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Korean Fried Chicken
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Korean Fried Chicken

1 godz. 15 minPorcje: 6Nutri-Score D€€
od @erin.lim73 importyugotowano 0 razy
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Składniki

6 osób
  • chicken thigh (boneless, cut into bite-sized pieces)Mięso1,4 kg
  • Toom Original Garlic Dip (for the marinade)Produkty świeże30 g
  • cooking wine (or sake)Napoje60 ml
  • salt (for the marinade)Przyprawy9 g
  • chicken bouillon powderPrzyprawy2 g
  • ginger powderPrzyprawy4 g
  • white pepperPrzyprawy5 g
  • flourProdukty zbożowe75 g
  • cornstarchProdukty zbożowe75 g
  • rice flourProdukty zbożowe225 g
  • salt (for the batter)Przyprawy18 g
  • water (cold)Inne380 ml
  • honeySpiżarnia220 g
  • ketchupSpiżarnia75 g
  • gochujangSpiżarnia45 g
  • soy sauceSpiżarnia35 g
  • garlic (minced)Warzywa i owoce65 g
  • gochugaruPrzyprawy15 g
  • brown sugarSpiżarnia50 g
  • mayonnaise (for the garlic sauce)Spiżarnia75 g
  • Toom Garlic Dip (for the garlic sauce)Produkty świeże25 g
  • vinegarSpiżarnia30 ml
  • sugarSpiżarnia25 g
  • milkNabiał25 ml
  • frying oil (for deep frying)Spiżarnia1,5 litry

na porcję

Wartości odżywcze

752kcal

Węglowodany
80 g
Białko
29 g
Tłuszcz
35 g
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Przybory

  • Miska ×3
  • Frytkownica
  • Rondel
  • Szczypce kuchenne
  • Kratka do studzenia
  • Termometr kuchenny

krok po kroku

Przygotowanie

  1. Marinate the chicken

    • In a bowl, combine the garlic dip, cooking wine, salt, chicken bouillon powder, ginger powder and white pepper.
    • Add the chicken pieces and toss to coat evenly.
    • Cover and refrigerate to let the flavors absorb.
    Krok 1

  2. Make the wet batter

    • In a large bowl, whisk the flour, cornstarch, rice flour and salt.
    • Pour in the cold water and whisk until smooth and slightly runny.
    Krok 2

  3. Coat the chicken

    • Add the marinated chicken to the batter and mix until every piece is well coated.
    Krok 3

  4. Heat the frying oil

    • Heat the oil in a deep fryer or heavy pot to 170 °C.
    Krok 4

  5. First fry

    • Fry the chicken in batches without overcrowding.
    • Turn occasionally until golden and cooked through, then drain on a rack.
    Krok 5

  6. Second fry for crispiness

    • Raise the oil to 190 °C and fry the chicken a second time until deeply golden and very crispy.
    • Drain on a cooling rack.
    Krok 6

  7. Simmer the sauce

    • In a saucepan, combine the honey, ketchup, gochujang, soy sauce, minced garlic, gochugaru and brown sugar.
    • Bring to a gentle simmer, stirring, until slightly thickened.
    Krok 7

  8. Make the optional garlic sauce

    • Whisk together the mayonnaise, garlic dip, vinegar, sugar and milk until smooth and pourable.
    Krok 8

  9. Coat and serve

    • Toss the fried chicken in the warm sauce until fully glazed.
    • Serve immediately with the garlic sauce on the side.
    Krok 9
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