2. Prepare chicken wings, clean the chicken wings, add a little cooking wine and a little salt and marinate for 20 minutes, so that the chicken pieces have a bottom taste and will not be too light when eaten. Prepare starch and flour, the ratio is about one to one, and mix well. Add a little less salt to it, so that the skin will have a little taste, but not too much. Prepare two eggs and beat them into a bowl.
3, take a chicken nugget, first full of flour, repeatedly touch a few times.
4. Then shake off the non-sticky flour and put it into the egg liquid to fully cover it.
5, then mix the flour evenly, so as to ensure that the crispy skin is particularly crisp and layered, and slowly shake off the flour that has not been touched outside.
6. Add oil to the pot. When it is 50% hot, add the chicken pieces and fry them slowly. After cooking, take it out and adjust it to 70% heat before frying.
7. The fried chicken nuggets are golden in color, fragrant and mouth-watering. Don't eat in a hurry, put it on a plate for later use.
8. Prepare half a bowl of water, add tomato sauce, Korean hot sauce, sugar, starch, pepper noodles and pepper, and mix well.
9. Leave a little base oil in the pot, pour the juice into the pot and simmer until the soup is thick and bubbly.
10, take four pieces of chicken and put them in the sauce, quickly turn the spoon to make the soup evenly wrapped on the chicken pieces, and then take out the pot and put it on the plate.
1 1, simply set the table, put the original flavor on one side and the hot sauce on the other side, and garnish with sesame seeds.