Name: Korean Fried Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chicken breast; Some Cooking Wine; Some black pepper powder; 1 tablespoon Soy sauce; 4 tablespoons Glutinous rice flour; Some corn starch; 1/4 onion; Some ginger; Some garlic; Some sesame; 1 tablespoon honey; 1 tablespoon Korean sweet chili sauce

Korean Fried Chicken

1. Prepare the chicken breasts, wash them and set aside

2. Cut into small pieces

3. Add cooking wine and a little light soy sauce to the chicken

4. Pour the chopped onion and garlic into a bowl and marinate for about half an hour (you can add a longer time to make it more delicious)

5. 4 tablespoons of glutinous rice flour, add an egg and stir to form a paste (if it's dry, add a little water)

6. The marinated chicken is put in the batter and battered

7. After wrapping, put it in cornstarch and wrap it with a layer of flour

8. Press again with your hand to make the chicken paste firmly wrap the starch, so that the chicken can be fried crispy

9. Add a proper amount of oil to the pot, heat the oil to about 160 degrees, pour the chicken into it and fry it to set the shape

10. The chicken is fried once and then fished out

11. Fry it in the pot again, and it's done

12. It’s golden brown. Just pick it up with chopsticks and it feels hard on the surface. In fact, the chicken is also delicious at this time and it feels like KFC.

13. Scoop up the fried chicken pieces to control oil

14. Change the pan and add a spoonful of Korean sweet chili sauce, fry the onion and garlic

15. Add appropriate amount of water to cook the sauce, then add a spoonful of honey and ketchup to mix

16. The sauce in the pot is boiled out and the bubbles are getting thicker and thicker

17. Quickly pour the chicken nuggets into the sauce (don’t cook it with the sauce in advance, it’s not fried chicken, it’s not crunchy)

18. Sprinkle some cooked sesame seeds when serving

Tips:
The chicken is marinated with seasonings in advance to add more flavor. The fried chicken powder prepared with glutinous rice flour is syrupy and it is very crispy. The fried chicken needs to be fried twice to be crisp. The first time it is fried and re-fried, it will be golden. Yellow is fine. The sauce should be added to the pot to make it thicker and then pour the fried chicken nuggets into the sauce quickly. Don't put the chicken nuggets in the pot and cook with the sauce. That would not be the crispy taste of fried chicken!