{"id":197804,"title":"Tchajwansk\u00e9 popcorn ku\u0159e s extra k\u0159upav\u00fdm povrchem","modified":"2026-10-31T17:26:30+01:00","plain":"Objevte neodolateln\u00fd recept na tchajwansk\u00fd popcorn chicken v neuv\u011b\u0159iteln\u011b k\u0159upav\u00e9m a lehk\u00e9m obalu. Mal\u00e9 k\u0159upav\u00e9 ku\u0159ec\u00ed kousky jsou lahodn\u011b ochucen\u00e9 dom\u00e1c\u00ed sm\u011bs\u00ed ko\u0159en\u00ed a d\u00edky tradi\u010dn\u00ed marin\u00e1d\u011b je ka\u017ed\u00e9 sousto mimo\u0159\u00e1dn\u011b \u0161\u0165avnat\u00e9!\n\n\n\nCo je tchajwansk\u00fd popcorn chicken?\n\n\n\nTchajwansk\u00fd popcorn chicken, zn\u00e1m\u00fd tak\u00e9 jako \u201eYan Su Ji\u201c, je obl\u00edben\u00e9 pouli\u010dn\u00ed ob\u010derstven\u00ed, kter\u00e9 vzniklo na Tchaj-wanu v 90. letech 20. stolet\u00ed. Spojuje inspiraci tradi\u010dn\u00ed \u010d\u00ednskou kuchyn\u00ed se z\u00e1padn\u00edmi technikami sma\u017een\u00ed. \n\n\n\nTento pokrm se \u010dasto prod\u00e1v\u00e1 na tchajwansk\u00fdch no\u010dn\u00edch trz\u00edch, kde je obl\u00edben\u00fd pro sv\u016fj k\u0159upav\u00fd obal a k\u0159ehk\u00e9, \u0161\u0165avnat\u00e9 maso uvnit\u0159. Ku\u0159ec\u00ed kousky se obvykle marinuj\u00ed ve sm\u011bsi ko\u0159en\u00ed a dochucovadel, pot\u00e9 se obal\u00ed v kuku\u0159i\u010dn\u00e9m \u0161krobu a sma\u017e\u00ed dozlatova. \n\n\n\n\n\n\n\nTchajwansk\u00fd popcorn chicken se odli\u0161uje p\u0159edev\u0161\u00edm jedine\u010dn\u00fdm ochucen\u00edm, \u010dasto zalo\u017een\u00fdm na se\u010du\u00e1nsk\u00e9m pep\u0159i, \u010d\u00ednsk\u00e9m ko\u0159en\u00ed p\u011bti v\u016fn\u00ed a sma\u017een\u00e9 thajsk\u00e9 bazalce. Chu\u0165 \u201emala\u201c se\u010du\u00e1nsk\u00e9ho pep\u0159e mu dod\u00e1v\u00e1 osobit\u00fd rozm\u011br, kter\u00fd p\u0159isp\u011bl k rostouc\u00ed oblib\u011b tohoto pokrmu daleko za hranicemi Tchaj-wanu. V podobn\u00e9m duchu objevte i dal\u0161\u00ed tchajwansk\u00fd pokrm zvan\u00fd san bei ji\n\n\n\nDnes je tchajwansk\u00fd popcorn chicken nejen ned\u00edlnou sou\u010d\u00e1st\u00ed tchajwansk\u00fdch no\u010dn\u00edch trh\u016f, ale z\u00edskal si oblibu tak\u00e9 v restaurac\u00edch a poj\u00edzdn\u00fdch ob\u010derstven\u00edch po cel\u00e9m sv\u011bt\u011b. Existuje nespo\u010det variant, nap\u0159\u00edklad verze inspirovan\u00e9 om\u00e1\u010dkami ke korejsk\u00e9mu sma\u017een\u00e9mu ku\u0159eti s om\u00e1\u010dkou na b\u00e1zi pasty gochujang\n\n\n\nM\u016fj recept na korejsk\u00e1 ku\u0159ec\u00ed k\u0159\u00eddla\n\n\n\nNajdete ho tak\u00e9 ve velikosti XXL v podob\u011b tchajwansk\u00fdch ku\u0159ec\u00edch strips\u016f\n\n\n\n\n\n\n\nHlavn\u00ed suroviny na tchajwansk\u00fd popcorn chicken\n\n\n\nVykost\u011bn\u00e1 horn\u00ed ku\u0159ec\u00ed stehna: Toto maso se pou\u017e\u00edv\u00e1 pro svou k\u0159ehkost a \u0161\u0165avnatost, d\u00edky nim\u017e je ide\u00e1ln\u00ed na rychl\u00e9 sma\u017een\u00ed. Pokud ale chcete, pou\u017eijte ku\u0159ec\u00ed prsa\n\n\n\nS\u016fl: Slou\u017e\u00ed p\u0159edev\u0161\u00edm k ochucen\u00ed ku\u0159ete, ale tak\u00e9 pom\u00e1h\u00e1 zk\u0159eh\u010dit maso t\u00edm, \u017ee naru\u0161uje n\u011bkter\u00e1 svalov\u00e1 vl\u00e1kna.