Poulet croustillant aux corn flakes au four, sauce sucrée et pimentée
Ingredients
Pour la sauce :
- 40 g sauce hoisin
- 10 g gochujang
- 50 g miel
- 60 g eau
- 30 g vinaigre blanc
- 1/2 c. à café ail en poudre
- 1 c. à café farine de riz petite
Instructions
- Commencez par préparer les hauts de cuisses. Enlevez la peau et le gras excédentaire.
- Enlevez l’os central et le cartilage. Coupez ensuite le poulet en morceaux.
- Mettez dans un récipient, puis ajoutez une ou deux cuillerées de paprika en poudre, un demi-cuillerée à café d’ail en poudre (pas en semoule), salez, pimentez et poivrez à votre goût.
- Mélangez bien. Écrasez les corn flakes dans leur sac, avec un rouleau à pâtisserie.
- Battez un œuf dans un récipient, puis trempez-y les morceaux de poulet un à un.
- Passez ensuite dans les corn flakes placés dans un récipient, puis panez au mieux en pressant un peu le poulet dans les corn flakes.
- Pour l’huile, j’ai mis de l’huile dans un petit vaporisateur. Mais on peut aussi passez l’huile au pinceau pour ne pas trop en mettre.
- Vaporisez l’huile ou passez un peu au pinceau sur le poulet que vous placerez sur une plaque allant au four, garnie de papier sulfurisé.
- Mettez à cuire 20 minutes à 180°C, en retournant les morceaux à mi-cuisson.
- Pour la sauce, mélangez tous les ingrédients dans un récipient ou directement dans la casserole.
- Mettez ensuite à cuire 2 minutes à partir de l’ébullition. La sauce devient bien nappante grâce à la farine de riz.
- Trempez les morceaux de poulet dans la sauce, ou nappez-les avec un pinceau de cuisine.
- Dégustez sans attendre en parsemant à l'envie de graines de sésame !
For once I’m making a crispy chicken recipe, without frying, but in the oven, so I have to share it with you. I take the thighs, which are much softer than the whites, and add a sauce based on honey, gochujang (a Korean chili paste), vinegar and hoisin. A little (almost) guilt-free pleasure. Serve with plain rice or vegetables!
Recipe for 4 people:
- 4 to 6 chicken thighs
- salt, pepper, paprika, chilli, garlic powder
- 1 or 2 eggs
- 300g corn flakes
For the sauce:
- 40g hoisin sauce
- 10g of gochujang
- 40g of honey
- 60g water
- 30g of white vinegar
- 1/2 teaspoon garlic powder (not semolina)
- 1 teaspoon rice flour
- sesame seeds for serving (optional)
Start by preparing the thighs. Remove excess skin and fat.
Remove the central bone and cartilage. Then cut the chicken into pieces.
Place in a bowl, then add one or two spoonfuls of paprika powder, half a teaspoon of garlic powder (not semolina), and salt, pepper and spice to taste.
Mix well. Crush the cornflakes in the bag with a rolling pin.
Beat an egg in a bowl, then dip the chicken pieces in it one by one.
Strain into the cornflakes in a container, then bread as best you can by pressing the chicken a little into the cornflakes.
For the oil, I put it in a small spray bottle. But you can also brush on the oil to avoid using too much.
Spray the chicken with oil, or brush a little on top, and place on an ovenproof tray lined with parchment paper.
Bake for 20 minutes at 180°C, turning the pieces halfway through.
For the sauce, mix all the ingredients in a bowl or directly in the pan.
Then cook for 2 minutes from boiling. The rice flour makes the sauce nicely coated.
Dip the chicken pieces in the sauce, or coat them with a kitchen brush.
Serve immediately, sprinkled with sesame seeds as desired.
Crispy chicken with baked corn flakes, sweet and spicy sauce
Ingredients
- 4 à 6 chicken thighs
- salt, pepper, paprika, garlic powder
- 1 or 2 eggs
- 300 g cornflakes
For the sauce:
- 40 g hoisin sauce
- 10 g gochujang
- 50 g honey
- 60 g water
- 30 g white vinegar
- 1/2 c. coffee garlic powder
- 1 c. coffee rice flour small
Instructions
- Start by preparing the thighs. Remove excess skin and fat.
- Remove the central bone and cartilage. Then cut the chicken into pieces.
- Place in a bowl, then add one or two spoonfuls of paprika powder, half a teaspoon of garlic powder (not semolina), and salt, pepper and spice to taste.
- Mix well. Crush the cornflakes in the bag with a rolling pin.
- Beat an egg in a bowl, then dip the chicken pieces in it one by one.
- Strain into the cornflakes in a container, then bread as best you can by pressing the chicken a little into the cornflakes.
- For the oil, I put it in a small spray bottle. But you can also brush on the oil to avoid using too much.
- Spray the chicken with oil, or brush a little on top, and place on an ovenproof tray lined with baking parchment.
- Bake for 20 minutes at 180°C, turning the pieces halfway through.
- For the sauce, mix all the ingredients in a bowl or directly in the pan.
- Then cook for 2 minutes from boiling. The rice flour makes the sauce nicely coated.
- Dip the chicken pieces in the sauce, or coat them with a kitchen brush.
- Enjoy immediately, sprinkled with sesame seeds as desired!
