This is Beth of cooking and crafting.

Today we're gonna be making garlic chicken mixture.

Ken Stamets Achim is a recipe of, like, a little cafe type of thing, as you would call it there in the mainland, where they make the best garlic chicken U two's best for creative things.

It's cooking and crap thing.

Hey, kids, I cut up my chicken I bought.

I think it's a two and 1/2 poem bag of chicken boneless, skinless chicken thighs.

He can use £3 of chicken drum, mets or wings as well.

In here, I have a cup of all purpose flour, and this is or a cup and 1/2 of all purpose flour, and this is a cup off.

Hello, Beth.

Corn starch and I also have two tablespoons garlic salt, 1/2 of a teaspoon of garlic powder and 1/4 of a teaspoon of white pepper, and I'm going to mixed it all up together.

And I cut up my chicken into bite size or bigger than Mrs, and you can wipe those try.

And what we're gonna do is we're going to put the chicken into this bag, and we're gonna shake it, make sure that everything gets coated once it's coded.

We're going to put it back into the refrigerator for anywhere from 30 to 45 minutes on DDE, where you will get the sauce for this ready as well as start to heat up our oil to fry that so we'll be back in a sec into the refrigerator.

It goes.

I'm gonna mix us in a pen, though you do not have to.

I'm just going to do it that way because I'm gonna have it right next to the stove and I will dip it once being excess oil has drained off.

So that right there is a cup of granulated sugar, half of a cup of water, one cup of so a sauce or show you as we call it here.

And then I have a fourth of a teaspoon off fresh grated ginger on a clove of garlic or two commenced.

And I am going to just look this up here on, then throw in my quarter cup of green onion and we're gonna set that to slide.

We're going to move over to the stove now and start cooking our chicken.

All right, So now I have my oil heated, much chicken out, and you don't want to add too many at one time because you don't want the oil too cool down and basically start poaching things.

Justin, pull ahead, fry these up and then we're gonna put it into my paper towel lines pan here and let the excess oil drain off of it before we put it into our thoughts.

But in a few, make sure that they all get there covering on.

Then in Japan, on you.

Ready?

I took a piece of it and I tasted it a little bit sweet for my tasting so I would buckle down on the sugar.

And I would totally bump up the garlic on this because it's supposed to be garlic chicken.

So I want garlic to be all up in my face.

So there you go.

Garlic chicken.

It's a cannon style.