Korean fried chicken
By VicentaLakin
I've heard that Korean fried chicken is good, I don't have to say it or make it myself, I don't want to see a lot of stuff on the Internet about fried chicken, but I've made it easier for my family to do it in combination, like the one I'm going to clean up, I'm going to change into yellow wine, and I can't say it's real, but it's good, and I'm going to be able to make it with soy sauce. Here's my own heart
Recipe Recommendations
- chicken breast 500 grams
- cooking wine appropriate amount
- black pepper appropriate amount
- soy sauce 1 scoop
- glutinous rice flour 4 tablespoons
- corn starch appropriate amount
- onion 1/4
- Jiang appropriate amount
- garlic appropriate amount
- sesame appropriate amount
- honey 1 scoop
- Korean sweet spicy sauce 1 scoop
- sweet and sour
- fried
- an hour
- simple
Steps for Korean fried chicken
1
Get ready to wash your chest
2
Cut into small pieces
3
In the chicken, we'll add wine and a little raw
4
Cutting onions and garlic in the bowl for about half an hour
5
Four spoons of rice with an egg mixed in
6
Picked chicken in the paste
7
When it's over, put a powder in the corn starch
8
Put another hand on the chicken so that it's covered in starch
9
With a proper amount of oil in the pot, it's burning up to 160 degrees and pouring chicken in and blowing it up
10
The chicken was blown up once and it came out
11
Blow it up again
12
IT'S A BIT OF A KFC
13
The fried chicken gravy, it's for oil control
14
Let's put onions and garlic on the table with a spoonful of Korean sweet sauce
15
The proper amount of water to boil the sauce and a spoonful of honey and ketchup
16
The sauce in the pot is getting thicker and thicker
17
Quick pour into the rooster
18
I'm going to put some sesame on the plateKorean fried chicken Make Tips
Marinating the chicken with seasonings in advance ensures better flavor absorption. The batter made with glutinous rice flour makes the coating very crispy after frying. The chicken must be fried twice to achieve the desired crispiness; the first fry sets the shape, and the second fry is done until golden brown. The sauce should be prepared in the pan until thickened, then the fried chicken pieces are added to be quickly coated. Do not put the chicken pieces in the pan to cook with the sauce, as that will ruin the crispy texture of the fried chicken!