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Korean Fried Chicken Sandwich
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Korean Fried Chicken Sandwich

50 minPorcje: 2Nutri-Score D€€
od @notorious_foodie93 importyugotowano 0 razy
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Składniki

2 osoby
  • chicken thighs (boneless, skinless, pounded flat)Mięso400 g
  • saltPrzyprawy5 g
  • black pepper (ground)Przyprawy2 g
  • cornstarchSpiżarnia80 g
  • all-purpose flourSpiżarnia60 g
  • gochujangSpiżarnia40 g
  • honeySpiżarnia30 g
  • soy sauceSpiżarnia20 ml
  • rice vinegarSpiżarnia15 ml
  • garlic (grated)Warzywa i owoce2 kawałki
  • sesame oilSpiżarnia10 ml
  • vegetable oil (for deep frying)Spiżarnia1 litr
  • brioche buns (halved)Piekarnia2 kawałki
  • mayonnaiseSpiżarnia40 g
  • lettuce (shredded)Warzywa i owoce40 g
  • sesame seeds (toasted)Orzechy i nasiona5 g

na porcję

Wartości odżywcze

987kcal

Węglowodany
88 g
Białko
41 g
Tłuszcz
53 g
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Przybory

  • Miska ×2
  • Frytkownica
  • Rondel
  • Szczypce kuchenne
  • Kratka do studzenia

krok po kroku

Przygotowanie

  1. Season the chicken

    • Pat the chicken thighs dry and pound them to an even thickness.
    • Season both sides with salt and black pepper.
    Krok 1

  2. Prepare the coating

    • Mix the cornstarch and flour in a bowl.
    • Dredge each thigh in the mixture, pressing so it sticks, then shake off the excess.
    Krok 2

  3. Make the spicy sauce

    • Combine the gochujang, honey, soy sauce, rice vinegar, grated garlic and sesame oil in a saucepan.
    • Warm over low heat, stirring, until smooth and glossy.
    Krok 3

  4. Fry the chicken

    • Heat the vegetable oil to 170 °C.
    • Fry the chicken in batches until deep golden and cooked through.
    • Drain on a cooling rack.
    Krok 4

  5. Coat the chicken

    • Toss the fried chicken in the warm sauce until fully glazed.
    • Sprinkle with toasted sesame seeds.
    Krok 5

  6. Assemble the sandwiches

    • Toast the brioche buns cut side down in a pan until golden.
    • Spread mayonnaise on the bun bases, add lettuce and the glazed chicken.
    • Close the sandwiches and serve immediately.
    Krok 6
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