Let’s study the background information of Japanese-style tempura.

Just like there are different sects in martial arts novels, there are also different "sects" of fried chicken!

The "Uncle McDonald" and "Kaifeng Cai Grandpa" we are familiar with belong to American fried chicken, while the high-frequency gourmet fried chicken in Korean dramas is authentic Korean style.

How are they different?

The method is different. A Korean chef shared the method of Korean fried chicken in the New York Times, which is to fry it twice: fry it for 10 minutes, then remove it and let it cool for 2 minutes before frying it again. This is different from the rough fried chicken method in the United States.

The taste is different. Because Korean fried chicken is fried twice, the outer skin of the fried chicken becomes crispy and thin, almost translucent; while the American fried chicken we often eat has a thin layer of seasoned batter on it, and the texture is more crispy and seasoned.

Different American fried chickens are mainly seasoned with batter, which can be roughly divided into spicy/original flavors, and may be dipped in sauce when eating.

In comparison, Korean fried chicken has more varieties: sweet and spicy/soy sauce/honey/cheese... all kinds of combinations of Chinese and Western.

I want fried chicken. Chicken wings/legs/steaks, seasonings, eggs, bread crumbs/flour. Step 1. Use a rolling pin or "iron sand palm" to flatten the chicken chops and fry them to control the heat.

Step 2. Mix your favorite sauce such as mustard powder, cooking wine, and spices and marinate the chicken steak for 30 minutes.

Step 3. Beat the eggs, let the chicken chop roll in the egg liquid, and then roll it in the bread crumbs on the plate.

Step 4. Add a fingernail-high level of oil to the pan, heat and fry the chicken steaks for 4-5 minutes.