Smecta Fried Chicken Double
1.
In the chicken wings, the roots of the chicken wings are cleaned.
2.
Use 5 cloves of garlic to smash into minced garlic, chop a small piece of ginger into ginger, put on the wings and roots, sprinkle 2 tablespoons of salt, and appropriate amount of black pepper by hand, marinate for 15 minutes.
3.
Pour an appropriate amount of potato starch into a flat plate, take the chicken wings and roll them gently, so that the chicken wings are covered with flour.
4.
Use this method to cover all chicken wings and neutralize the roots of chicken wings.
5.
Pour oil in the pot. The oil should be a little bit more than the amount of chicken wings. Heat 80% and turn to medium-low heat. Add the chicken wings and the roots of the chicken wings and fry for 6 minutes.
6.
After 6 minutes, the fried chicken wings neutralized the roots of the chicken wings, and they turned golden brown.
7.
After all the chicken wings are fried and the oil control is removed, a second re-exploitation is required, and the re-exploitation time is 2 minutes.
8.
The chicken wings after re-fried can ensure the tender texture on the outside and the crispy texture will be poor if they are fried only once. After re-frying, it becomes crispy and crispy. Because the fried chicken we make is a double fight, reserve a few original flavors for backup.
9.
Let’s talk about the sauce for Korean fried chicken and the ingredients we prepared. (I forgot to put vinegar in it)
10.
Use white vinegar to make Korean hot sauce, and it’s better to buy Korean apple cider vinegar!
11.
Then add invert sugar syrup (I took it easily, because there is no Korean corn syrup at home) and white sugar.
12.
Put a little cooking oil in a separate pot, turn the oil to medium heat and stir-fry the onion and garlic to create a fragrant aroma.
13.
Add the prepared Korean hot sauce, and finally add brown sugar. This step must be fried quickly.
14.
Pour the chicken wings and coat with the sauce.
15.
Finally, turn off the heat, sprinkle with white sesame seeds for decoration, and serve it on a plate! !
Tips:
1. Use potato starch, because the skin will be very crisp when fried. If it is not available, you can also use corn starch instead.
2. There will be oil on the surface of the fried things. After frying, use kitchen paper towels to absorb the excess oil, which will taste better.
