Korean fried chicken-burger
Cooking Time1 h
Ingredients19
DifficultyHard
Fresh fried chicken, smoking hot gochujang sauce and soft bread – this is a burger that goes straight to it. The fast picling gives freshness and the mayonnaise rounds off everything in a way that feels just right. Simple, clever and really good.
Categories
Main courseDinnerCuisines
Yields
4ServingsCooking Methods
Fried
Ingredients
4 servings
- Step: 11/2 dl rice vinegar
- Step: 22 msk strokes
- Step: 31 pc big carrot
- Step: 41/2 pc gurka
- Step: 52 pc garlic gaps
- Step: 61/2 dl japanese soy
- Step: 73 msk gochujang chilipasta
- Step: 82 msk rice vinegar
- Step: 91/2 dl pharmacies
- Step: 101/2 dl cold water
- Step: 111 dl veteran
- Step: 122 dl cornstarch
- Step: 133/4 tsk baking powder
- Step: 141 3/4 dl cold water
- Step: 152 krm salt
- Step: 164 pc chicken boxes (about 350 g, for 4 ports)
- Step: 1710 dl fresh oil
- Step: 184 pc hamburger bread
- Step: 194 msk mayonnaise
Instructions
- Step: 1Mix vinegar and sugar and pipe until the sugar dissolves. Different and strip carrots and cucumber. Mix into the law.
- Step: 2Sauce: Scale and tear the garlic nicely on a rip iron, add all the ingredients to the sauce in a pot and cook about 5 minutes to a swim sauce.
- Step: 3Fried chicken: Whistle together wheat flour, 1 dl of the corn starch (for 4 ports), baking soda and water to a frity strip.
- Step: 4Mix the rest of the corn starch and salt in a bunke. Turn the chicken in the corn starch and then in the frity. Then turn again in the corn starch.
- Step: 5Heat the oil to 180°C in a pot.
- Step: 6Refrigerate the chicken about 10 minutes, until it is thorough and crispy and the meat has 72°C in inner temperature.
- Step: 7Put the chicken in a bunke and mix with the sauce.
- Step: 8Warm the bread. Broad mayonnaise on the bread and then fill the bread with chicken and carrot and cucucumber.
Näring
| Calories | 712kcal |
|---|---|
| Carbohydrates | 81g |
| Fat | 32g |
| Protein | 24g |
| Serving Size | 4serving |
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