Source: Replica of recipes Liz Lychee's blog Millenium I love to eat sweet and spicy Korean fried chicken Korean Fried Chicken
Chicken legs washed and blotted
Prepare the marinade, massage the chicken legs, and marinate in the refrigerator for 1 hour.
Waiting time to stir the dough material (the original formula has curry powder, I did not add)
After the chicken legs are marinated, wrap them in a coat and wait for 10 minutes.
After the oil pan is put into the chopsticks and starts to bubble, you can go down and fry for the first time. Use a small fire for 8 minutes, pick up and wait for 10 minutes, then use medium heat to fry for 8 minutes. You can turn the fire to 5~10 seconds before the pot. ▲Because of being lazy, the only olive in the house is fried, it is green, but it is recommended to use grape seed oil to fry, because it is more resistant to high temperatures and not easy to deteriorate!
The upper row is the chicken leg that only fry once. The bottom row is the chicken leg that has been fried twice in the pot. ▲It will be more crispy after 10 minutes of draining and then boiling back!
Prepare all the seasonings as part of the sauce (the sugar can be replaced with corn syrup or maltose, or replaced with honey)
Part of the sauce, first pour the oil and garlic into the saute
Pour all the ingredients into a small fire and turn off the heat.
After draining the oil, stir the sauce under the chicken legs and add the white sesame seeds to stir it!
▲Please prepare beer or sugar-free tea or cola to enjoy, otherwise the taste will be too heavy or you can use the right amount of water to dilute when preparing the sauce, avoiding too much adhesion due to the thick sauce. You can also use a thin brush on the chicken leg. On the sauce, instead of using the wrap directly, I accidentally wrapped it too thick, the whole super heavy taste (NG)