Korean Fried Chicken

Start with the chicken wings to rinse well and then pat them well dry.

Mix the cornflour, flour, baking soda, 2 eggs, pepper and salt with the chicken wings well together.

Mix everything until you get a paste around the chicken wings.

You can bake the chicken wings in a cooking pot with 500 ml of vegetable oil or in the frying pot without a basket. The chicken is Double Fried This means that we bake it twice.

Heat your oil to 160 ° degrees. Place the chicken pieces 1 by 1, make sure you loosen them, they had to stick to the bottom of the pot and turn them around now and then. After 8 minutes, remove the chicken from the fryer and place on a plate with kitchen paper. Remove the crusts/leftovers from the frying fat. Then increase the frying to 170 ° degrees and bake the chicken for another 6 minutes.

Put a pan on the heat, put the oil in it and let the finely sliced ​​garlic bake in, mix all other ingredients under it, let it boil briefly.

Remove the chicken from the fryer, place on a plate with kitchen paper. Drain for a while, place them in a large bowl, pour the sauce over it and mix until each piece of chicken is completely nicely surrounded with the sauce.

Place on a shelf with butter paper and sprinkle with sesame seeds and finely cut spring onion.

Serve immediately.