1. Material: 4 chicken legs, 2 tablespoons honey, 4 tablespoons soy sauce, 4 tablespoons essence, 2 tablespoons root ginger, 2 tablespoons garlic and vegetable oil, and 250g egg noodles.

Use a sharp knife to cut off the bones of the chicken leg, leaving the chicken.

3. In a large bowl, mix honey, soy sauce, spices, sake, ginger and garlic evenly.

4. Marinate the chicken leg with sauce and soak it thoroughly. Refrigerate the chicken in the refrigerator 15 minutes.

When you are going to cook chicken, you want to heat the vegetable oil in the frying pan. Absorb the chicken skin dry with some kitchen paper, which will make it brittle after frying.

6. Put the chicken in a frying pan, with the chicken skin facing down, and fry on medium heat until the chicken skin turns brown. It depends on the size of your frying pan. It is recommended to fry the chicken several times in batches to avoid overcrowding and let the chicken be completely cooked.

7. Turn down the heat and fry the chicken on the other side. Pour the remaining boiled juice into the pot. Simmer on low heat for 5 minutes, then heat up and stew until the sauce thickens.

8. Cook egg noodles at the same time.

9. Dish, slice the chicken, then put it on the plate with the egg noodles and pour the thick juice. It's done. Serve.