Skip to content
Menu
Korean Popcorn Chicken
Danie główne

Korean Popcorn Chicken

1 godz.Porcje: 4Nutri-Score D€€
od @recipeincaption14 importówugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

4 osoby
  • chicken thighs (cut into 1-inch cubes)Mięso900 g
  • eggs (beaten)Nabiał2 kawałki
  • rice vinegar (for the marinade)Spiżarnia30 ml
  • garlic (minced)Warzywa i owoce6 kawałki
  • fresh ginger (grated)Warzywa i owoce6 g
  • garlic powderPrzyprawy6 g
  • onion powderPrzyprawy5 g
  • saltPrzyprawy12 g
  • black pepper (ground)Przyprawy2 g
  • gochugaru (optional)Przyprawy4 g
  • cornstarchSpiżarnia30 g
  • all-purpose flourSpiżarnia60 g
  • neutral oil (for frying)Spiżarnia1 litr
  • gochujang (for the sauce)Spiżarnia25 g
  • sesame seeds (for the sauce)Orzechy i nasiona6 g
  • ketchupSpiżarnia45 ml
  • garlic (minced, for the sauce)Warzywa i owoce4 kawałki
  • honeySpiżarnia30 g
  • butterNabiał42 g
  • rice vinegar (for the sauce)Spiżarnia15 ml
  • soy sauceSpiżarnia15 ml
  • sesame oilSpiżarnia10 ml
  • gochugaru (optional, for the sauce)Przyprawy2 g
  • sesame seeds (for garnish)Orzechy i nasiona5 g
  • green onions (sliced)Warzywa i owoce2 kawałki
  • jasmine rice (cooked, for serving)Produkty zbożowe300 g

na porcję

Wartości odżywcze

918kcal

Węglowodany
75 g
Białko
48 g
Tłuszcz
48 g
Dostosuj przybory

czego użyjesz

Przybory

  • Miska ×2
  • Patelnia
  • Rondel
  • Kratka do studzenia
  • Termometr kuchenny

krok po kroku

Przygotowanie

  1. Marinate the chicken

    • In a bowl, combine the chicken with the eggs, rice vinegar, garlic, ginger and seasonings.
    • Mix well and marinate as long as you wish, ideally 1 hour.
    Krok 1

  2. Coat the chicken

    • For frying: add the cornstarch and flour directly into the same bowl and mix until evenly coated and sticky.
    • For air frying: mix the cornstarch and flour in a separate bowl, then toss the chicken removed from the marinade in the dry mix, pressing lightly so it sticks.
    Krok 2

  3. Fry the chicken

    • Heat the neutral oil to 175 °C.
    • Fry the chicken in batches until golden and crispy, then transfer to a rack.
    Krok 3

  4. Air fry the chicken (alternative)

    • Oil the basket and spray or brush the chicken with oil.
    • Cook at 190 °C, flip, then cook more until crispy and cooked through, working in batches.
    Krok 4

  5. Make the sauce

    • In a pan over medium-low heat, combine the gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil and gochugaru.
    • Bring to a simmer, add the butter and stir until melted, then remove from the heat.
    Krok 5

  6. Toss the chicken in the sauce

    • Add the chicken directly to the sauce and toss, or combine your desired amount of sauce with the chicken in a mixing bowl to control how saucy it gets.
    Krok 6

  7. Serve

    • Serve over jasmine rice, garnished with sesame seeds and green onions.
    Krok 7
Pobierz Mezze