Compared with traditional fried chicken, Korean fried chicken is naturally unique: first, the chicken will undergo special pickling before frying; Second, when chicken is fried, it needs to be fried on both sides; Third, it is also the decisive place for the popularity of Korean fried chicken-seasoning when frying for the second time.

Next is a recipe for Korean fried chicken collected online. You may wish to try it if you order cooking attributes.

(1) Ingredients: 1 chicken, 4 tablespoons glutinous rice flour, 4 tablespoons corn starch and 4 tablespoons walnut powder. Marinade: 2 tablespoons soy sauce, 2 tablespoons sesame oil, 2 tablespoons Mei Qing and 2 tablespoons sake.

Sauce for fried chicken: 2 tablespoons of soy sauce, 2 tablespoons of Chili powder, 2 tablespoons of sake, 4 tablespoons of sugar, 1 tablespoons of minced garlic, 2 tablespoons of minced onion, 4 tablespoons of apple juice, 2 tablespoons of sesame oil, 2 tablespoons of soybean oil, 4 tablespoons of pepper, 4 tablespoons of water and 2 tablespoons of syrup, and mix well.

Steps:

1. Chop the chicken, soak it in milk 15 minutes to remove the fishy smell, and then soak it in marinade 10 minutes.

2. Add water to glutinous rice flour to make paste, wrap it on chicken pieces, and then wrap it with a layer of corn starch. After airing for 5 minutes, fry until golden brown at the oil temperature of 160℃.

3. Pour the fried chicken material into the pot, boil it, pour in the fried chicken pieces, evenly wrap it with a layer of fried chicken material, then take it out of the pot, and finally sprinkle a little walnut powder, and you're done!