Mix the flour, starch, salt, pepper, and garlic powder in a bowl.
Gradually add the cold water and stir until you get a smooth batter, slightly thick—like heavy cream.
Dip each piece of chicken into the batter, coating it well.
Fry in hot oil (about 175°C / 350°F) until golden and crispy.
For extra crunch, fry the chicken twice: let it rest after the first fry, then fry again for 2–3 minutes.
Heat the ingredients gently in a pan until the sugar dissolves and the sauce thickens slightly. Toss the freshly fried chicken in the warm sauce, then sprinkle with sesame seeds for that final touch.
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