Informations supplémentaires
40 min.
|
819 kcal
|
easy
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|
Printable version
1. Marinate the chicken
Preheat the oven to 425°F. In a bowl, mix the chicken thighs with the buttermilk. Season with salt and pepper and set aside.
2. Setup
Chop the garlic. Remove the cilantro leaves from the stems. Cut the potatoes into sticks and soak them in a bowl of cold water for a few minutes.
3. Make the fries
Pat dry the potato sticks. Spread the potato sticks out on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes.
4. Cook the chicken
In a deep pan, heat about an inch of vegetable oil. In a bowl, combine the flour with the cornstarch. Coat the chicken pieces well in the flour mixture, pressing down so that the mixture sticks well. Once the oil is hot, cook the chicken pieces 3-4 minutes on eahc side. Remove and place on paper towels. Season with salt.
5. Make the sauce
In a bowl, mix the mayonnaise with the gochujang paste, the honey and the garlic. The gochujang is spicy, adjust according to your tolerance.
6. Plate your dish
Toast the buns if desired. Top the buns with the crispy chicken pieces, the sauce and the cilantro. Serve with the fries and the rest of the sauce. Bon appétit!
4unitChicken Thighs
120mlButtermilk
120mlAll-Purpose Flour
60mlCornstarch
2unitBrioche Burger Buns
30mlGochujang
45mlMayonnaise
1unitHoney
1unitGarlic Clove(s)
1unitCilantro
300gRusset Potato(es)
What you need
Pan, baking sheet, bowls, paper towels.
819 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
103g
34%
fat
27g
42%
cholesterol
127mg
42%
fiber
4g
16%
protein
38g
saturated
4g
20%
sodium
551mg
23%
sugar
21g
trans
1g