Fried Chicken Sticky Rice

1. Soak the Aro sticky rice and drain the water. Keep the soaking water for misting the rice during steaming. Steam the Aro sticky rice for 30 minutes with the lid closed.

2. Slice the Aro chicken bone in leg (meat only) into bite-size pieces, not too large or too small. Slice along the grain.

3. Season the chicken with the green cap seasoning sauce, granulated sugar, chicken-flavored seasoning powder, salt with iodine, ground pepper and roughly pounded garlic.

4. Separate the Savepak tempura flour into 2 portions. Combine the first portion with water and mix well. Pour it into a mixing bowl and mix until well incorporated.

5. Use the batter to marinate the chicken in the refrigerator for 30 minutes.

6. Bring out the marinated chicken. Mix the second portion of the tempura flour with water and then mix it with the chicken.

7. Fry the chicken in oil until golden. Remove from the oil and strain. Serve with the sticky rice.