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Korean Twist Chicken Pop

No
Bahan
Unit (g)
Unit (%)
Chicken Pop
Ingredients :
1
Chicken Breast
400
31.8
2
Cooking Oil
500
39.8
Marinade Seasoning :
1
Garlic, Powder
5
0.4
2
Egg
30
2.4
3
Black Pepper, Powder
1
0.1
4
Paprika, Powder
1
0.1
5
Salt
4.5
0.4
6
AJI-NO-MOTO® PLUS®
2
0.2
Flour Coating :
1
Low Protein, Wheat Flour
200
15.9
2
Tepung Tapioka
75
6
3
Baking Powder
7
0.6
4
Ajinomoto® Chicken Powder
13
1.0
5
Curry Powder
1
0.1
6
Black Pepper Powder
1
0.1
7
Paprika, Powder
0.5
0
8
Salt
2.1
0.2
9
AJI-NO-MOTO® PLUS®
0.9
0.1
Garnish :
1
Lettuce Leaves
10
0.8
2
Sesame Seeds
3
0.2
Spicy Hot Korean Sauce
Ingredients :
1
Sugar
15
15.3
2
Red Chili, Powder
20
20.4
3
Garlic Powder, Powder
7
7.1
4
Garlic
15
15.3
5
White Pepper, Powder
5
5.1
6
Paprika Powder
7
7.1
7
Vinegar
7
7.1
8
Soy Sauce
20
20.4
9
Salt
1.4
1.4
10
AJI-NO-MOTO® PLUS®
0.6
0.6

CHICKEN POP:

  1. Cut the chicken breast to the desired size and mix with the marinade.

  2. Gently press the surface of the meat to absorb the marinade. Let it marinate for 30 minutes in the refrigerator.

  3. To make the breading (crispy coating), mix all the flour ingredients using a balloon whisk until evenly mixed. Set aside.

  4. Prepare a deep fryer. Add cooking oil to the appropriate height and heat to 160°C.

  5. While the oil is heating, roll the chicken pieces in the breading and

  6. squeeze for 1 minute. Remove and drain until the breading is not too thick.

  7. Fry for 7 minutes, until cooked through or golden brown. Remove and drain.

SPICY HOT KOREAN SAUCE:

  1. Mix all ingredients in a saucepan.

  2. Cook over medium heat for 5-7 minutes until the sauce ingredients dissolve. Stir the sauce until evenly mixed. Let it simmer, then turn off the heat.

SERVING METHOD:

  1. Prepare a bowl and combine the fried chicken pops and spicy hot Korean sauce with a rubber spatula. Stir until evenly distributed. Serve on a serving plate.


Video Cooking