\n\n\n\nCukr: Vyva\u017euje slanost a dod\u00e1v\u00e1 jemn\u00fd sladk\u00fd t\u00f3n, kter\u00fd dopl\u0148uje ostatn\u00ed chut\u011b.\n\n\n\n\n\n\n\n\u010c\u00ednsk\u00e9 ko\u0159en\u00ed p\u011bti v\u016fn\u00ed: Tato sm\u011bs ko\u0159en\u00ed obvykle obsahuje bady\u00e1n, h\u0159eb\u00ed\u010dek, \u010d\u00ednsk\u00fd fenykl, sko\u0159ici a se\u010du\u00e1nsk\u00fd pep\u0159. Marin\u00e1d\u011b dod\u00e1v\u00e1 bohatou, aromatickou chu\u0165.\n\n\n\nKu\u0159ec\u00ed buj\u00f3n v pr\u00e1\u0161ku: Zv\u00fdraz\u0148uje chu\u0165 ku\u0159ete a dod\u00e1v\u00e1 marin\u00e1d\u011b dal\u0161\u00ed chu\u0165ov\u00fd rozm\u011br.\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob: Zahu\u0161\u0165uje marin\u00e1du, aby l\u00e9pe p\u0159ilnula ke ku\u0159eti. Pou\u017e\u00edv\u00e1 se tak\u00e9 do obalovac\u00ed sm\u011bsi, d\u00edky n\u00ed\u017e je sma\u017een\u00e9 ku\u0159e k\u0159upav\u00e9.\n\n\n\nNastrouhan\u00fd \u010desnek: Prop\u016fj\u010duje marin\u00e1d\u011b intenzivn\u00ed, \u0161tiplavou \u010desnekovou chu\u0165 a dod\u00e1v\u00e1 pokrmu charakter.\n\n\n\nV\u00edno Shaoxing: Toto \u010d\u00ednsk\u00e9 v\u00edno na va\u0159en\u00ed se \u010dasto pou\u017e\u00edv\u00e1 do marin\u00e1d, kter\u00fdm dod\u00e1v\u00e1 hlub\u0161\u00ed chu\u0165 a jemn\u00e9 aroma.\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Tradi\u010dn\u00ed slan\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, kter\u00e1 je pro p\u0159\u00edpravu tohoto receptu nezbytn\u00e1. \n\n\n\nVaje\u010dn\u00fd b\u00edlek: Slou\u017e\u00ed jako pojivo a pom\u00e1h\u00e1 marin\u00e1d\u011b l\u00e9pe dr\u017eet na ku\u0159eti b\u011bhem sma\u017een\u00ed.\n\n\n\nKyp\u0159ic\u00ed pr\u00e1\u0161ek do pe\u010diva: P\u0159id\u00e1v\u00e1 se do obalovac\u00ed sm\u011bsi, aby byl obal po usma\u017een\u00ed leh\u010d\u00ed a nad\u00fdchan\u011bj\u0161\u00ed.\n\n\n\nKuli\u010dky se\u010du\u00e1nsk\u00e9ho pep\u0159e: Jsou zn\u00e1m\u00e9 svou chut\u00ed \u201emala\u201c, kter\u00e1 je z\u00e1rove\u0148 p\u00e1liv\u00e1, znecitlivuj\u00edc\u00ed a aromatick\u00e1 a dod\u00e1v\u00e1 ochucen\u00ed jedine\u010dn\u00fd rozm\u011br.