How to make Korean Fried Chicken

Materials: 2 chicken breasts/thighs, a little black pepper, 1 box of milk, half a bowl of cornstarch, half a bowl of flour, a pinch of salt, 1 egg, 1 head of garlic, 2 tablespoons of Korean hot sauce, 3 tablespoons of ketchup, 1 tablespoon of honey, sesame seeds

How to make Korean Fried Chicken

Steps 1

Dice chicken breasts. Don't be too small, bigger than a quail's egg, too small to fry out not much, affecting the taste.

Step 2

Pour the milk into the chopped chicken, not over the chicken, add the right amount of black pepper and salt and mix well, marinate for one and a half hours.

Step 3

After the marinade is finished, pour off the milk, add one egg and a small spoon of cornstarch and mix well.

Step 4

Prepare the fried chicken powder: 1:1 flour and cornstarch, add a little black pepper and salt, mix well.

Step 5

Coat the marinated chicken with the fried chicken powder.

Step 6

Fry the chicken in a pan at 60% oil temperature, remove after two minutes, and re-fry for thirty seconds at 80% oil temperature.

Step 7

This is the fried look.

Step 8

Prepare the sauce: 3:2:1 ratio of ketchup, Korean hot sauce and honey, add a little water and mix well, add the chopped garlic.

Step 9

Fry some rice cakes and spread them on the bottom of the plate. When the oil is hot, pour in the rice cakes and fry them until they are soft, and the surface is slightly crispy. Korean style rice cake or cheese rice cake is more suitable.

Step 10

Pour the sauce into the pan for 30 seconds, then pour in the fried chicken pieces and toss to coat.