Materials:
Four chicken legs
Salt 2.5g (half teaspoon)
Pepper 1g
Milk 100 ml (7 spoons)
60 grams (4 servings of tomato sauce (4 spoonfuls)
Korean Chili sauce 15g( 1 spoon)
Sugar 15g( 1 spoon)
Garlic 5 cloves
Water 45 ml (3 spoons)
Eggs 1
60 grams (4 tablespoons) of flour
Starch100g (7 tablespoons)
White sesame 2g
Exercise:
1. Wash chicken legs and cut into pieces. Add 7 tablespoons milk, half a teaspoon salt and 1g pepper, stir well, marinate for 30 minutes, and control the milk. 2. Add 4 tablespoons of tomato sauce, 1 tablespoon of Korean hot sauce, 1 tablespoon of sugar, 5 cloves of garlic (cut into minced garlic) and 3 tablespoons of water to the bowl, and stir well to complete the sauce. 3. Add 1 egg and 4 spoonfuls of flour to the marinated chicken and mix well. 4. Add oil to the pot and heat it to 60% (just smoke). Wrap the chicken pieces with starch and fry them in a pan. 5. Fry until the surface is golden, and then remove the oil. 6, another pot, pour the sauce into the pot and stir fry quickly. 7. Pour in the fried chicken and stir well, sprinkle with 2g white sesame seeds. 8, out of the pot, complete.
Korean fried chicken, also known as Korean fried chicken, is crispy outside and tender inside, fresh and juicy, and is very popular with everyone. Once you eat it, you want to eat it for the second time, and then it's delicious with coke. Korean fried chicken is mainly made by pickling with unique sauce, but the practice and taste of each store are different.
Korean fried chicken has a golden crispy skin and fresh and juicy chicken inside. This wonderful taste is unforgettable. Once you eat it, you want to eat it again. Order takeout for the first time. I ordered one because I heard from my friend that it was delicious. The difference between Korean fried chicken and fried chicken we usually eat is that there is sauce outside. Actually, I made it at home. It's simple and delicious. I'll do it.
I. Production steps 1. Ingredients: chicken legs, cooking wine, garlic paste, pepper, pure milk, onion, salt, eggs, flour, starch, Korean hot sauce, tomato sauce, sugar, oil consumption and white sesame seeds.
2. Wash the chicken legs, soak them in water, soak them in bloodletting water, then put them in a bowl, pour pure milk, submerge the chicken legs, marinate them for half an hour, wash the onions and chop them into onion puree for later use.
3. After the chicken legs are marinated, pour out the milk, drain the chicken legs, add garlic paste, onion paste, salt and pepper, stir evenly, and marinate each chicken leg evenly for 40 minutes.
4. After the chicken legs are marinated, beat in an egg, add proper amount of flour, stir well, and then prepare a small bowl of starch for later use. Heat the oil in the pan and roll the chicken legs in the prepared starch until the starch is evenly coated.
5. Fry the chicken legs in the pot for about 7 minutes, remove them, raise the oil temperature, add the chicken legs and fry for about 5 minutes, fry until golden and cooked, and remove the oil control.
6. Add tomato sauce, Korean hot sauce, sugar and oil consumption into the bowl and mix well. Add a little oil to the pot, add minced garlic and stir fry, then pour in the prepared sauce, and turn off the heat after boiling and bubbling.
7. Put the fried chicken legs into the sauce pan, stir-fry evenly, so that each chicken leg is evenly coated with sauce, sprinkle with white sesame seeds, and take out.
Second, South Korea's fried chicken tips 1, South Korea's fried chicken is delicious, all by sauce. Sauce is generally made of Korean hot sauce, sugar, oil consumption, tomato sauce, etc. Some people put vinegar, sprite, etc. You can put it according to your own taste.
2. When cooking the sauce, simmer it with low fire. Stir constantly when cooking to prevent the bottom of the pot from burning. When the sauce boils and bubbles, turn off the heat, add the chicken legs and stir well, and sprinkle with white sesame seeds.
3. When curing chicken legs, cut a few knives on the chicken legs with a knife, so that the chicken legs are more tasty. Fry the chicken legs with low fire first, then raise the oil temperature before frying. The Korean fried chicken made in this way is more crispy and delicious.
