Chicken leg, onion, ginger, pepper, oyster sauce, salt, cooking wine, sugar, flour, starch, custard powder and eggs.

Production steps:

Step 1: Soak the chicken leg in clear water, soak out the blood inside, fully clean it, and stick a small hole with a toothpick, so as to facilitate the taste. After all the holes are pierced, take them out and drain them, and put them in a plate for later use.

Step 2: Put the drumsticks in a big pot, then add the onion and ginger slices (a little more to remove the fishy smell), and then add some salt, cooking wine, pepper and sugar to taste.

Step 3: Wash your hands, mix them evenly, and then marinate them for 30 minutes to make the chicken legs fully tasty. During the curing process, it is necessary to mix more so that the chicken legs can be fully and evenly tasted.

Step 4: Prepare a large bowl, add dry flour and dry starch in the ratio of 1: 1, add a little custard powder to enhance flavor, and then stir evenly with a spoon; Beat two eggs into the bowl and mix them thoroughly with chopsticks.

Step 5: Take out the marinated chicken leg, first wrap it with a layer of flour, and grasp it by hand to compact it; Then wrap a layer of egg liquid, wrap a layer of flour after wrapping, and grasp it by hand again to compact it; Then wrap a layer of egg liquid again, then wrap the third layer of flour, and compact the flour in the same way. Finally, shake off the excess flour on the surface and put it in a plate for later use.

Step 6: Heat the pan fully and then add the cooking oil. When the oil temperature is 40% hot, add the chicken legs, and turn on the low heat and fry slowly. Don't touch the chicken leg immediately after it is put into the pot. After the skin is fried to shape, turn it slightly with a spatula so that it can be heated evenly. Fry for about 15 minutes, and fry the chicken legs until they are crispy and golden.

Step 7: Continue to fry slowly on low heat until the chicken leg is almost fried, and then fry on high heat for about one minute to make the skin of the chicken leg more crisp. After frying, take it out with a colander, dry the oil and put it on a plate. Sprinkle some cumin powder or Chili noodles while it is hot and you can eat it!

Making key points:

1. Please mix the chicken legs more during curing, so that the chicken legs can taste evenly.

2. When frying chicken legs, please choose new oil, and then the chicken legs should be cooked at low oil temperature.

The chicken legs fried in this way have crisp skin and tender meat, and none of them are enough to eat, and the taste is not lost at all. Help yourself to have plenty of food and clothing, and you can also make a crispy chicken leg, which is delicious with beer!