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Pour the chicken onto a plate and sprinkle with white sesame seeds.And this dish is finished!

Keep stirring,and the sauce will still thicken up as it gets colder so it's okay if it's still a bit runny.And after mixing thoroughly,it is ready for serving.

After stir-frying the chicken for a while,and turn off the flame to stop the sauce from reducing too much and a proper point.

When the sauce starts to simmer,add the crispy fried chicken wings and mix them thoroughly on low heat.And you should make sure to coat all the chicken wings with the buffalo sauce.

Turn off the flame on low heat and let the butter dissolve.At this point, because the hot sauce is so thick, you can add a little water.Continue to cook on low heat and let it start to simmer.

Turn off the heat in the pan and add 100g of white sugar, 3/4 cup of hot sauce, 2tbsp bright brown sugar and 1 and 1/2 tbsp vinegar.

You can mix the chicken to cook evenly.Then,continue to cook slowly on medium heat until crispy gloden brown,then set aside on a plate with paper towel to absorb excess oil.And do the same to all the chicken wings to be fried.

Heat some oil,until a toothpick is bubbling in it,you can start fry. Then,let chicken lay in the pan and fry them on low heat until the chicken become gloden brown.

First,marinate the chicken at least 30 mins,and then dredge into plain flour and coat them well,after shaking off excess flour,them can be fried.

First,prepare 1kg chicken wings and cut into wingettes and drumettes,then add 3 tbsp corn starch.Then add ground black pepper,3 tbst fish sause,and mix them well.