1. Wash and boneless chicken legs.

2. Cut it into two centimeters square. Add soy sauce, cooking wine, black pepper, salt and starch. Grab it evenly and let it stand for 30 minutes.

3. Cut the onion, ginger and garlic, and cut the dried pepper to remove seeds.

4. Relax the oil in the pan and heat it to 160 degrees. Add chicken pieces to medium heat, fry until golden brown, and take out. Adjust the fire, when the oil temperature rises to 220, add the chicken pieces again and fry until the skin is crisp, and take them out for later use.

5. Leave a little base oil in the pot and heat it. Add dried Chili, dried Chili and onion, ginger and garlic and stir fry. Adjust the fire, add chicken pieces and stir-fry evenly, and add sugar and stir-fry continuously. Turn off the heat when the sugar melts.

Matters needing attention in buying chicken legs

1, chicken legs have some frozen white spots, which look like fat particles, but they are not real fat particles. It feels rougher and slightly raised than the surrounding chicken skin. Don't buy this kind of chicken leg.

2. The fresh frozen chicken legs are light pink, and the frozen chicken legs with a longer time are slightly yellowish gray. If the color is white or a little black, the meat is probably frozen for too long and not fresh enough.

3. Fresh frozen drumsticks are light pink, and frozen drumsticks with a longer time are slightly yellow-gray. If the color is white or a little black, the meat is probably frozen for too long and not fresh enough.

4, the skin of the chicken leg feels very loose, it is best not to buy it, because such a chicken leg may be coated with preservatives to keep it in good condition, but it has actually expired for a long time.