First, cut the leg meat into appropriate sizes.

Add chopped ginger, minced garlic, soy sauce, refined rice, sugar, salt and pepper to the meat cut into appropriate sizes, mix well with your hands and let it measure for about 30 minutes.

Add egg whites to the measured meat and mix again.

There are two ways to fry it. One is to fry meat by applying dried powder to a powder mixed with starch and soft flour in a 1:1 ratio, just like when you make pork cutlet. This method has the advantage of making the outside of the frying more dry, rougher, and more dry. And the second way is to knead it the way I do it now. This method has the advantage of cutting the flavor of the seasoned meat in the dough. I chose the second method to add a little soy sauce to the dough.

If the dough is too tight, add a little water to adjust the concentration.

The first fry is fried at a slightly lower temperature of about 160 degrees. Fry it for about 3 minutes and it'll be almost done.

When cooked moderately, remove the oil and drain for about 2 minutes. And secondly, fry at 180 degrees for 40 seconds. If you fry it twice, the inside becomes moist and the outside becomes dry.