Practice steps:
First stick the bought chicken leg with a toothpick a few times, so it will taste better, and then put it in a bowl.
Put into a bowl: minced garlic 1 spoon, shallot 1 spoon, salt 1 spoon, spiced powder 1 spoon, pepper 1 spoon, soy sauce 1 spoon, oyster sauce 1 spoon.
Then mix well and marinate in the refrigerator for about four hours.
Use the ripening time to start making batter: put 2 tablespoons of flour, 1 tablespoon of starch, 1 tablespoon of salt and 1 tablespoon of pepper into a bowl and stir well for later use.
Prepare an empty bowl, beat an egg, put a spoonful of flour in it, and pour in half a bottle of pure milk and mix well.
Put the marinated chicken legs into the batter, coat them with flour and shake off the excess flour.
Pour the oil into the pot until the oil temperature is 60%, fry until the surface is slightly yellow, then take it out, raise the oil temperature and fry until the surface is golden.
Summarize some points that need attention:
The chicken legs you buy must be pricked with toothpicks a few times, which will taste better.
Be careful not to wrap too much flour, or it will fry easily. Shaking can well control the amount of flour on the surface of chicken legs.
How to judge the oil temperature is 60%: put chopsticks into the oil pan and see that the chopsticks are bubbling slightly, indicating that the temperature has reached.
In order to ensure the crispy skin of fried chicken, it must be fried again, not just to save trouble.