Share a home-cooked dish with you today? Fried chicken legs? In fact, fried chicken legs are a snack that many people like to eat, especially children. It is absolutely irresistible to fried chicken legs, especially the broken chicken legs in KFC, which are very popular. Although the taste is not bad, the price is too expensive. Here is a method of making crispy chicken legs at home. There are many ways to cook chicken, such as stewing soup, frying, frying, roasting and frying. I eat chicken at least twice a week. So there is a great demand for chicken cooking. Whenever the restaurant introduces a new dish about chicken, I will try it. When I come back, I will study its cooking again and again.

No, I was greedy again today. I bought a chicken leg and made a sweet and sour chicken. Crispy skin wrapped in sweet and sour sauce, with a spicy taste, endless aftertaste.

Materials:

Chicken legs, dried peppers, ginger, garlic, white pepper, soy sauce, sugar, vinegar, salt, cooking wine, eggs, oil and sesame oil.

Exercise:

Wash the chicken thighs with water first, and then remove the chicken bones in the middle.

Cut the skin of the chicken leg upward into strips, and then cut it into small pieces with a knife, each piece with chicken skin as much as possible.

Put the chicken pieces into a plate, beat in an egg yolk, add white pepper, salt and cooking wine, and mix well to add the bottom flavor to the chicken and remove the fishy smell. Marinate first 15 minutes.

Take a small bowl, pour an appropriate amount of water, add 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar and 1 tablespoon of salt, and stir well. Finally, add a spoonful of starch and mix well to make juice.

Heat oil in the pot, add proper amount of starch to the marinated chicken legs, and grab evenly so that each piece of chicken is evenly stained with starch.

Test the oil temperature, put chopsticks into the oil pan, and dense bubbles will appear. At this time, fry the chicken pieces in the oil pan.

Deep-fry the chicken pieces until the surface is solidified and crispy, and take out the chicken pieces.

Continue to heat the oil in the pan, heat it as much as possible, put the chicken pieces into the oil pan, and then fry them with high fire until the skin is golden and crisp. This step can force the oil out of the chicken pieces and make the skin of the chicken pieces more brittle.

Leave a little oil in the pot, add minced ginger, garlic and dried chilli, stir-fry until fragrant, and pour the sauce into the pot until the soup becomes transparent and sticky. Turn off the heating.