Korean fried chicken sauce formula:
Two spoonfuls of Korean Chili sauce+one spoonful of honey+a little Chili noodles+half a bowl of water.
Put a small piece of butter in the pot, stir-fry minced garlic, then add the sauce and cook over low heat until it becomes thick. Turn off the fire, add the fried chicken, stir well and sprinkle with cooked sesame seeds.
Another taste of yellow mustard is ready-made American yellow mustard sauce, which is sour and appetizing.
Fried chicken formula:
① Clean two Jin of chicken wings first, thoroughly control the water, and finally wipe the surface with kitchen paper.
② Prepare a large bowl, pour in milk, then add two teaspoons of salt, one teaspoon of black pepper, one teaspoon of Chili powder, a little onion powder and minced garlic. Stir well and add the chicken wings. The amount of milk needs to be chopped and marinated for more than 3 hours.
③ Stir-fried flour: 300g flour+100g corn starch+a spoonful of salt+a little black pepper, a little onion powder and a little garlic powder, and mix well. Take 1/3, add water and stir it into a paste, and use the rest of the powder.
(4) Take out the marinated chicken, drain the water, wrap it with a layer of paste first, and then wrap it with a layer of fried powder (shake it a few times before entering the pot to shake off the excess powder).
⑤ Put the chicken pieces in 50% hot oil and fry until the surface is golden, for about 7-8 minutes (you can pick up the chicken for a few seconds in the middle and put it back in the oil pan, so that the skin is more brittle). Take it out and control the oil. You can eat it without frying!