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Classic joke: What's the difference between Korean fried chicken and ordinary fried chicken?
Q: What's the difference between Korean fried chicken and ordinary fried chicken?
A: I'm sure my eyes crossed my eyelids and my chicken mouth was cut off.
The thigh of the chicken was oiled, the breast of the chicken became warped, and the chicken feet were deformed. ...
Korean fried chicken is a special food in Korean food tradition. Crispy and delicious, the chicken is tender outside.
Ingredients: 10 chicken leg, 200g fried powder, 1 tbsp garlic paste, 2 tbsp onion paste, 1 tbsp Chili powder, 0.5 tbsp salt, 0.5 tbsp pepper, 300ml milk, 120ml water.
Practice/Korean fried chicken:
1, enlarge the chicken leg in the bowl.
2. Wash the chicken legs with clear water and drain.
3. Add 300ml of milk to the bowl and soak for 30min.
After 4.30 minutes, pour in the milk soaked in chicken legs. [ 1]
5. Take a small bowl, add 1 tbsp garlic paste, 2 tbsp onion paste, 1 tbsp Chili powder, 0.5 tbsp salt and 0.5 tbsp pepper, and mix well to make a marinade.
6. Pour the marinade into the chicken leg bowl soaked with milk.
7. Wear disposable gloves and stir the chicken legs and marinade evenly, so that the chicken legs are stained with marinade and marinated 1 hour.
8. Take a medium bowl and pour in 100g of fried flour.
9. Take another medium bowl, pour in 100g fried powder and 120ml water, and stir well until there is no granular paste.
10, pour half a pot of cooking oil into a small milk pot.
1 1. When the oil temperature reaches 70%, the batter on the chopsticks will be put into the oil pan, and small oil bubbles will gush out constantly, indicating that the oil temperature is OK.
12, put the marinated chicken leg into the thin paste and roll it left and right, so that all sides of the chicken leg are covered with batter.
13. Put the chicken leg wrapped in batter into a bowl filled with dry fried powder, and roll it for another turn, so that the surface of the chicken leg is evenly covered with dry fried powder.
14. Fry the chicken legs in the oil pan. In the frying process, cut 1-2 knives at the thick part of the chicken leg with edible scissors, so that the chicken leg can be fried thoroughly and cooked.
15. When the chicken legs are fried to golden brown and crisp, take out and drain the oil, and then put them on a plate. Sprinkle a little chopped green onion on the surface of the chicken leg for decoration.
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