How to make fried chicken with Korean Chili sauce? The skin is crisp and the meat is soft and tender. What will everyone eat when they go to the night market street? Fried food is definitely one of the commodities to be sold. It is especially suitable for this family to buy one at the "sauce chicken shop" in Fengjia night market. Their fried chicken nuggets are really big, and the crispy taste of the skin adds a lot of points. The meat is smooth and tender, and can be eaten by juicing. And there are as many as nine kinds of juices to choose from, so it's not a problem to change the taste every time you go! Every piece of chicken in fried chicken is solid and there is juice in it. There will be potato chips on the next floor for you to eat fried chicken.

However, if you want to learn the most formal method, you can refer to the following fried chicken recipes taught by Korean hotel chefs. His braised pork and fried chicken powder will use more raw materials, and the taste will be more colorful. For example, adding "flower milk" to fried chicken powder will produce a crisp "fish scale" effect on the surface.

It's best to do this for fried chicken, keep the white wine, and determine the ratio of temperature, marinade, powder coating and sauce ... Korean hot sauce is sweet and spicy, and crispy fried chicken is indispensable for chasing Korean dramas at home. Next, let's see how to make this Korean fried chicken with hot sauce. Food lasting about 30 minutes: 500 grams of fried flour. Ingredients: low-gluten flour100g, 50g of red flour, 2 teaspoons of baking powder. Marinade raw materials: minced garlic 1 0g, salt 1 teaspoon, fermented wine1teaspoon.

Korean Hot Sauce Ingredients: sesame oil 1 spoon, minced garlic 20g, onion powder 50g, Korean Hot Sauce 1 spoon, tomato sauce 1 spoon, pure honey 2tsp, fermented wine 1 spoon, salt1/2tsp, and a small amount of sesame seeds.

Step 1: Stir the fried powder evenly for later use. Marinate the chicken legs with marinade for 65,438+00 minutes, add 65,438+0 tablespoons of fried powder, and mix well (chicken is more likely to be coated with fried powder). After the chicken is evenly coated with fried powder, the temperature is 65,438+060 degrees, and it is fried 5min the pot for 5 minutes, and then taken out for later use.

The second step is to raise the temperature to 180℃, fry the chicken until golden and crisp, take it out and control drying. Stir-fry minced garlic and onion with sesame oil, add Chili sauce and tomato sauce to stir-fry until fragrant, stir-fry wine, pure honey and salt until thick, put the fried chicken in a pot, evenly coat it with Chili sauce, and sprinkle sesame seeds on it to serve.