What marinade does KFC use, what sauce packets does KFC have

KFC is also made with Orleans marinade, you can marinate it for a longer time when marinating, so that it will be very flavorful, and when marinating, prick a little hole or cut a few cuts on the chicken wings, I also use Kuke Orleans to make it, sprinkle a little white sesame seeds after cooking, the taste will be better.

KFC dressing is packed with ketchup, black pepper salad dressing, sweet and chili dressing, balsamic vinegar salad dressing, mayyolk salad dressing, curry salad dressing, chili salad dressing, seafood salad dressing, ham salad dressing, fruit salad dressing.

Generally, there are a complete range of European salad dressings, and there are not many varieties of sauce packets in Chinese KFC stores, mainly tomato sauce, sweet and spicy sauce, and sweet and sour sauce.

KFC Introduction

KFC (Kentucky Fried Chicken, referred to as KFC), is one of the American multinational restaurant chains, and the world's second largest fast food and largest fried chicken chain, founded in 1952 by the founder Colonel Harland Sanders, mainly high-calorie fast food such as fried chicken, burgers, fries, rice bowls, egg tarts, and sodas.

KFC has been in China for 30 years. KFC's 30 years in China is 30 years of "being based in China and integrating into life". Over the past 30 years, KFC has been working hard to explore and give back considerate services to the majority of Chinese consumers.

Today, KFC China has opened more than 5,300 chain restaurants in more than 1,000 cities and towns, covering all provinces, municipalities and autonomous regions in Chinese mainland.

Sweet and sour sauce, sweet and spicy sauce, barbecue sauce.

KFC's chicken steak pickled dan sauce is made in the following steps.

Tools Ingredients: Soy sauce, rice wine = (ratio 4:1), five-spice powder, sugar (ratio 1:

2), white pepper, salt, sugar, lead, five-spice powder (ratio 5:2:1), minced garlic, white pepper, black sesame oil, seasoning powder, chili powder.

Method Steps:

1.Cut the chicken thighs into bite-sized pieces, spread evenly with the marinade and marinate in the refrigerator for the rest of the day.

2.The marinated chicken thighs are wrapped in sweet potato flour, and remember to pinch the mold tightly by hand.

3.Heat the pan to about 350 degrees.

4.When the sweet potato flour on the chicken thighs is slightly moist, throw them into the pan and fry for five minutes.

5.Once the pan is removed, drain the oil and sprinkle evenly with seasoning powder.

KFC fried chicken thigh wings recipe.

How to make KFC's crispy fried chicken.

a) Pickling process:

1) Thaw the ingredients completely, drain them completely, and set aside.

2) Some of the frying ingredients need to be changed and lightly cut on the skin. (e.g. chicken thighs, wings, etc.).

3) Put in the pre-prepared marinade, (chicken pieces.

Marinade: cooking wine = 100g: 10g: 20g, normal marinade for about 2-3 hours, the marinade is McCormick's spicy fried chicken powder (other brands can also be used).

2) Breading process: (flour: cornstarch: spicy fried chicken powder = 2:1:1).

1) Before coating, make sure that the surface of the raw material is fully moistened, but it must be drained, otherwise the coating is not easy to be even.

2) When wrapping the flour, bury the raw materials in the adjusted powder, pinch the two ends of the raw materials with ten fingers, and roll and knead more than 5 times in the same direction (more powder).

3) Soak it in water for about 2 seconds to moisten the powder on the wings, that is, the dry powder that wraps the raw materials becomes pasty (it is forbidden to turn it when soaking to prevent the batter from being washed off by water, and if it is washed off, it can be wrapped in powder again).

4) Pick up and drain the water, and then put it in the dry powder and repeat the above wrapping and kneading method for more than 5-10 times, and hang the scales on the epidermis completely and evenly, then you can stop the kneading.

4) The floured raw materials should be fried immediately, otherwise the formation of scales will be affected. The frying temperature is controlled within 165 degrees, fried for 5-6 minutes, and fried until the color is light and golden. Prick the thickest part with a toothpick to see if there is any blood coming out.