Summary: Through the above analysis, we know the practice of fried chicken in Korea. Wash the chicken legs, soak them in milk, drain the water after soaking, and then marinate them with seasoning. After marinating, add eggs and flour, grab them evenly, coat them with starch, fry them on low fire, and then fry them on high fire. Finally, wrap it in sauce, sprinkle with sesame seeds and serve. They are tender and juicy, easy to make and can be cooked at home.
Super simple. Watch the following video. After making it, it's almost the same as what you ate in a Korean restaurant. You must learn it!
Hello, I'm Jingjing's father, an unknown gourmet. I'm glad to answer your question.
Guide to this issue: How to learn Korean fried chicken?
When it comes to Korean fried chicken, you will definitely think of You from the Stars, where Korean fried chicken is eaten while drinking beer on the snowy horizon. The difference between Korean fried chicken and desktop fried chicken and Japanese fried chicken lies in its crisp taste. How to make authentic Korean fried chicken? When I was studying in Korea, I learned it from the landlord, Ms. Park. Her Korean fried chicken is really a private kitchen skill. I will share her recipes with you.
How to cook an authentic Korean fried chicken in 30 minutes?
Use kitchen utensils, pots, knives and plates.
Required ingredients
① Ingredients: 2 pieces of chicken leg meat.
② Ingredients: Jiang Mo, onion, yellow mustard, sake, soy sauce, sugar, sesame oil, corn flour, cassava flour, salt, honey, Chili powder and white sesame.
Production steps
(3) Add a little sake, soy sauce, sugar, sesame oil and a spoonful of Jiang Mo into the onion section and stir evenly for later use;
(4) Boning the chicken leg, then putting it into a bowl with good taste made in the previous step, and completely coating the sauce on the chicken leg;
⑤ Put a proper amount of corn flour, salt and pepper into a bowl and stir evenly, and knead the ingredients to make them release fragrance;
⑥ Wrap the seasoned chicken evenly with cassava powder;
⑦ Fried chicken in oil pan;
(8) When the chicken is fried to a large number of bubbles in the oil pan, the chicken is taken out, and after the oil pan is heated again, the chicken is fried;
9. Preparation of honey mustard sauce: put 2 spoonfuls of honey, 1 spoonful of yellow mustard and a little pepper into a bowl and stir evenly;
Homemade honey mustard sauce
(10) Filter the fried chicken, pour it into a seasoning bowl and mix it with honey mustard evenly;
? Put the seasoned chicken on a plate and sprinkle with white sesame and Chili powder.
? Delicious fried chicken is ready!
-"Fried Chicken Making" User Q&A Time-Q: How to boneless chicken legs?
Answer: use scissors to cut the joint below the chicken leg to expose the bone, and cut the head vertically from bottom to top along the chicken leg to separate the leg bone;
Q: How to fry chicken?
Answer: When the oil temperature is 175 degrees, a large number of bubbles will be generated in the oil pan when the chicken is put into the pan. Don't touch the chicken for the first three minutes. When the bubbles in the pot gradually drop, turn the chicken over and touch the air, emitting water vapor in the chicken.
Q: How to judge the oil temperature 175 degrees?
Answer: The oil temperature is 175 degrees, and the oil temperature is 60% hot. You can put chopsticks in the oil pan, the oil surface is slightly undulating, with slight smoke, and the oil surface is corrugated and silent.
-"Korean fried chicken production technology tips"-1. It is not advisable to put too much chicken in fried chicken, which will make the oil pan cool quickly.
2. The seasoning of fried chicken can be fried first to see if it tastes delicious, so that the seasoning can be increased or decreased according to the taste;
3. When frying chicken, the oil temperature should not be too high (60% hot, about 175 degrees), so that the fried chicken is crispy outside and tender inside;
Steps of Korean fried chicken
Step 1
Beat the eggs well, add milk, black pepper, salt and garlic and mix well. Soak the chicken wings for more than 39 minutes (the amount of milk is adjusted according to the fact that the chicken wings can be completely soaked).
Second step
In food plastic bags, mix flour, starch, salt and pepper and cumin powder. Put the chicken wings in and shake them, so that the chicken wings can fully touch the flour (the water content of the soaked chicken wings need not be controlled to be too dry, and the skin will be brittle if it is thicker).
Third step
180℃ frying, less coloring. Take it out and leave it for 5 minutes to let the waste heat mature inside. When the oil temperature rises to 200 degrees, it will fry to deep golden yellow. (Must be fried twice to be crispy and delicious)
Fourth step
Boil the sauce in the pot, add the fried chicken wings, coat the sauce evenly and sprinkle with sesame seeds.
