Korean Style Garlic Sweet and Spicy Fried Chicken

Name: Korean Style Garlic Sweet and Spicy Fried Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 Chicken Wing Root; 1 tablespoon Korean sweet chili sauce; 1 tablespoon ketchup; 3 cloves garlic; Some Vegetable oil; 2 tablespoons salt; 1 tablespoon Sugar; 1/2 a spoon Cooking Wine; 1 tablespoon Soy sauce; 1 tablespoon starch; Some Glutinous rice; 1 piece egg; a little pepper powder; a little White pepper; a little onion; A little (may not let go) Cooked Sesame

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Friends who have watched Korean dramas must have been greeted by the delicious "Korean fried chicken" in the drama-golden and crispy skin, wrapped in translucent sauce, and paired with a glass of sizzling cold beer. Whether it’s a gathering of friends in the afternoon or a supper just for one person, it’s all too tempting. In the sales statistics of major take-out platforms, the sales volume of Korean fried chicken has always been among the top, which shows that everyone loves it.

The common flavors of Korean fried chicken are original, sweet and spicy, soy sauce, honey mustard, etc. The most popular is "sweet and spicy." Adding minced garlic to the sweet and spicy sauce makes the taste and texture even better. In fact, "Korean fried chicken" and "Garlic Sweet Spicy Sauce" are not troublesome to make. You can freeze them in the refrigerator after marinating them, and then take them out and fry them when you want to eat them. Let's take a look at the practice.

There are two ways to eat Korean fried chicken. One is to dip fried chicken in sweet chili sauce, the skin is more crispy, and it is not dirty; the other is to pour the roots of fried chicken wings into the saucepan and turn them quickly. Spread the sauce evenly on the surface, then sprinkle with cooked sesame seeds and serve. What I am talking about here is the first one. "

Korean Style Garlic Sweet and Spicy Fried Chicken

1. Prepare all kinds of ingredients. I used chicken wing roots, which is a drumstick, or the medium part of chicken wings. The sweet and spicy sauce is made of Korean Sun brand, and it cannot be replaced with Chinese spicy sauce, otherwise the taste will be much worse.

Korean Style Garlic Sweet and Spicy Fried Chicken recipe

2. Pierce the roots of the chicken wings with a fork and mix them with salt, sugar, cooking wine, light soy sauce, pepper powder, pepper and shredded onion. Grab them and put them in a fresh-keeping bag. Place them in the refrigerator to marinate for 4 hours or overnight. There is also a way to use milk instead of cooking wine to deodorize the chicken. In fact, there is no need to waste it as it tastes the same.

3. When the roots of the chicken wings are ready to be marinated, first prepare the garlic sweet chili sauce. Mix the sweet chili sauce and tomato sauce, and chop the garlic.

4. Add a little oil to the wok, heat up and sauté the minced garlic, pour in the mixture of sweet chili sauce and tomato sauce, stir-fry until it is thick and set aside.

5. Beat an egg into the marinated chicken wing roots, pour in starch and glutinous rice flour, and stir well.

6. Roll it in flour again and shake off the excess. Add glutinous rice flour and egg liquid to make the skin more crispy when fried. If you like the crispy texture of bread crumbs, you can also replace flour with bread crumbs.

7. Heat oil in a pot, about 50% to 60% hot, put the roots of the chicken wings one by one, and fry them on medium heat until they are set.

8. Re-fry on low heat, deep-fry the inside, remove and place on absorbent paper to absorb excess grease.

9. Finally, squeeze the sauce on the surface of the fried chicken, or just dip it and eat it.

Tips:
1. The fried chicken in the takeaway fried chicken shop is usually coated with special "fried powder", which can be replaced by practical starch + glutinous rice flour + egg liquid. The taste is the same as crispy, and there is no large amount of additives in the fried powder. Eat more at ease.
2. Whether it is chicken wing root or chicken wing, it must be deep-fried twice in order to ensure the crispy skin and the cooked inside. When frying, the oil temperature should be appropriate. If the oil temperature is too low, the skin will not be brittle if it absorbs oil; if the residual temperature is too high, the surface will be colored too quickly and it will be easy to fry.