Multi-flavored Fried Chicken (original + Korean + Zhixiang)
1.
Chicken breast diced
2.
After washing, add salt, sugar, black pepper, chicken juice, oyster sauce, cooking wine, light soy sauce and minced green onion, ginger and garlic
3.
Grab well and marinate for 2 hours
4.
Roll the soda crackers in a clean bag
5.
The chicken pieces are glued with a layer of cornstarch, wrapped with a layer of egg liquid, and then a layer of biscuits
6.
Heat oil in a pot, add chicken pieces when the oil temperature is 70% hot and fry until golden brown, then remove the oil control
7.
Add 1 tablespoon of vegetable oil to another pot and stir-fry slightly with Korean hot sauce
8.
Add 2/3 of the fried chicken nuggets and a small amount of water
9.
Stir-fry and turn off the heat, sprinkle cooked white sesame seeds and mix well
10.
Put the prepared Korean fried chicken nuggets in a baking tray, sprinkle with mozzarella cheese, and bake in the oven at 200 degrees for 5 minutes.
Tips:
If you are not sure about the oil temperature when frying the chicken nuggets, you can put them in dry wooden chopsticks. When there are dense small bubbles around the wooden chopsticks, you can put the chicken nuggets in. Pay attention to the fire not to be too high when frying the chicken, so that the outer batter is not cooked. Don’t put too much water when making Korean-style fried chicken, just stir the fried chicken and sauce well.
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