poulet coreen
Le poulet coréen, aussi connu sous le nom de Korean Fried Chicken, est une explosion de saveurs. Croustillant à l'extérieur et tendre à l'intérieur, il combine la douceur du miel et l'épice du gochujang, pour un plat irrésistible.
Équipement
- Fryer
- Pan
- Saucepan
Ingrédients
- 500 grams Chicken Thighs
- 1 Egg
- 2 tablespoons Cornstarch
- 2 tablespoons Flour
- 3 tablespoons Soy Sauce
- 2 tablespoons Gochujang
- 1 tablespoon Honey
- 1 tablespoon Brown Sugar
- 2 cloves Garlic
- 1 tablespoon Rice Vinegar
- 1 tablespoon Sesame Oil
- 2 tablespoons Water
- Sesame Seeds
- Green Onions
Instructions
- Combine the water, yeast, and sugar in a bowl. Let rest for 5 minutes.
- Combine the flour and salt in a separate bowl.
- Add the yeast mixture and knead until you get a soft dough.
- Heat the oil in a fryer to 170°C and fry the chicken pieces for 4-5 minutes. Drain on paper towels.
- Increase oil temperature to 190°C and fry the chicken again for 2-3 minutes to make it extra crispy.
- For the sauce, heat sesame oil in a saucepan. Add garlic and cook for a minute. Add gochujang, soy sauce, honey, brown sugar, vinegar, and water. Simmer for 3-4 minutes until it thickens.
- Coat the fried chicken with the sauce. Sprinkle sesame seeds and chopped green onions on top.
Notes
Feel free to adjust the level of spiciness by varying the amount of gochujang. You can also add extra toppings or serve the chicken with rice and pickled vegetables for a full meal.