Skip to content
Menu
Korean Fried Chicken Burger
Danie główne

Korean Fried Chicken Burger

2 godz.Porcje: 8Nutri-Score D€€€
od @andy_cooks17 importówugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

8 osób
  • chicken thighs (trimmed)Mięso8 kawałki
  • fresh ginger (grated)Warzywa i owoce20 g
  • garlic (cloves, finely grated)Warzywa i owoce4 kawałki
  • sea saltPrzyprawy7,5 g
  • ground black pepperPrzyprawy2 g
  • potato buns (toasted)Piekarnia8 kawałki
  • mayonnaise (for serving)Spiżarnia80 g
  • peanut oil (for the sauce)Spiżarnia15 ml
  • gochujangSpiżarnia120 g
  • tomato ketchupSpiżarnia120 g
  • hot honey (for the sauce)Spiżarnia50 g
  • rice wine vinegar (for the sauce)Spiżarnia30 ml
  • salt (for the sauce)Przyprawy8 g
  • soy sauceSpiżarnia30 ml
  • water (for the sauce)Inne80 ml
  • garlic (cloves, crushed)Warzywa i owoce8 kawałki
  • peanut oil (for deep frying)Spiżarnia1,5 litry
  • eggs (beaten)Nabiał3 kawałki
  • potato starchSpiżarnia225 g
  • plain flourSpiżarnia225 g
  • rice vinegar (for the salad)Spiżarnia80 ml
  • water (for the salad)Inne80 ml
  • sea salt (for the salad)Przyprawy8 g
  • caster sugarSpiżarnia8 g
  • Lebanese cucumbers (sliced into ribbons)Warzywa i owoce2 kawałki
  • baby wombok cabbage (shredded)Warzywa i owoce1 kawałek
  • spring onions (sliced)Warzywa i owoce4 kawałki
  • garlic chives (bunch, chopped)Warzywa i owoce1 kawałek
  • Korean soy sauce (for the dressing)Spiżarnia15 ml
  • gochugaruPrzyprawy1 g
  • rice vinegar (for the dressing)Spiżarnia10 ml
  • sesame oilSpiżarnia10 ml
  • hot honey (for the dressing)Spiżarnia20 g

na porcję

Wartości odżywcze

608kcal

Węglowodany
53 g
Białko
26 g
Tłuszcz
33 g
Dostosuj przybory

czego użyjesz

Przybory

  • Miska ×3
  • Rondel ×2
  • Frytkownica
  • Kratka do studzenia
  • Trzepaczka
  • Łyżka cedzakowa
  • Termometr kuchenny

krok po kroku

Przygotowanie

  1. Marinate the chicken

    • In a large mixing bowl, combine the chicken, ginger, grated garlic, salt and black pepper.
    • Mix well, cover with cling wrap and refrigerate.
    Krok 1

  2. Make the Korean sauce

    • In a small saucepan over medium heat, add the peanut oil and crushed garlic and sauté.
    • Add the gochujang, ketchup, hot honey, rice wine vinegar, salt, soy sauce and water.
    • Stir well and cook until slightly thickened, then set aside.
    Krok 2

  3. Pickle the cucumber ribbons

    • Combine the rice vinegar, water, salt and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar.
    • Remove from the heat and pour over the cucumbers in a shallow heatproof bowl.
    • Set aside to cool.
    Krok 3

  4. Prepare the salad and dressing

    • Toss the cabbage, spring onions and chives in a large bowl.
    • Put the dressing ingredients in a screw-top jar and shake until completely mixed.
    • Toss the dressing through the salad just before serving.
    Krok 4

  5. Heat the frying oil

    • In a deep fryer or heavy-based saucepan, heat the oil to 175 °C.
    Krok 5

  6. Coat the chicken

    • Whisk half of the flours with the eggs in a large bowl.
    • Mix the remaining flours together in a separate bowl.
    • Toss the marinated chicken in the egg and flour mixture until well coated, then toss in the flour mixture to coat completely.
    Krok 6

  7. First fry

    • Fry the chicken in batches in the hot oil until lightly browned and crispy.
    • Remove from the oil and drain on a wire rack or paper towel.
    Krok 7

  8. Second fry

    • Heat the oil to 190 °C.
    • Fry the chicken again until cooked through.
    • Remove from the oil and drain on a wire rack or paper towel.
    Krok 8

  9. Coat the chicken in sauce

    • In a large mixing bowl, add the double-fried chicken and Korean sauce.
    • Toss well to completely coat.
    Krok 9

  10. Assemble the burgers

    • Spread the toasted potato buns with mayonnaise.
    • Top with salad, drained cucumber ribbons and a piece of chicken.
    • Close with the bun top and serve.
    Krok 10
Pobierz Mezze