Ingredients of Korean fried chicken
Egg 1 flour 3 tablespoons korean chili sauce 2 tablespoons tomato sauce 6 tablespoons milk120g starch 3 tablespoons sugar 20g water right amount chicken leg 6 peppers15g garlic 6 cloves salt right amount.
1: Prepare the ingredients and put the milk into the chicken.
2: Add appropriate amount of pepper and salt and marinate for 30 minutes.
3: tomato sauce+Chili sauce+sugar+garlic paste+water, stir well.
4: Pour out the excess milk, add the eggs and stir well.
5: Add flour and starch and mix well.
6: The oil temperature is 50% hot and slowly fry until golden brown.
7: Heat the oil to 80% heat, fry it for the second time and take it out.
8: Stir-fry the sauce in the pot, pour in the chicken pieces, stir-fry and remove.
Hello, I'm Xiaowan, the drug capital. I'm happy to answer your question. The practice of fried chicken in Korea is very simple. I want to share with you my method of frying chicken. I hope you can pay attention to my method and forward it to more friends.
Ingredients and materials
10 chicken leg, 10g cooking wine, proper amount of oil, 5g pepper, 6g salt, 10g soy sauce, 10g oyster sauce, 6g allspice powder, 100g bread crumbs, 80g flour, 50g tomato sauce, half lemon and sugar.
1, wash the chicken legs, and make several cuts at the root of each chicken leg with a knife to facilitate the taste.
2. Add salt, spiced powder, soy sauce, cooking wine, white pepper and oyster sauce, mix well and marinate for three hours.
3. Break the eggs and prepare flour and bread crumbs.
4. Dip the marinated chicken wings in flour.
5. Dip chicken wings in flour, and then dip in egg liquid.
6. Chicken wings are filled with egg liquid and bread crumbs.
7. Fry in hot oil, start medium heat, and then turn to low heat.
8. Fry until golden on both sides.
9, sauce practice: fire, put the bottom oil, add tomato sauce after the oil is hot, stir fry until red. Add water, salt 2g, sugar 15g, white vinegar 10g and lemon juice to taste.
Finally, dip the fried chicken legs in the sauce, and then invite two friends to watch the game and drink beer. This is life.
The Korean fried chicken cooked yesterday was snatched away by a friend as soon as it was cooked. I resisted the desire to eat meat and only ate one or two crispy fried chicken wrapped in rich spicy sauce. It is really delicious! It's no trouble to make it, and the seasoning is simple.
Ingredients: a catty of chicken wings, a box of milk, black pepper, salt, Korean hot sauce, tomato sauce, maltose, garlic, corn starch, flour and eggs.
1 Wash the chicken wings, pour them into a box of pure milk, add a spoonful of black pepper and a spoonful of salt, stir well and marinate for half an hour.
2. Remove the excess milk from the marinated chicken wings, add five spoonfuls of flour and one egg, and stir well so that each chicken wing is evenly covered with batter.
Put four spoonfuls of flour and four spoonfuls of corn starch on a plate and mix well to make the fried chicken powder we use. Heat the oil in the pan to 50% heat, roll the chicken wings and batter together in the fried chicken powder, put them in the oil pan and fry for 7 minutes on low heat.
Take out the fried chicken wings, heat the oil to 80% on high fire, pour in the chicken wings and continue frying for 2 minutes until the chicken wings are golden and crisp, and take out the oil control.
5. Start to adjust the sauce of chicken wings: 2 tablespoons of Korean hot sauce, 6 tablespoons of water maltose, 4 tablespoons of clear water, 4 tablespoons of tomato sauce, and add half a head of garlic to the minced garlic and mix well.
6. Pour the prepared sauce into the pot (no need to put oil in the pot). Turn off the fire after the sauce is boiled until it bubbles. Pour in the chicken wings and stir fry until each chicken wing is wrapped. Add the sauce and you can go out.
7 Sprinkle a little white cooked sesame seeds after serving ~
You can fry it with chicken wings or chicken legs cut into large pieces.
# (Spit out your tongue) You can use white sugar instead of water chestnut, and about 2-3 teaspoons of white sugar can be eaten. My food diary, my private kitchen, online celebrity food, I will push. I am a foodie. What do you eat today? What do you eat on weekends? I want to eat my private cuisine.
That's my answer. If you don't know anything, please leave a message and ask questions. I'll give you an answer as soon as I see it.