 g
sesame seeds (for garnish)Orzechy i nasiona10 g
green onions (sliced, for garnish)Warzywa i owoce2 kawałki
na porcję
Wartości odżywcze
738kcal
- Węglowodany
- 75 g
- Białko
- 36 g
- Tłuszcz
- 33 g
czego użyjesz
Przybory
Miska ×2
Rondel
Trzepaczka
Patelnia
Łyżka cedzakowa
krok po kroku
Przygotowanie
- Krok 1
Make the dry batter
- Combine the cornstarch, salt, black pepper and chili powder in a bowl.
- Krok 2
Make the wet batter
- In another bowl, beat together the eggs, salt, black pepper and chili powder.
- Krok 3
Simmer the gochujang glaze
- Add the brown sugar, honey, gochujang, rice vinegar, garlic, chili powder, red pepper flakes, butter, soy sauce, sesame oil and water to a pan.
- Whisk together and simmer over medium heat until thickened.
- Season with salt to taste and set aside.
- Krok 4
Coat the chicken
- Place the dry batter in a zip-top bag.
- Coat the chicken pieces in the wet batter, then drop them into the bag.
- Shake to coat them evenly.
- Krok 5
Fry the chicken
- Fry the coated chicken in hot oil until golden brown and crispy.
- Drain on paper towels.
- Krok 6
Glaze and serve
- Toss the crispy chicken in the glaze.
- Serve over rice topped with sesame seeds and green onions.
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