Korean Sweet and Sour Fried Rice Cake Fried Chicken

Production steps

1. Use a fork to rub the holes in the chicken wings and chicken drumsticks (to make the marinade more penetrate into the meat)
2. Marinate chicken wings and chicken drumsticks 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 chicken drumsticks that have been marinated for 30 minutes, put them in the batter and stir evenly
5. Wrap medium chicken wings and chicken legs with batter and then wrap with Baili crispy scales and powder. Deep fry at 170℃ for 8 minutes and remove for use.
5. Put 500g of water and 2g of salt in a pot, boil it, put it in the rice cake, boil the rice cake until it is soft, then it can be out of the pot for use.
7. Put Korean sweet and sour sauce and 150g of water in a pan, stir and boil, pour the fried chicken and rice cakes until the sauce adheres to the fried chicken and rice cakes. Sprinkle with white sesame seeds on the pan.