Korean Fried Chicken Rice Cake

Prepare ingredients: chicken wings, chicken thighs, rice cake, egg, milk.

Method:

1, mix the sauce: 1 spoon of minced garlic + a spoon of honey + 1 spoon of ketchup + 2 spoons of Korean hot sauce + 3 spoons of water + 1 spoon of soy sauce, mix well and set aside.

2. Cut the rice cake and slice the chicken wings and thighs.

3, chicken wings and drumsticks add a spoonful of black pepper, appropriate amount of milk does not exceed the chicken wings marinated for 1 hour.

4, time to pour off the milk add 2 spoons of flour 1 egg mix evenly spare.

5, fried chicken powder practice: plate add 4 spoons of flour + 1 spoon corn starch + a small spoon of black pepper + 1 small spoon of salt mix well.

6, chicken wings wrapped in fried chicken powder, oil heating, chopsticks slightly bubbling, into the chicken wings throughout the low-flame turning and frying, frying until both sides of the golden brown fish out of the oil control.

7, rice cakes in the chicken wing batter rolled around, then coated with fried chicken powder, low heat frying until slightly bulging bag can be.

8, pour a little oil in the pan, pour the sauce stir fry, pour the fried chicken wings and rice cakes rolled around, immediately out of the pan on the plate, sprinkle with white sesame seeds can be served.