Korean Spicy Chicken韓式辣醬炒雞肉 (1method, 2dishes一種做法、兩道菜）

(1 method, 2 dishes 一種做法、兩道菜)
Cut the chicken into bite size pieces first, thank you!
Marinade 醃雞肉醬料：
- 2 cloves of garlic 兩瓣蒜頭
- 2 tablespoons milk 2大匙牛奶
- 2 tablespoons rice wine 2大匙米酒
- 1 teaspoon salt 1小匙鹽巴
- some black/white pepper 一些黑胡椒/或白胡椒
- sprinkle sweet potato starch on marinated chicken before frying it
入油鍋前，撒些蕃薯粉在醃過的雞肉上 (please watch my video for detail instructions, thank you)


Sauce 醬的部分：
- 1/4 onion chopped/minced 1/4顆洋蔥（切碎）
- water 5 tablespoons 5大匙水
- sugar 3 teaspoons 3茶匙糖
- soy sauce 3 tablespoons 3大匙醬油
- ketchup 3 tablespoons 3大匙蕃茄醬
- Korean hot pepper paste 3 tablespoons 3大匙韓式辣椒醬
(you can skip this ingredient if you are making non-spicy sauce)
(不煮辣的，只要不加韓式辣椒醬即可)

This dish is inspired by Korean deep-fried chicken. You can either use chicken breast or chicken thigh for these two dishes. I used chicken thighs for this video because that's what I had in my fridge when I made it 😙
Instead of using lots of oil to deep-fry, I pan fried the chicken. It uses much less oil than deep frying. In Taiwan, when we use only a shallow layer of oil, we call it "half stir-fry" dish. I am not sure what to call it in English. If you know what it's called in English, please mention it in the comments. You can try this way if you are making dishes that are normally deep-fried. (It works for some dishes like this one.)

這道料理是從韓式炸雞料理啟發來的。我用半煎炸的方式代替了油炸。你可以用雞胸肉或是雞腿肉來做這兩道菜。影片中，我是用雞腿肉來做，因為做這菜的那天，冰箱就只有雞腿肉而已😅
半煎炸的方式，所需要的油會比一般油炸時的油少很多，比較適合一般家庭。是個還不錯的方式，可代替一些油炸料理（有些可以將油炸改成半煎炸處理）
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