Korean Garlic Fried Chicken

Production steps

1. Rub the holes in the chicken wings with a fork (to make the marinade more penetrate into the meat)
2. Marinate the chicken wings with salt, black pepper and milk for 30 minutes
3. Mix low-gluten flour and fresh eggs into a batter, set aside.
4. Remove the chicken wings and legs that have been marinated for 30 minutes, put them in the batter and stir evenly
5. Wrap the chicken wings in the batter and then wrap the Baili crispy scales, and fry the oil at 170℃ for 8 minutes, remove and set aside
6. Put 500g of water and 2g of salt in the pot, boil it, add the rice cakes and boil the rice cakes until they are soft. 7. Put the chicken wings and rice cakes on a plate, drizzle with Korean garlic soy sauce and sprinkle with white sesame seeds.