Korean chicken and rice
By VicentaLakin
Hangul's name is "Little" and it's a very addictive thing - a big chicken, no bone-drilling, spicy and sweet, and thin。
Recipe Recommendations
- chicken 250 grams
- milk 1 cup
- salt a little
- pepper a little
- garlic powder 1 spoon
- low-gluten flour 3 spoons
- starch 1 spoon
- ice water 3 spoons
- peanuts 1 small
- edible oil 2 cups
- maltose 2 spoons
- white sugar 1 spoon
- honey 1 spoon
- Korean hot sauce 1.5 spoon
- soy sauce 1.5 spoon
- chili powder 1 spoon
- ketchup 1/2 spoon
- medium spice
- fried
- an hour
- ordinary
Steps for Korean chicken and rice
1
Cut the chicken into small pieces of about 1.5 centimetres and soak it with milk for an hour to remove the odor。
2
Milk pours out, with salt, pepper and garlic。
3
Flour (3), starch (1), ice water (3) converted to paste. The chicken sauce is put in the paste, so the paste is evenly covered in the surface of the chicken。
4
The fire cooked the chicken and placed it for a few minutes。
5
When the surface of the chicken returns to the tide, it is once again thrown into the oil pan for the second time, and the surface is sorely golden。
6
All the spices are proportionately even and heated until they become dense。
7
Put the fried chicken in the pot so that the surface is evenly covered with sauce。Korean chicken and rice Make Tips
*Using ice water to mix the batter makes the coating crispier. * Do not leave the sauce unattended while heating to avoid burning the pan.