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Korean Fried Chicken
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Korean Fried Chicken

1 godz. 15 minPorcje: 6Nutri-Score D€€
od @ima.kabil2 importyugotowano 0 razy
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Składniki

6 osób
  • gochujangSpiżarnia500 g
  • honeySpiżarnia380 g
  • soy sauceSpiżarnia240 ml
  • rice vinegarSpiżarnia90 ml
  • ketchupSpiżarnia320 g
  • garlic (minced)Warzywa i owoce60 g
  • waterInne80 ml
  • toasted sesame oilSpiżarnia15 ml
  • boneless skinless chicken thighs (trimmed of excess fat, patted dry)Mięso1 kg
  • kosher saltPrzyprawy6 g
  • garlic powderPrzyprawy3 g
  • sugarSpiżarnia12 g
  • MSGSpiżarnia2 g
  • white pepperPrzyprawy3 g
  • rice vinegarSpiżarnia15 ml
  • potato starchSpiżarnia500 g
  • flourProdukty zbożowe250 g
  • sugarSpiżarnia4 g
  • MSGSpiżarnia2 g
  • garlic powderPrzyprawy2 g
  • white pepperPrzyprawy3 g
  • baking powderSpiżarnia4 g
  • ice-cold waterInne100 ml
  • sesame seedsOrzechy i nasiona10 g
  • green onions (sliced)Warzywa i owoce30 g

na porcję

Wartości odżywcze

825kcal

Węglowodany
130 g
Białko
35 g
Tłuszcz
18 g
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Przybory

  • Rondel
  • Miska ×3
  • Frytkownica
  • Termometr kuchenny
  • Szczypce kuchenne
  • Łyżka cedzakowa

krok po kroku

Przygotowanie

  1. Make the sauce

    • Combine the gochujang, honey, soy sauce, rice vinegar, ketchup, garlic and water in a saucepan.
    • Simmer over medium-low heat until smooth and glossy.
    • Remove from the heat, stir in the toasted sesame oil and keep warm.
    Krok 1

  2. Season the chicken

    • Trim excess fat from the chicken thighs and pat them dry.
    • Add the kosher salt, garlic powder, sugar, MSG, white pepper and rice vinegar, then mix well.
    • Refrigerate to marinate.
    Krok 2

  3. Mix the dry dredge

    • Combine the potato starch, flour, sugar, MSG, garlic powder and white pepper.
    • Reserve some of the mixture for the wet batter.
    Krok 3

  4. Make the wet batter

    • Whisk the reserved dry dredge with the baking powder and ice-cold water into a thin batter.
    • Keep the batter refrigerated until ready to use.
    Krok 4

  5. Coat the chicken

    • Dip each piece of chicken into the cold batter, then into the dry dredge.
    • Let a little batter drip into the dry dredge to create crispy clumps.
    • Press the coating firmly onto the chicken and shake it through the dredge a few times.
    • Keep the batter cold between batches.
    Krok 5

  6. Double fry the chicken

    • First fry in small batches at 170-175 °C for about 2-3 minutes per side.
    • Second fry at 190 °C until golden and extra crispy and the chicken reaches 74 °C internally.
    Krok 6

  7. Toss and finish

    • Toss the fried chicken with just enough warm sauce to coat.
    • Finish with sesame seeds and green onions.
    Krok 7
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