Korean garlic sweet fried chicken
By VicentaLakin
The young guys who saw the Korean play must have been ferried by the delicious Korean fried chickens of the show – the gold, yellow, soft skin, with fresh sauce and a glass of iced beer, whether it's after lunch with friends or a single night. Korean fried chickens have always been at the top of sales statistics on the main delivery platforms, and you can see how much you like it. The usual Korean fried chickens tastes like raw, sweet, soy sauce, honey mustard, etc. The most popular is sweet spicy. And it's a sweet spicy sauce, and it's a greasy garlic paste that makes both the taste and the taste better. It's not a problem to make HAN fried chickens and garlic spicy sauce, so you can put them in the freezer and fry them when you want to eat. Let's see how it works. Korean fried chickens eat in two ways, with fried chicken in sweet sauce, with a softer skin and without dirty hands, and in one way with fried chicken wings pouring into the pot of sauce, flattening it quickly, so that the sauce is covered on the surface and soaked on the table. I'm talking about the first。
Recipe Recommendations
- chicken wings of 8
- Korean sweet spicy sauce 1 tablespoon
- ketchup 1 scoop
- garlic 3 petals
- vegetable oil appropriate amount
- salt 2 tablespoons
- sugar 1 scoop
- cooking wine half a spoonful
- soy sauce 1 scoop
- starch 1 tablespoon
- glutinous rice appropriate amount
- eggs one
- pepper powder a little
- white pepper a little
- onion a little
- cooked sesame a little
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Korean garlic sweet fried chicken
1
Prepare all kinds of food. I use chicken wings, i.e. diaphragms, medium wings. Sweet spicy sauce is made of Korean sunplates and cannot be replaced with Chinese spicy sauce, otherwise the taste will be much worse。
2
The chicken wings are placed with fork and mixed with salt, sugar, wine, raw smoke, pepper powder, pepper powder and onion silk, and are packed in a fresh bag and placed in a freezer for four hours or overnight. There is also a way to use milk instead of wine for chicken. There is no need to waste it. It doesn't make any difference。
3
When the chicken wings pick up the smell, prepare garlic sauce. Combining sweet spicy sauce with ketchup, garlic shredded。
4
A small amount of oil is added to the frying pan, and when it's hot, it's greasy, it's mixed with sweet spicy sauce and ketchup, and it's scrambled to sticky, and it's available for backup。
5
Plugging an egg in a pickled chicken wing, pouring it into starch and oatmeal powder, pacing it。
6
Roll the flour again and shake the extra part. Add rice powder and egg fluid, and the skin is much more corky when blown up. If you like the soufflé, you can also replace flour with breadcracker。
7
Hot oil in the pot, about 50 to 60% heat, drops the chicken wings in one by one, and explodes into the pattern first。
8
The fire is blown up again, the inside is blown up, it is pulled out on the suction paper and the extra grease is sucked out。
9
And then you can squeeze the sauce on the surface of the fried chicken or eat it。Korean garlic sweet fried chicken Make Tips
1. Fried chickens in fried chicken shops are usually made of special “fried powder” which can be replaced with a practical starch + thump + egg fluid with the same aroma and without a large amount of additives from the powder, which is more reassuring. 2. Whether it is a chicken wing or a chicken wing, it usually has to be fried twice in order to ensure that the skin is so thin and ripe. It's too hot for a blow, too low for the skin to suck; it's too high for the surface to be too coloury and easy to fry。