Fried Chicken Set
1.
Clean the roots of the chicken wings. Use a toothpick to pierce more holes to make it easy to pickle. Add 50 grams of milk, 3 grams of black pepper, 5 grams of salt, 10 grams of cooking wine, and 30 grams of New Orleans marinade to marinate for more than 1 hour
2.
Pour out the excess milk, add an egg, four spoons of flour, and evenly grasp with your hands, so that the roots of the chicken wings are covered with batter
3.
Put 2 tablespoons of flour, 2 tablespoons of starch, and half a tablespoon of five-spice powder in an empty bowl and mix well (you can also buy fried powder directly). Put the roots of chicken wings into the chicken powder. Press and roll several times to fill the roots with flour. Be sure to press more and more powder, this is the key to the flakes after frying.
4.
Pour oil in the pan, put the wing roots in the pan if there are small bubbles under the chopsticks, fry slowly on a low fire, fry for about 8 minutes, remove it, continue to heat the pan and then re-fry for 30 seconds to remove the oil control and set aside
5.
Next, let’s get the French fries, heat the oil to 80% hot, add the quick-frozen fries and fry them for about 3 minutes. Use chopsticks to move them a few times in the middle to make the fries evenly colored. The fried French fries harden and the color becomes golden, you can pick up and filter out the oil.
6.
Add 1 tablespoon of Korean hot sauce, 1 tablespoon of tomato sauce, 1 tablespoon of honey, 15 grams of minced garlic, 4 tablespoons of water and mix well in a bowl.
7.
Put a little oil in the pot and put the rice cakes piece by piece. Be sure to heat it on a low heat. After frying on both sides until the surface of the rice cake foams and softens, turn to medium heat to heat up to color. At this time, the rice cake is soft on the outside and soft inside! Don't deep-fry the nian gao, it will be very dangerous, it is safer to fry on a small fire.
8.
Don’t add oil to a non-stick pan, pour the sauce, simmer over medium heat until small bubbles, pour the rice cakes and coat with the sauce evenly, and then put it on the plate.
Tips:
1. After soaking the roots of chicken wings with milk, the meat will be more tender. When you bite it, the outside is charred and the inside is tender. When you eat it while it is hot, you bite into the crispy shell and the inside is fresh and tender.
2. The chicken can be whole chicken, or chicken wings or drumsticks.
3. The amount of ingredients can be adjusted according to personal taste, and if you like spicy food, you can add a little Korean chili powder
4. The chicken wings should be marinated for enough time to taste
5. The first fried wing root is to deep-fry it, the second is to increase the crispy taste.
6. There is no quick-frozen french fries, you can make it yourself. Cut potatoes into strips and cook for 7 minutes, absorb the water, seal them and put them in the freezer compartment of the refrigerator. With a glass of ice-cold drink, it can be worthy of the enthusiasm of French fries.
7. If you buy semi-finished fries with salt, you don’t need to add salt. I personally think that salt-free fries will taste better than without salt. Add them according to your taste.
8. Some people like rice cakes that are softer, and I like fried ones that are hard and soft on the inside. This way they will be crisper on the outside, everyone according to your own preferences!
9. The important point of fried chicken is the oil temperature. Don't use high fire, it will burn out and grow inside. It is recommended to use medium fire to fry slowly.
10. When re-frying, always observe the color of the fried chicken. If it has turned dark, you can remove it. If it is too deep, the fried chicken will be very hard.
