Korean fried chicken
with rice and kimchi on the side- Tarwe
- Sesamzaad
- Soja
- Gluten
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- Kan sporen van allergenen bevatten
Ingredienten
75 gram
Jasmijnrijst
½ stuk(s)
Komkommer
½ zakje(s)
Koreaanse kruidenmix
(Bevat: Tarwe, Sesamzaad, Soja, Gluten)
½ zakje(s)
Sesamzaad
(Bevat: Sesamzaad Kan bevatten: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
½ bosje(s)
Radijs
½ stuk(s)
Ui
30 gram
Tomatenketchup
¼ stuk(s)
Rode peper
5 gram
Gemberpuree
100 gram
Kipfilethaasjes
Zelf toevoegen
25 gram
Bloem
30 ml
Water
1 el
Karnemelk
½ el
[Plantaardige] roomboter
1 el
Zonnebloemolie
2 tl
Wittewijnazijn
½ el
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
1 el
[Zoutarme] ketjap manis
½ el
[Zoutarme] sojasaus
1 el
[Plantaardige] mayonaise
1 el
Water voor saus
Benodigdheden
Instructies
Halve the chicken thighs and transfer to a large bowl. Add the buttermilk (see pantry for amount) and mix well to combine Cover with aluminium foil and transfer to the fridge to marinate. Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
Tip: If you don't have buttermilk then use milk instead.
Finely chop the red chilli pepper and onion. In a tall container, mix with an immersion blender the ginger paste, ketjap, tomato ketchup, red chilli pepper, onion and water for the sauce.
In a large bowl, combine the Korean-style spices with the water and the flour (see pantry for amounts). Heat the sunflower oil in a frying pan over medium-high heat (see Tip). 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.
Tip: if you have a fryer, this will make the chicken crispier. if the oil is splattering a lot, lower the heat and carefully cover the pan with the lid.
Prepare a plate with kitchen paper to transfer the fried chicken to. Coat the chicken with the batter and then carefully transfer to the pan (see Tip). Fry the chicken for 5 - 6 minutes until golden-brown, turning carefully halfway. Melt a generous knob of butter in another frying pan over medium-high heat and add the sauce. Lower the heat and mix well, then allow to reduce. The sauce is done when it sticks to the back of a spoon (see Tip). Finally, add half of the sesame seeds and the fried chicken. Stir well so as to coat it in the sauce.
Tip: allow to reduce further so as to make a thicker sauce if preferred, but take care that it doesn't burn.
Discard the radish leaves and then thinly slice the radishes. Cut the cucumber in slices. In a salad bowl make a dressing of the white wine vinegar, soy sauce, mayonnaise and honey. Add the cucumber, radish and edamame, and mix everything together. Season to taste with salt and pepper.
Serve the rice in bowls or deep plates. Top with the fried chicken in its sauce. Serve the salad and kimchi alongside.Garnish with the rest of the sesame seeds.
