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How to make fried chicken

The method of making fried chicken the chicken is washed and drained, and a toothpick is used to make a number of small holes in the surface of the chicken to make the chicken more flavorful. Then put it in a container and add spring onions, ginger, cooking wine, salt, oyster sauce and pepper to marinate for 20 minutes. Beat the eggs and prepare breadcrumbs and starch, then wrap the pickled chicken with starch, dip in the egg, and then wrap it with breadcrumbs.

Main ingredients: 500 grams of Sanhuang chicken, right amount of oil, right amount of salt, right amount of five spice powder, right amount of ginger, right amount of cooking wine, right amount of starch, right amount of eggs, right amount of white sugar. Buy Sanhuang chicken, ask the shopkeeper to chop it into strips, go home, wash it and drain it. Cut the ginger into fines. Put chopped chicken nuggets into cooking wine. Add the right amount of minced ginger, salt, sugar and five-spice powder and marinate for 30 minutes.

Fried chicken: add curry powder, ginger powder, black pepper, salt and Korean sake to the bowl and mix well. Put the washed chicken wings in a bowl and let stand for about half an hour. Add malt syrup, strawberry sauce, ketchup, Korean chili sauce and mashed garlic to the pan. Heat over low heat, stir well and bring to a boil. Mix the clean water and Korean fried powder at 7:3 to make a batter.

How is fried chicken made?

Main ingredients: 500 grams of Sanhuang chicken, right amount of oil, right amount of salt, right amount of five spice powder, right amount of ginger, right amount of cooking wine, right amount of starch, right amount of eggs, right amount of white sugar. Buy Sanhuang chicken, ask the shopkeeper to chop it into strips, go home, wash it and drain it. Cut the ginger into fines. Put chopped chicken nuggets into cooking wine. Add the right amount of minced ginger, salt, sugar and five-spice powder and marinate for 30 minutes.

Fried chicken: add curry powder, ginger powder, black pepper, salt and Korean sake to the bowl and mix well. Put the washed chicken wings in a bowl and let stand for about half an hour. Add malt syrup, strawberry sauce, ketchup, Korean chili sauce and mashed garlic to the pan. Heat over low heat, stir well and bring to a boil. Mix the clean water and Korean fried powder at 7:3 to make a batter.

Prepare the batter: mix the cornstarch and flour at 2:1, add the right amount of water, and make a paste, not too thin, so that it can stick to the chicken. Fried chicken: pour enough oil into the pan and cook to medium temperature (about 170-180 degrees Celsius). Wrap the pickled chicken pieces in batter one by one, then deep-fry them in a pan of oil until golden and crisp. Be careful not to put in too much chicken at a time, so as not to lower the temperature of the oil and affect the taste of fried chicken.

Material preparation: chicken (usually using chicken wings or legs) salt, black pepper garlic powder, ginger powder soy sauce, rice wine or cooking wine corn starch or flour oil (used for fried chicken) Korean chilli sauce (Gochujang), ketchup, honey, garlic, ginger, onions, sesame, etc. (used for seasoning) step 1: wash the chicken with pickled chicken and absorb dry with kitchen paper towels.

Fried chicken is a popular fast food, famous for its golden crisp skin and juicy and tender meat.

Deep-frying: add enough oil to the pan and control the oil temperature at about 170-180 degrees Celsius. Put the powdered chicken into the oil and be careful not to stick. Deep-fry until the outer skin is golden and crisp, and the chicken can be removed when the chicken is done. To keep the crust crisp, use kitchen paper towels to absorb excess oil. Seasoning: another feature of Korean fried chicken is its seasoning.

How do you make authentic Korean fried chicken?

Raw material preparation: right amount of chicken wings, right amount of chicken legs, right amount of garlic, right amount of onion, right amount of black pepper sauce, right amount of salt, right amount of Korean chili sauce, right amount of tomato sauce, right amount of Sprite, right amount of vinegar, right amount of fried chicken powder or common flour, right amount of milk. First, prepare all the ingredients, then wash the chicken wings and legs and add pure milk, marinate for 30 minutes and pour out the milk to absorb water.

Deep-frying: add enough oil to the pan and control the oil temperature at about 170-180 degrees Celsius. Put the powdered chicken into the oil and be careful not to stick. Deep-fry until the outer skin is golden and crisp, and the chicken can be removed when the chicken is done. To keep the crust crisp, use kitchen paper towels to absorb excess oil. Seasoning: another feature of Korean fried chicken is its seasoning.

Material preparation: chicken (usually using chicken wings or legs) salt, black pepper garlic powder, ginger powder soy sauce, rice wine or cooking wine corn starch or flour oil (used for fried chicken) Korean chilli sauce (Gochujang), ketchup, honey, garlic, ginger, onions, sesame, etc. (used for seasoning) step 1: wash the chicken with pickled chicken and absorb dry with kitchen paper towels.

Fried chicken: pour enough oil into the pan and cook to medium temperature (about 170-180 degrees Celsius). Wrap the pickled chicken pieces in batter one by one, then deep-fry them in a pan of oil until golden and crisp. Be careful not to put in too much chicken at a time, so as not to lower the temperature of the oil and affect the taste of fried chicken. Drain the oil: remove the fried chicken with a clip and put it on the kitchen paper to drain the excess oil. Prepare seasoning sauce: choose or prepare seasoning sauce according to your taste.

Authentic Korean fried chicken (Korean Fried Chicken, referred to as KFC) is a very popular street snack and bar food in South Korea. Compared with American fried chicken, it usually pays more attention to the tender, juicy and crispy skin of chicken.

Korean fried chicken ingredients: 500 grams of salt in chicken wings, right amount of black pepper powder, right amount of ginger powder, right amount of garlic powder, right amount of chicken essence, right amount of starch, right amount of oil steps: wash and drain chicken wings, add salt, black pepper, ginger powder, garlic powder, chicken essence and marinate for 20 minutes. Mix flour and starch at 1:1 and evenly cover the pickled chicken wings with the flour mixture.