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Korean Fried Chicken Sandwich
1 godz.Porcje: 2Nutri-Score D€€
D
1 godz.
1 godz.Korean Fried Chicken Sandwich
czego potrzebujesz
Składniki
chicken thighs (boneless, skinless)Mięso400 g
buttermilkNabiał200 ml
all-purpose flourSpiżarnia150 g- cornstarchSpiżarnia50 g
- gochujangSpiżarnia40 g
honeySpiżarnia30 g
soy sauceSpiżarnia20 ml- rice vinegarSpiżarnia15 ml
garlic (minced)Warzywa i owoce2 kawałki- sesame oilSpiżarnia10 ml
- vegetable oil (for frying)Spiżarnia1 litr
- brioche buns (split)Piekarnia2 kawałki
- mayonnaiseSpiżarnia40 g
kimchi (chopped)Produkty świeże60 g
lettuce (shredded)Warzywa i owoce40 g
sesame seedsOrzechy i nasiona5 g
saltPrzyprawy5 g
na porcję
Wartości odżywcze
1125kcal
- Węglowodany
- 88 g
- Białko
- 48 g
- Tłuszcz
- 65 g
czego użyjesz
Przybory
Miska ×2
Frytkownica
Rondel
Szczypce kuchenne- Kratka do studzenia
krok po kroku
Przygotowanie
- Krok 1
Marinate the chicken
- Cut the chicken thighs into sandwich-sized pieces and season with salt.
- Cover with the buttermilk and let sit while preparing the rest.
- Krok 2
Make the gochujang sauce
- Warm the gochujang, honey, soy sauce, rice vinegar, garlic and sesame oil in a saucepan.
- Stir until glossy and slightly thickened, then set aside.
- Krok 3
Coat the chicken
- Mix the flour and cornstarch in a bowl.
- Dredge each chicken piece in the dry mix, pressing so it sticks, then shake off the excess.
- Krok 4
Fry the chicken
- Heat the vegetable oil to 175 °C.
- Fry the chicken in batches until deep golden and cooked through.
- Drain on a cooling rack.
- Krok 5
Glaze the chicken
- Toss the fried chicken in the gochujang sauce until fully coated.
- Sprinkle with sesame seeds.
- Krok 6
Assemble the sandwiches
- Toast the brioche buns.
- Spread mayonnaise on the buns and add lettuce and kimchi.
- Top with the glazed chicken and close the sandwiches.
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