(1)1. Debone the chicken thigh and cut it into appropriately sized pieces.
2. Marinate with salt, pepper, cooking wine, sugar, and one egg for 1 hour.
3. Mix sweet potato starch and flour in a ratio of 5:2.
4. Combine the prepared flour mixture directly with the marinated chicken and mix well.
5. Heat oil to 30% temperature, fry the chicken until it sets, then remove. Wait for the oil to heat up again and fry once more.
6. Remove the golden-brown chicken and blot excess oil with paper towels.
(2)1. Finely chop onions, garlic, and ginger; peel and chop the pear (use a food processor if you’re not skilled with a knife).
2. Heat oil in a pan and sauté the chopped onions, garlic, and ginger.
3. Add 2 tablespoons of Korean chili paste.
4. Sauté until fragrant, then add water.
5. Stir in the chopped pear.
6. After boiling over high heat, simmer until the sauce thickens. Add some pepper and sugar to taste.
7. Toss the fried chicken in the sauce until evenly coated.
Doesn’t this look mouthwatering? You can even bring it along on outdoor trips—it’s delicious and affordable.
(Image source: Internet)