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Korean Fried Chicken Bites with Lime Mayo and Japanese Long Fries
50 minPorcje: 4Nutri-Score D€€
D
50 min
50 minKorean Fried Chicken Bites with Lime Mayo and Japanese Long Fries
przepis od
Lauren 🧚🏻♀️
@brightmomentco
4 przepisy
12 importów
ugotowano 0 razy
czego potrzebujesz
Składniki
chicken thighs (cut into bite-sized pieces)Mięso600 g
potatoes (cut into long thin fries)Warzywa i owoce600 g
cornstarchSpiżarnia80 g- flourSpiżarnia60 g
- gochujangSpiżarnia45 g
soy sauceSpiżarnia30 ml
honeySpiżarnia30 g
garlic (minced)Warzywa i owoce3 kawałki- sesame oilSpiżarnia15 ml
- mayonnaiseSpiżarnia120 g
lime (zested and juiced)Warzywa i owoce1 kawałek- vegetable oil (for frying)Spiżarnia1 litr
saltPrzyprawy5 g
black pepperPrzyprawy2 g
na porcję
Wartości odżywcze
657kcal
- Węglowodany
- 36 g
- Białko
- 30 g
- Tłuszcz
- 44 g
czego użyjesz
Przybory
Miska ×2
Garnek
Łyżka cedzakowa- Kratka do studzenia
Rondel
krok po kroku
Przygotowanie
- Krok 1
Coat the chicken
- Pat the chicken pieces dry and season with salt and pepper.
- Toss the chicken in the cornstarch and flour until evenly coated.
- Let the coated chicken rest while the oil heats.
- Krok 2
Fry the chicken
- Heat the vegetable oil in a stockpot to 175 °C.
- Fry the chicken in batches until golden and cooked through.
- Drain on a cooling rack.
- Krok 3
Fry the Japanese long fries
- Fry the potato sticks in the hot oil until crisp and golden.
- Drain on a cooling rack and season with salt.
- Krok 4
Make the lime mayo
- Stir the mayonnaise with the lime zest and juice.
- Season to taste and set aside.
- Krok 5
Make the Korean glaze
- Warm the gochujang, soy sauce, honey, garlic and sesame oil in a saucepan.
- Simmer until slightly thickened.
- Krok 6
Assemble and serve
- Toss the fried chicken in the glaze.
- Drizzle with the lime mayo and serve with the fries.