Prepare the ingredients, salt, white vinegar, ketchup (Lee Kum Kee’s ketchup is delicious), eggs, garlic, black pepper, starch and flour, sugar, chicken legs, Korean hot sauce (it is recommended to buy a slightly spicier one) ), cooked sesame seeds, and make two cuts on the back and front of the chicken legs (for better cleaning, better flavor, better frying, and better removal of blood in the chicken legs). Wash the chicken legs with the modified knife in clean water and clean them. Use paper towels to wipe away the moisture on the chicken legs and absorb the moisture. Put the dried chicken legs into a basin, add garlic slices, a beaten egg, salt, and pepper. (Because the only salt step in this dish is marinating, you can add a little more salt.) Spread the seasonings on the chicken legs evenly, seal them with plastic wrap, and put them in the refrigerator for 15-30 minutes. Marinate. Mix the flour and starch in a ratio of =1:1. Coat the marinated chicken legs in flour evenly. Just coat the chicken legs with flour, not too thick. Heat the oil over high heat, turn the oil to medium heat, add the chicken legs and fry in the oil. The chicken legs are considered ready when they are fried to golden brown and the meat can be easily pierced with chopsticks. You can fish it out and have it ready.