{"id":137866,"title":"Aripioare crocante de pui, \u00een stil coreean","modified":"2026-06-15T09:19:18+02:00","plain":"Ce poate fi mai gustos dec\u00e2t ni\u0219te aripioare de pui pr\u0103jite \u00een stil coreean? Crocante, rumene \u0219i glazurate cu un sos lipicios, dulce-picant, pe baz\u0103 de gochujang. Dac\u0103 vrei o gustare irezistibil\u0103, aripioarele acestea sunt mereu alegerea potrivit\u0103.\n\n\n\nCe este puiul pr\u0103jit \u00een stil coreean?\n\n\n\nAsemenea puiului pr\u0103jit american, puiul pr\u0103jit \u00een stil coreean (numit \u0219i Dakgangjeong) este trecut printr-o crust\u0103 crocant\u0103 \u0219i apoi glazurat cu un sos lipicios, dulce \u0219i picant. Sosul se face dintr-o past\u0103 coreean\u0103 de ardei iute numit\u0103 gochujang, la fel de aromat\u0103 pe c\u00e2t este de iute.\n\n\n\nLa fel ca puiul karaage japonez, aceste aripioare se pr\u0103jesc de dou\u0103 ori. O dat\u0103 pentru a fixa crusta \u0219i a \u00eencepe s\u0103 devin\u0103 crocante, apoi \u00eenc\u0103 o dat\u0103, la o temperatur\u0103 mai ridicat\u0103, pentru un exterior ultra-crocant. \u00cen aceea\u0219i idee, po\u021bi \u00eencerca \u0219i re\u021beta mea de tenders coreeni de pui\n\n\n\nRe\u021beta mea de pui karaage\n\n\n\nCrusta se face dintr-un amestec simplu de amidon de porumb (numit \u0219i Maizena), sare \u0219i f\u0103in\u0103 de orez sau f\u0103in\u0103 alb\u0103. \u00cen mod tradi\u021bional, se folose\u0219te amidon de cartofi. Dac\u0103 preferi o crust\u0103 mai groas\u0103, po\u021bi folosi jum\u0103tate f\u0103in\u0103 obi\u0219nuit\u0103 \u0219i jum\u0103tate amidon de porumb.\n\n\n\nCum se servesc aripioarele coreene de pui?\n\n\n\nPreparatul se serve\u0219te, de regul\u0103, cu ridiche coreean\u0103 murat\u0103 \u0219i merge perfect al\u0103turi de o bere sau de un pahar de soju.\n\n\n\nPopcorn chicken-ul taiwanez se savureaz\u0103 la fel\n\n\n\nDe altfel, combina\u021bia este at\u00e2t de popular\u0103 \u00een Coreea, \u00eenc\u00e2t are chiar \u0219i un nume: \u201echimaek\u201d. Termenul combin\u0103 \u201echikin\u201d (pui pr\u0103jit) \u0219i \u201emaekju\u201d (bere).\n\n\n\n\n\n\tAripioare de pui coreene, crocante\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t24 aripioare de puiAluat pentru pr\u0103jit60 g de amidon de porumb120 g de f\u0103in\u0103 de orez sau de gr\u00e2u2 ou\u0103180 g de ap\u0103 mineral\u0103 rece2 linguri\u021be  de pudr\u0103 de usturoi1 un praf de sare1 un praf de piperSos6 c\u0103\u021bei  de usturoi toca\u021bi m\u0103runt1.5 linguri  de gochujang1.5 linguri  de sos de soia light2.5 linguri  de miere1.5 linguri  de unt\t\n\t\n\t\t \u00centr-un bol mare, amesteca\u021bi ingredientele pentru aluatul de pr\u0103jit. Ad\u0103uga\u021bi aripioarele, amesteca\u021bi bine cu m\u00e2inile \u0219i l\u0103sa\u021bi-le s\u0103 stea 5 minute.\u00centr-o crati\u021b\u0103, \u00eencinge\u021bi uleiul pentru pr\u0103jit. C\u00e2nd ajunge la 170 de grade, ad\u0103uga\u021bi aripioarele de pui \u0219i pr\u0103ji\u021bi-le timp de 4-5 minute sau p\u00e2n\u0103 devin u\u0219or aurii \u0219i crocante.\u00cencinge\u021bi din nou uleiul la 190 de grade, apoi pr\u0103ji\u021bi aripioarele \u00eenc\u0103 o dat\u0103, p\u00e2n\u0103 devin bine rumenite. \u00centr-o crati\u021b\u0103, la foc mediu-mare, ad\u0103uga\u021bi ingredientele pentru sos. Amesteca\u021bi p\u00e2n\u0103 c\u00e2nd sosul se \u00eengroa\u0219\u0103. Amesteca\u021bi aripioarele cu sosul \u00eentr-un bol mare.\t\n\t\n\t\tDe ce se pr\u0103jesc de dou\u0103 ori?Prima pr\u0103jire se face la o temperatur\u0103 mai sc\u0103zut\u0103 \u0219i ajut\u0103 la topirea gr\u0103simii din piele, \u00een timp ce g\u0103te\u0219te par\u021bial carnea. A doua pr\u0103jire g\u0103te\u0219te complet puiul \u0219i face crusta irezistibil de crocant\u0103.\n\t\n\t\n\t\tCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137866"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137866\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/1870"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}