Super Crunchy Korean Fried Chicken

Fried Chicken

3 chicken wings(washed)

3 chicken legs(washed)

1/2 cup cornstarch

1/2 cup all-purpose flour

Glaze

1 clove garlic (minces)

dried red chilli pepper(cut)

vinegar

1/4 cup honey

soy sauce

chilli sauce

1/2 pan of oil

Wash the chickens and rinse well.

Mix cornstarch with all-purpose flour

Tap rinsed chickens to the mixture. Pat with hands to make it stick.

Pour oil to half of pan. Fry chicken for about 10-13 minutes.

After 12 mins, take out chickens and left them for cool about 5 mins. Turn off heat.

Then, turn on heat and fry the chickens (must be tap with the mixture of cornstarch and flour) back for another 10-13 mins or until golden brown colour. Then take off from heat and left for cool.

For the glaze, heat pan with 1/2 small tablespoon of butter. Then add minced garlic and dried red chilli pepper. Saute for 30 seconds.

Add vinegar, soy sauce, chilli sauce(optional) and honey. Saute well to mix.

Put the cool chickens into the pan and saute together. Put in plate and ready to kick off.