\n\n\n\nThajsk\u00e1 bazalka: Tato odr\u016fda bazalky m\u00e1 t\u00f3ny an\u00fdzu a h\u0159eb\u00ed\u010dku. Sma\u017e\u00ed se dok\u0159upava a hotov\u00fd pokrm obohacuje v\u016fn\u00ed i strukturou. V p\u0159\u00edpad\u011b pot\u0159eby m\u016f\u017eete pou\u017e\u00edt b\u011b\u017enou bazalku\n\n\n\n\n\n\tExtra k\u0159upav\u00fd tchajwansk\u00fd ku\u0159ec\u00ed popcorn \u9e7d\u9165\u96de\n\t\t\n\t\t\t\n\t\n\t\tWokFriteuse asiatiquemortier\t\n\t\n\t\t2 horn\u00ed ku\u0159ec\u00ed stehna (vykost\u011bn\u00e1)Marin\u00e1da0.5 l\u017ei\u010dky soli0.5 l\u017ei\u010dky cukru1 l\u017ei\u010dka \u010d\u00ednsk\u00e9ho ko\u0159en\u00ed p\u011bti v\u016fn\u00ed0.5 l\u017ei\u010dky ku\u0159ec\u00edho buj\u00f3nu v pr\u00e1\u0161ku1 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu2 strou\u017eky \u010desneku ( nastrouhan\u00e9)1 l\u017e\u00edce v\u00edna Shaoxing1 l\u017ei\u010dka sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 b\u00edlekNa obalen\u00ed10 l\u017eic kuku\u0159i\u010dn\u00e9ho \u0161krobu0.5 l\u017ei\u010dky kyp\u0159ic\u00edho pr\u00e1\u0161kuolej na sma\u017een\u00edSm\u011bs ko\u0159en\u00ed2 l\u017ei\u010dky cel\u00e9ho se\u010du\u00e1nsk\u00e9ho pep\u0159e1 l\u017ei\u010dka soli (nebo podle chuti)0.25 l\u017ei\u010dky \u010d\u00ednsk\u00e9ho ko\u0159en\u00ed p\u011bti v\u016fn\u00ed2 hrsti thajsk\u00e9 bazalky\t\n\t\n\t\tNakr\u00e1jejte horn\u00ed ku\u0159ec\u00ed stehna na kouskyV m\u00edse je sm\u00edchejte s p\u0159\u00edsadami na marin\u00e1du a nechte 20 minut marinovatSe\u010du\u00e1nsk\u00fd pep\u0159 op\u00e9kejte nasucho na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni, dokud lehce nezhn\u011bdneRozemelte pep\u0159 na pr\u00e1\u0161ek v mix\u00e9ru nebo ho rozdr\u0165te v hmo\u017ed\u00ed\u0159iSm\u00edchejte mlet\u00fd pep\u0159 s ko\u0159en\u00edm p\u011bti v\u016fn\u00ed a sol\u00ed.Sm\u00edchejte kuku\u0159i\u010dn\u00fd \u0161krob s kyp\u0159ic\u00edm pr\u00e1\u0161kem a v t\u00e9to sm\u011bsi obalte ku\u0159ec\u00ed kousky.Ve woku rozeh\u0159ejte olej na st\u0159edn\u011b siln\u00e9m ohni a obalen\u00e9 kousky sma\u017ete 5 minut nebo do lehce zlatav\u00e9 barvy.Kousky vyjm\u011bte a nechte okapat v cedn\u00edku. Zvy\u0161te plamen a sma\u017ete je znovu dal\u0161\u00ed 2 minuty.T\u011bsn\u011b p\u0159edt\u00edm, ne\u017e bude ku\u0159e hotov\u00e9, p\u0159idejte l\u00edstky thajsk\u00e9 bazalky a sma\u017ete je 2 minuty nebo dok\u0159upava. Pozor, olej prsk\u00e1Ku\u0159e a l\u00edstky p\u0159endejte do velk\u00e9ho cedn\u00edku nebo k\u00f3nick\u00e9ho s\u00edta.Dejte jednu porci ku\u0159ete do velk\u00e9 m\u00edsy s trochou thajsk\u00e9 bazalky. P\u0159idejte \u010d\u00e1st sm\u011bsi ko\u0159en\u00ed a dob\u0159e prom\u00edchejte, aby se ko\u0159en\u00ed rovnom\u011brn\u011b rozprost\u0159elo po k\u0159upav\u00e9m obalu.\t\n\t\n\t\tNesma\u017ete p\u0159\u00edli\u0161 mnoho ku\u0159ete najednou. Sma\u017ete po d\u00e1vk\u00e1ch.\n\t\n\t\n\t\tPlat principalChinoise, Ta\u00efwanaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197804"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197804\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/9808"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}