Ingredients
600 grams of half chicken chopped into pieces, 1/2 teaspoon of minced ginger, 1 teaspoon of minced garlic, 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, Korean soju or rice wine 1 tbsp, 3 tbsp sweet potato flour (tapioca flour), 2 tbsp cornstarch, 2 garlic sprouts or green onions, Korean fried chicken soy sauce >>>, 1/2 tbsp minced garlic, 1 tbsp brown sugar powder, Korean maltose syrup Or 3 tablespoons of honey, 3 tablespoons of soy sauce, Korean fried chicken onion flavored sauce >>>, 1/2 tablespoon of minced garlic, 1 tablespoon of Korean maltose syrup or honey, 3 tablespoons of soy sauce, 1.5 tablespoons of vinegar, 1/2 soup of cooking wine< /p>
How to do
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1: The half chicken has been chopped into pieces. If it is too big, chop it into smaller pieces (such as thighs). The maximum size should not be larger than the middle section of the chicken wing, otherwise it will be difficult to cook. Add minced ginger, minced garlic, salt, black pepper and wine, and marinate in the refrigerator for 1 hour. Put the sweet potato powder and cornstarch powder into the container and mix well. Use a kitchen towel to absorb the marinated chicken pieces and then coat them in flour.
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2: Use 2 bowls to mix the 2 sauce ingredients evenly and set aside.
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3: Cut the garlic sprouts into thin strips (do not cut into green onions) and drain the water.
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4: First frying: Fry the chicken pieces in medium oil until golden brown and crispy.
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5: Second frying: Turn the oil temperature in the pot to medium-high temperature, return the chicken pieces to the pot and fry for 3 minutes, use the high temperature to force out the oil and let The skin is crispier. Fried chicken pieces, remove and drain the oil. (The key to thin skin & crispiness!)
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6: Soy sauce-flavored sauce: Heat the sauce in the pan over low heat and mix evenly until it has a slight consistency. Pour out and return to the bowl. Place half of the second fried chicken pieces into the pan (equal to 1/4 chicken).
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7: Slowly pour the soy sauce-flavored sauce, and roll the chicken pieces to coat with the sauce. Use chopsticks to spread the sauce on the gaps between the chicken pieces. Once the chicken pieces are wrapped, take them out and place them on a plate. Do not soak them in the soy sauce for too long. Pour away the remaining soy sauce in the pot.
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8: Onion-flavored sauce: The same procedure as soy sauce-flavored sauce. After mixing and placing on a plate, place the shredded garlic sprouts on top of the chicken pieces in the onion flavored sauce. When eating, eat green onions and chicken pieces together. Original flavor on the left, green onion flavor on the right, both flavors are served together.