600g of minced chicken, Jiang Mo 1/2 teaspoons, minced garlic 1 teaspoon, 3/4 teaspoons of salt, black pepper 1/4 teaspoons, Korean shochu or rice wine 1 tablespoon, 3 tablespoons of sweet potato flour (cassava flour), 2 tablespoons of white powder, garlic sprouts or garlic sprouts. & gt& gt, garlic powder 1/2 tbsp, brown sugar powder 1 tbsp, Korean malt syrup or honey 3 tbsp, soy sauce 3 tbsp, Korean fried chicken onion flavor sauce >>& gt, garlic powder 1/2 tbsp, Korean malt syrup or honey 1 tbsp, soy sauce.
working methods
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1: Chop up half a chicken. If it is too big, chop up small pieces (such as thighs) by yourself. The maximum size should not be larger than chicken wings, otherwise it will be difficult to cook. Add Jiang Mo, minced garlic, salt, black pepper and wine, and marinate in the refrigerator 1 hour. Mix sweet potato powder and white powder evenly in a container. Dry the salted chicken pieces with kitchen paper towels and then coat them with powder.
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2: In 2 bowls, mix the two sauces evenly and set aside.
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3: Cut the garlic seedlings into filaments (don't cut them into onions) and drain the water.
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4. Initial frying: fry the chicken pieces at medium oil temperature until golden and crisp, and take them out.
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5. Second frying: adjust the oil temperature in the pot to medium-high temperature, return the chicken pieces to the pot and fry for 3 minutes, and use high temperature to force out the oil to make the skin more brittle. Stir-fry the chicken pieces and drain the oil. (thin skin &; Crispy key! )
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6. Sauce sauce: Stir the sauce in the pot with low fire until it has a little consistency, pour it out and put it back in the bowl. Put half of the second fried chicken pieces into the pot (equal to 1/4 chicken).
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7: Slowly pour in the soy sauce and mix the sauce. Roll the chicken pieces and wrap them with the sauce. The gap between chicken pieces can be dipped in sauce with chopsticks. Take out the chicken pieces as soon as they are wrapped and put them on the plate. Don't soak in soy sauce for too long. Pour out the soy sauce from the remaining pot.
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8. Mixing of onion sauce: The mixing procedure is the same as that of soy sauce sauce. After mixing, put the shredded garlic on a plate and put it on the chicken with onion juice. When eating, onions and chicken pieces are eaten together. The original flavor on the left is served with the onion flavor on the right.