Prepare two chicken legs as main materials, and auxiliary materials include onion, ginger, garlic, pickled pepper, sugar, rice vinegar, cooking wine, water starch, dried red pepper and pepper, flour, baking soda, dried starch and salad oil.
First remove the bones from the chicken, and then insert a flower knife into the chicken to make the chicken leg meat eat better for a while during the curing process. After the flower knife is cut, add cooking wine, pepper, dried red pepper, ginger onion and salt to the chicken leg and marinate for 20 minutes. One is to make the chicken leg meat taste better, and the other is to remove the fishy smell from the chicken leg meat.
When curing chicken, you can stir the batter. Note that the ratio of flour to dry starch is 2: 1, then add a little baking soda, add water and stir gently to make a paste. The batter can flow in a line on the chopsticks. Finally, add a little salad oil to the batter, so it will be more crisp when fried.
Next, put the marinated chicken in a steamer and steam for about five minutes. After the chicken legs are steamed, they are ready to be fried in the oil pan. Before frying, put the cooked chicken into the batter and wrap it evenly. Then, when the oil temperature reaches 80%, put them into the pot. When the chicken is fried to golden brown, take it out and slice it. Put the meat slices on the plate.