Korean Crunchy Fried Chicken - Dak-gangjeong

These days, fried chicken and beer are very popular foods in Korea. It is called Chi-mack, Chi comes from the Korean word for chicken and mack comes from the Korean word for beer, mackju. Chi-mack is also popular in China from the influence of the Korean drama 'My Love from the Star". The Chinese wants to eat Chi-mack after they watch the drama - the actress ate chi-mack in the drama. Korean dramas are popular all over Asia nowadays, so the Korean culture is also popular. Especially, Korean food. By the way, there are some people that like original fried chicken, but I like fried chicken with garlic and soy sauce like this picture (Dak-gangjeong), because I like the crunchy, salty and sweet taste of the chicken.

Ingredients
1 lb                                                    chicken thighs
1 C                                                     fried mix powder
1 C                                                     water
2/3 C                                                  milk
1/2 C                                                  mother sauce
4 T                                                      oligosaccharide
1 T                                                      potato starch 
pepper to taste
peanut oil

mother sauce
1 C                                                     soy sauce
1 C                                                     water
1/2 C                                                  sugar
1 t                                                       pepper
3 T                                                      minced garlic
1/2                                                      onion
1/2                                                      apple, peeled

* I made the mother sauce from Yoon's Kitchen (Korean reality show).
  Put all the ingredients in a blender and blend it all together.

Directions
Soak the chicken in milk for 30 minutes, it helps to remove the bad chicken smell (This step is optional)
Rinse slightly and pat dry.
Cut into bite size pieces and sprinkle with pepper and potato starch.
Make a batter with the fried mix powder and water then coat the chicken with the batter.
Deep fry in oil until light golden brown and cool slightly and deep fry again until golden brown - if you fry twice, the chicken becomes crisper.
In a pan, put the mother sauce and oligosaccharide and boil slightly until syrupy. 
Add the fried chicken and stir fry slightly to coat the chicken.
Serve fried chicken with beer!