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Korean Popcorn Chicken
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Korean Popcorn Chicken

40 minPorcje: 4Nutri-Score C€€
od @foodiligence14 importówugotowano 0 razy
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Składniki

4 osoby
  • boneless chicken thighs (cut into 1-inch pieces)Inne680 g
  • soy sauce (divided between marinade and sauce)Spiżarnia60 ml
  • egg (beaten)Nabiał1 kawałek
  • saltPrzyprawy3 g
  • black pepper (ground)Przyprawy1 g
  • garlic powderPrzyprawy3 g
  • potato starchSpiżarnia60 g
  • gochujangSpiżarnia60 g
  • brown sugarSpiżarnia25 g
  • honeySpiżarnia40 g
  • rice vinegarSpiżarnia15 ml
  • ketchupSpiżarnia15 ml
  • sesame oilSpiżarnia15 ml
  • garlic (grated)Warzywa i owoce5 kawałki
  • butterNabiał14 g

na porcję

Wartości odżywcze

340kcal

Węglowodany
24 g
Białko
26 g
Tłuszcz
16 g

krok po kroku

Przygotowanie

  1. Marinate the chicken

    • Add the chicken thigh pieces to a bowl.
    • Add soy sauce, the egg, salt, pepper and garlic powder.
    • Mix everything together until the chicken is well coated.
    Krok 1

  2. Coat with potato starch

    • Pour in the potato starch and mix until the chicken is evenly coated.
    • Cornstarch works too, but potato starch gets way crispier.
    Krok 2

  3. Air fry the chicken

    • Add the coated chicken to the air fryer basket in a single layer.
    • Air fry at 400°F (200°C) for 20 minutes.
    • Shake the basket halfway through.
    Krok 3

  4. Make the sauce

    • In a pan, combine gochujang, soy sauce, rice vinegar, ketchup, honey, brown sugar, sesame oil and grated garlic.
    • Mix and let it simmer for a few minutes.
    • Finish with the butter and stir until glossy.
    Krok 4

  5. Combine and serve

    • Once the sauce is glossy, pour in the crispy chicken.
    • Give it one last good mix so every piece is coated.
    • Serve right away.
    Krok 5
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