Cut the boneless chicken leg steak into pieces for use.

The cut chicken leg pieces are marinated with a little soy sauce, a little garlic and a little sugar.

Mixed batter: 100g medium gluten flour ++ 10g pastry flour (the ratio of flour to pastry flour is about 10: 1)+ 1 yolk; Add an appropriate amount of ice water and stir the batter evenly (the batter should be slightly thick, if it is too thin, it will not stand up when frying in the pan)

Put the chicken legs into the batter and size them evenly.

Take an oil pan and fry the chicken legs on medium heat (the chicken legs will turn black at once if the oil temperature is too high), and put them one by one, otherwise the chicken legs will stick together and become a big ball; Gently turn the chicken pieces in the oil pan to prevent the chicken pieces from sticking to each other.

After frying in medium fire for 3-5 minutes, take out the chicken pieces and let them stand for about 1-2 minutes.

Adjust the temperature of the oil pan to high temperature, and then put the chicken pieces into the oil pan. This time, it only takes about 10-20 seconds to take it out (the purpose is to color the chicken pieces and squeeze out the oil inside, so that the skin will be brittle).

After putting the chicken pieces on a plate, sprinkle with appropriate amount of seven-flavored rice and a little white pepper salt.