1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/本場韓国のフライドチキン – カリッと軽い衣の作り方rich600338<blockquote class="wp-embedded-content" data-secret="FS0PwoWi28"><a href="https://marcwiner.com/ja/kankoku-furaido-chikin/">本場韓国のフライドチキン – カリッと軽い衣の作り方</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/kankoku-furaido-chikin/embed/#?secret=FS0PwoWi28" width="600" height="338" title="“本場韓国のフライドチキン – カリッと軽い衣の作り方” — Marc Winer" data-secret="FS0PwoWi28" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2021/05/poulet-frit-coreen-scaled-750x680.jpg600544韓国風フライドチキンは、韓国料理の大定番です。レシピではコチュジャンを使い、衣にはカリッと仕上がる片栗粉（じゃがいもでんぷん）を使うのが特徴。甘口チリソースで代用しても問題ありません。https://marcwiner.com/ja/kankoku-furaido-chikin/ja本場韓国のクリスピーフライドチキン韓国風主菜2020404人分500 g 鶏肉 (一口大に切る（できれば鶏もも肉）)1 大さじ 紹興酒2 小さじ しょうが (みじん切り)0.5 小さじ 塩0.5 小さじ こしょう6 大さじ 小麦粉6 大さじ 片栗粉16 大さじ 水 (冷水)1 小さじ ベーキングパウダー1 塩ひとつまみ3 片 にんにく (みじん切り)1.5 大さじ コチュジャン1.5 大さじ 薄口しょうゆ2.5 大さじ はちみつ1.5 大さじ バター1 小さじ ごま油7https://marcwiner.com/wp-content/uploads/2021/05/poulet-frit-coreen-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400