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Korean Fried Chicken
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Korean Fried Chicken

1 godz.Porcje: 5Nutri-Score D€€
od @krizia.de2 importyugotowano 0 razy
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Składniki

5 osób
  • party wingsMięso15 kawałki
  • garlic saltPrzyprawy5 g
  • paprikaPrzyprawy1 g
  • pepperPrzyprawy1 g
  • potato starch (for the wet batter)Spiżarnia60 g
  • all-purpose flour (for the wet batter)Spiżarnia30 g
  • cold water (cold)Napoje240 ml
  • all-purpose flour (for the dry coating)Spiżarnia60 g
  • potato starch (for the dry coating)Spiżarnia60 g
  • baking powderSpiżarnia2 g
  • garlic salt (for the dry coating)Przyprawy15 g
  • onion powderPrzyprawy3 g
  • paprika (for the dry coating)Przyprawy3 g
  • pepper (for the dry coating)Przyprawy1 g
  • butterNabiał35 g
  • garlic (minced)Warzywa i owoce2 kawałki
  • gochujangSpiżarnia60 ml
  • honeySpiżarnia60 ml
  • brown sugarSpiżarnia25 g
  • ketchupSpiżarnia30 ml
  • soy sauceSpiżarnia15 ml
  • sesame seedsOrzechy i nasiona10 g
  • frying oil (for deep frying)Spiżarnia1,5 litry

na porcję

Wartości odżywcze

450kcal

Węglowodany
35 g
Białko
19 g
Tłuszcz
26 g
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Przybory

  • Frytkownica
  • Miska ×2
  • Termometr kuchenny
  • Rondel
  • Szczypce kuchenne
  • Łyżka cedzakowa

krok po kroku

Przygotowanie

  1. Season the wings

    • Pat the party wings dry and place them in a bowl.
    • Sprinkle with garlic salt, paprika and pepper, then toss to coat evenly.
    Krok 1

  2. Make the wet batter

    • Whisk the potato starch and all-purpose flour with the cold water until smooth.
    • The batter should be thin and runny.
    Krok 2

  3. Prepare the dry coating

    • In a separate bowl, combine the all-purpose flour, potato starch, baking powder, garlic salt, onion powder, paprika and pepper.
    Krok 3

  4. Coat the chicken

    • Dip each wing into the wet batter, letting the excess drip off.
    • Press the wings into the dry coating until fully covered.
    Krok 4

  5. First fry

    • Heat the oil to 175 °C.
    • Fry the wings in batches until golden and cooked through.
    Krok 5

  6. Double fry

    • Raise the oil temperature to 190 °C.
    • Fry the wings a second time until deeply crispy.
    Krok 6

  7. Make the sauce

    • Melt the butter in a saucepan over medium heat.
    • Add the minced garlic and cook until fragrant.
    • Stir in the gochujang, honey, brown sugar, ketchup and soy sauce, then simmer until glossy.
    Krok 7

  8. Coat and serve

    • Toss the double-fried wings in the sauce until well coated.
    • Sprinkle with sesame seeds and serve immediately.
    Krok 8
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