Rollitos de lechuga con pollo frito coreano
Raciones
Makes 4
Tiempo de preparación
10 minutos
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Ingredientes
- 1 lb Gordon Choice® Boneless, Skinless Chicken Thighs or Chicken Breasts
- 1 Tbsp Rice Wine
- 1/4 tsp Kosher Salt
- ½ Tbsp + Pinch Trade East® Ground Black Pepper
- ½ tsp Markon® Ready-Set-Serve® Peeled Garlic, minced
- ½ tsp Ginger Root, minced
- 1 c Gordon Choice All-Purpose Flour
- 1 c Cornstarch
- ½ c Potato Starch
- ½ Tbsp Gochugaru (Korean Red Pepper Flakes)
- ½ Tbsp Trade East Garlic Powder
- ½ Tbsp Trade East Onion Powder
- 1 Tbsp Baking Powder
- As needed Trade East Sesame Seeds
- As needed Recipe: Gochujang Honey
- 8 ct Little Gem Lettuce Leaves
- 8 ct Fresh Perilla Leaves
- 4 oz Kimchi
- 2 oz Pickled Daikon
- 2 oz Markon Ready-Set-Serve Cleaned Radishes, thinly sliced
- 2 oz English Cucumber, thinly sliced
Preparación de la receta
- Cut the chicken into bite-size pieces.
- Combine rice wine, salt, pinch of black pepper, garlic and ginger. Add chicken and refrigerate for a minimum of 30 minutes.
- Create a dredge by combining ½ Tbsp black pepper, flour, cornstarch, potato starch, gochugaru, garlic powder, onion powder and baking powder.
- Remove the chicken from the marinade and coat in the dredge. Place chicken on a lined sheet pan and refrigerate for 10 minutes for the dredge to absorb the moisture from the chicken.
- Fry the chicken in a deep fryer heated to 325°F (162°C) for 5 minutes. Remove and set aside for future service.
To Serve:
- Fry the chicken a second time for 3-5 minutes in a deep fryer heated to 325°F (162°C).
- Place double-cooked chicken in a bowl and toss with sesame seeds and Gochujang Honey.
- Serve with little gem lettuce leaves, perilla leaves, kimchi, pickled daikon, radish and cucumbers.
