【國宴大師•炸雞】在家做出完美炸雞!裹滿醬汁,乾香酥脆,配點可樂簡直絕了!| 老飯骨

 2023-07-15 13:32:32   305 author:老饭骨

雞腿肉切塊,雞翅對半切開,用韓國辣椒粉、鹽、咖哩粉、肉桂粉、蔥薑蒜、啤酒、雞汁、胡椒,放冰箱醃製1個小時。 醃製完後加點奶,再醃製一會,把雞肉挑出來,蘸去多餘的水分。 大米粉、麵粉、玉米粉點比例1:1:0.5,再適當來點肉桂。 起鍋燒油,煸炒洋蔥,加點韓國辣醬、豬排汁、麥芽糖、水、雞汁、胡椒粉、咖哩粉、辣椒面、蘋果醋、幾滴檸檬汁,放置備用; 油溫150度,雞肉蘸粉下鍋炸至金黃,再油溫170度复炸5秒即可,一半可以裹上炒好的汁,齊活! 傳承技法,毫無保留! 老飯骨由國宴大師鄭秀生(已故)和國宴大師孫立新創立。 大爺-鄭秀生(已故):全國勞動模範、中國烹飪大師終身成就獎; 二伯-孫立新:全國五一勞動獎章獲得者、中國商務部十大中華名廚; 劉建民大師、胡桃生大師、侯玉瑞大師、徐萌大師、鄭紹武大師相繼來到老飯骨,成為“老飯骨”! 歲月有痕,傳承有序,感恩眾大師及老飯骨傳人! - 我們會每周更新視頻,教你做菜,和你嘮嗑,與你分享家的味道。 喜歡我們的朋友歡迎評論,點贊和訂閱,打開小鈴鐺不會錯過我們的最新動態哦! 點擊鏈接可以直接訂閱

Tag:国宴大师
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