1. Wash the chicken thigh meat and cut into chunks, add milk, minced garlic, minced ginger, white pepper, black pepper, mix well, let it stand for 30 minutes for the flavor.
2. Make the sauce. Heat oil pan on low heat, add minced garlic, tomato paste, Korean chili sauce, add 1 bowl of water and stir well, then add honey, fine sugar, fruit vinegar and mix well, the Korean chili sauce is completed. Take another pot, heat it over low heat, add butter, minced garlic and honey, stir until the honey is blended, and the creamy honey sauce is completed.
3. Mix the sweet potato powder and low-gluten flour, take out the marinated chicken pieces, and coat them evenly with the powder. Turn on medium-low heat and heat the oil pan to 160 degrees Celsius, add the chicken and fry for about 6 minutes, then remove and drain the oil.
4. Clean up the flour residue in the oil pan, turn on the high heat and increase the oil temperature to 180 degrees Celsius, put the chicken that has just been scooped up into the oil pan for a second frying, fry for about 3 to 5 minutes, then remove and drain the oil.
5. Mix the fried chicken with the sauce according to your preference (if it is not easy to stir, you can also heat the sauce on a low heat and stir while stirring), put the Korean sweet and spicy fried chicken in a bowl and sprinkle with white sesame seeds, the creamy honey taste is OK Prepare a bowl of sugar-free yogurt as a dipping sauce. Finish!
