Korean fried chicken sauce

Different countries have their own food traditions. China is famous for hot pot and some daily side dishes, while South Korea is most famous for fried chicken, bibimbap and other foods, which are also loved by young people in China. When the best parts of the chicken, such as chicken wings and chicken legs, are fried over hot fire, they often become crispy on the outside and tender on the inside, and are especially popular among children. But the most important thing about Korean fried chicken is its unique sauce. So how should the Korean fried chicken sauce be made?

Fried chicken and steak sauce

Material:

For the sauce: 120 ml Worcestershire sauce, 4 tbsp ketchup, 2 tbsp soy sauce, some pepper, for the chicken: 475 ml vegetable oil for frying, 60 g flour, 50 g Japanese dry bread crumbs, some salt and pepper, 1 egg, beaten, 2 pieces of skinless and boneless chicken breast (half a chicken breast), pounded to 1.3 cm thick with a meat tenderizer or the back of a knife, 1 green onion, chopped

practice:

1. Make the sauce: Whisk together Worcestershire sauce, tomato sauce, and soy sauce and season with a pinch of pepper. Set aside.

2. Pour the oil into a deep fryer and heat to 175 degrees Celsius.

3. Place flour and breadcrumbs in separate plates and season with salt and pepper; place beaten eggs in a medium bowl. First, roll the chicken breast in flour to evenly coat it with flour; then dip the meat into the egg liquid; finally, press both sides of the meat into the breadcrumb plate to allow the breadcrumbs to stick firmly to it.

4. Place the prepared chicken cutlets into the preheated oil and fry until the cutlets are golden brown, about 8 minutes. Remove from heat and place on paper towels to drain oil. Then cut the chicken fillet into thin strips, pour the prepared seasoning on it and sprinkle with chopped green onions. The remaining dressing can be reserved for dipping.

Fried chicken with sweet and sour sauce

Material:

3 tablespoons water, 1 teaspoon soy sauce, 2 teaspoons white vinegar, 1/2 teaspoon salad oil, 1 teaspoon sugar, 1 teaspoon rice flour, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon syrup, a little salt

practice:

(1) Mix all the ingredients in a pot and cook over low heat until thick. Stir while cooking to prevent sticking to the pot. When it becomes thick, turn off the heat and let it cool.

Black pepper sauce

1. Black pepper sauce is a dipping sauce for cooked food. When grilling, you only need to keep the ingredients in their original flavor or sprinkle a little salt and pepper on them, and then dip them in the sauce after they are cooked. 2. The chopped onion and minced garlic must be fried until golden brown, otherwise the spicy taste of onion and garlic will be retained, making the black pepper bitter and taste bad. 3. If the beef sauce is too thick, add appropriate amount of water to dilute it.

Material:

1/2 onion, 3 tablespoons minced garlic, 1 tablespoon butter, 3 teaspoons crushed black pepper, 1 tablespoon brandy, 500cc beef sauce, a pinch of salt

practice:

1. Chop the onion and set aside.

2. Use butter to sauté chopped onion and minced garlic until they turn golden brown, then add crushed black pepper and brandy to season.

3. Finally, add the beef sauce and mix well, then add a little salt and cook until boiling.