Korean style double fried chicken

Korean style fried chicken sauce recipe:

Two spoons of Korean hot sauce + a spoonful of honey + a small amount of chili pepper + half a bowl of water

In a pot, first put a small piece of butter to burst the minced garlic, and then put in the sauce, and then simmer on a low heat until it thickens. Turn off the heat and add the fried chicken, toss to coat and remove from the pan and sprinkle with cooked sesame seeds.

The other yellow mustard flavor is ready-made American yellow mustard sauce, taste acidic, more appetizing

Fried chicken recipe:

①Two pounds of chicken wings first clean, thoroughly control the water, and finally you can wipe the surface with kitchen paper.

②Prepare a large bowl and pour the milk, then add two small spoons of salt, a small spoon of black pepper, a small spoon of chili powder, a little onion powder and garlic. Stir well and put the chicken wings in, the amount of milk needs to end over the meat, refrigerated marinade for more than 3 hours.

3 fried flour: 300g flour + 100g corn starch + a small spoon of salt + a little black pepper a little onion powder a little garlic powder, mix well. Take 1/3 and add water to stir into a paste, set aside the rest of the powder.

4 marinated chicken, drain, first coated with a layer of batter, then coated with a layer of fried powder (into the pan before shaking a few times, shake off the excess powder)

5 oil temperature of 5 into the heat of the chicken pieces, deep fry on low heat until the surface of the golden brown, about 7-8 minutes (halfway through the chicken can be fished out for a few seconds and then put back into the frying pan, so that the outer skin is more crispy), out of the oil control on the food, no need to re-frying!