Crispy Korean Chicken Nuggets
Dak Gang-jeong - 닭강정
Gà viên chiên cay có lớp vỏ giòn nhẹ, bên trong thịt mềm, nóng hổi với nước sốt cay quyện sánh đậm đà, xen lẫn với đậu phộng rang bùi bùi ăn ngon hết chê.
1. Nguyên liệu
(cho 4-6 người)
- 2 ức gà
- 3 muỗng canh bột bắp
- 1 muỗng canh bột mỳ
- 1/2 muỗng cafe gừng tươi, bào nhuyễn
- ½ muỗng cafe muối
- 1 muỗng canh rượu gạo
- Dầu để chiên
- Dầu để chiên
- ít đậu phộng rang
- Phần sốt:
- 1 muỗng canh dầu ăn
- 2 tép tỏi bằm nhuyễn
- 2 muỗng canh tương ớt Hàn Quốc Gojuchang
- 1 muỗng canh tương cà chua ketchup
- ½ muỗng canh sốt mayonnaise
- 3 muỗng canh mật ong
2. Cách làm
- Thịt ức gà mua về rửa sạch, cắt thành từng dải rồi băm nhỏ.
3. Video hướng dẫn
Chúc các bạn thành công!
(Nguồn Beyond Kimchee)
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1. Ingredients
(Serves 4-6)
- 2 medium size boneless skinless chicken breast halves
- 3 tablespoon corn starch
- 1 tablespoon all-purpose flour
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoon salt
- 1 tablespoon rice wine or dry sherry
- Oil for frying
- a handful of roasted chopped peanuts or any nuts of your choice
- For the sauce:
- 1 tablespoon vegetable oil
- 2 garlic cloves, finely minced
- 2 tablespoon Korean chili paste (gochujang)
- 1 tablespoon ketchup
- 1/2 tablespoon mayonnaise
- 3 tablespoon honey
2. Instructions
- Slice the chicken breasts very thinly, then cut into small pieces. Place the chicken pieces in a mixing bowl, and add the corn starch, flour, ginger, salt, and rice wine. Mix well to combine. Set aside.
- To make the sauce, heat 1 tablespoon of oil in a skillet over medium heat. Add the garlic and cook until fragrant. Do not burn the garlic. Add the rest of the sauce ingredients to the skillet, mix well. Bring the sauce to boil and let it thicken, for about 1 minute. Set aside.
- Heat oil for frying in a deep skillet or wok. The temperature should be around 160-170˚C. Using a small cookie scoop or spoon, drop tablespoonful of chicken batter to hot oil. Fry them until they are lightly golden. Take them out to a plate lined with a piece of paper towel. After you finished frying the entire batch of the chicken batter, you need to repeat the frying again so that you can deep-fry the chicken twice. This will help chicken to be very crisp.
- Return the chicken into the reserved sauce in the skillet, and add some chopped peanuts as well. Toss them to coat evenly.
- Garnish with more peanuts on top. Serve warm or at a room temperature. Enjoy!
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