Gefrituurde kip met sticky sesam-sojasaus
geïnspireerd door Koreaanse dakgangjeong, met broccolirijst en regenboogkoolsla- Soja
- Gluten
- Tarwe
- Sesamzaad
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- Kan sporen van allergenen bevatten
Vandaag kook jij een recept geïnspireerd op de Koreaanse keuken: dakgangjeong, oftewel Koreaanse gefrituurde kip.
Ingredienten
100 gram
Rodekool, wittekool en wortel
1 stuk(s)
Knoflookteen
¼ bosje(s)
Bosui
65 gram
Witte langgraanrijst
100 gram
Broccolirijst
1 stuk(s)
Kippendij
10 ml
Sojasaus
(Bevat: Soja, Gluten, Tarwe)
½ zakje(s)
Sesamzaad
(Bevat: Sesamzaad Kan bevatten: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
⅓ zakje(s)
Koreaanse kruidenmix
(Bevat: Soja, Gluten, Tarwe, Sesamzaad)
Zelf toevoegen
1 el
Suiker
25 gram
Bloem
30 ml
Water
1 el
[Plantaardige] roomboter
1.5 el
Wittewijnazijn
1 el
Honing [of plantaardig alternatief]
1 el
Zonnebloemolie
1 el
Water voor saus
¼ stuk(s)
Zoutarm kippenbouillonblokje
naar smaak
Peper en zout
Instructies
- Boil plenty of water in a pot or saucepan for the rice and crumble in the stock cube (see pantry for amount).
- In a bowl, combine the white wine vinegar with half of the sugar. Season with a pinch of salt, then add the slaw mix and toss well to combine. Set aside until serving, stirring occasionally.
- Finely chop the scallions and separate the white part from the greens.
- Weigh the rice and transfer to the pot, along with the white part of the scallions.
- Boil the rice for 12 minutes, then add the broccoli rice and cook for 3 more minutes. Drain and set aside.
- Pat the chicken dry with kitchen paper and cut into 5cm chunks. Season with salt and pepper.
- In a large bowl, combine the Korean-style spices with the water and the flour (see pantry for amounts).
If you don't have an air fryer, go to step 4!
- Coat the chicken with the batter and then carefully transfer to the air fryer basket, placing it in a single layer.
- Air-fry the chicken for 10 - 15 minutes at 190°C, turning halfway (see Tip).
Tip: cooking time may vary according to your air fryer model.
You can now skip ahead to step 5!
- Heat the sunflower oil in a frying pan over medium-high heat.
- Check if the oil is hot enough by adding a drop of the batter. If it immediately starts bubbling, it's hot enough to fry the chicken.
- Coat the chicken with the batter and then carefully transfer to the pan.
- Fry the chicken for 5 - 6 minutes until golden-brown, turning carefully halfway.
- Crush or mince the garlic.
- Melt the butter in a frying pan over medium-high heat and fry the garlic for 1 minute.
- Add the soy sauce and the honey, along with the rest of the sugar and the water for the sauce (see pantry for amounts).
- Lower the heat and mix well, then allow to reduce. The sauce is done when it sticks to the back of a spoon.
- Transfer the the chicken to the pan and mix well so as to coat it in the sauce (see Tip).
- Serve the rice in bowls or deep plates, topped with the fried chicken in its sauce.
- Serve the slaw alongside, then garnish with the scallion greens and the sesame seeds to finish.
Tip: allow to reduce further so as to make a thicker sauce if preferred, but take care that it doesn't burn.
