The first step:First clean the chicken thighs, add a spoonful of salt, wash a few times, wash out the blood inside, rinse well, drain the water reserve. Use a toothpick to tie the chicken legs, so more flavorful. Do not use a knife to cut, so that the fried chicken thigh meat more tender. After all the tie, put into the basin spare.

Step 2: Prepare two green onions, one piece of ginger, and a handful of garlic.

First, crush all the garlic with a knife and put it in a bowl, cut the ginger into julienne strips and put them in a bowl, and cut the scallions into green onion pieces and put them in a bowl.

Step 3:Seasoning. Add three tablespoons of soy sauce, one tablespoon of cooking wine, one tablespoon of cooking oil, one tablespoon of salt, one tablespoon of white pepper, two tablespoons of chili powder 20 grams of cooking oil, mix well with chopsticks and set aside.

Add soy sauce

Add cooking wine

Add oil consumption

Add salt

Add white pepper powder

Add red chili powder

Add cooking oil

Step 4:Marinate. Then pour the finished sauce into a basin, mix well with your hands and give the chicken thighs a massage for 10 minutes to let the meat absorb the sauce. Then seal it with plastic wrap and put it in the refrigerator for 2 hours to make it more flavorful.

Add the sauce

Mix well with your hands and massage for 10 minutes

Marinate for 2 hours

Step 5: Put the marinated chicken thighs into another bowl, add a good amount of dry flour, beat in two eggs, mix well with your hands, add more flour if it's too thin and know that each thigh is coated with the batter until it's coated.

Add the flour

Add the eggs

Step 6: Pour more oil into the pan, and when the oil is 4-5% hot and bubbling, put the chicken thighs into the pan in order, and don't turn the chicken thighs in the pan hastily, and gently push the chicken thighs to prevent them from sticking to the bottom when they are shaped.

In the middle, you have to turn up and down from time to time to ensure that both sides of the heat evenly, are able to deep fry. The temperature of the oil is not too high when you fry the chicken thighs for the first time, otherwise the outside will be burnt and the inside will not be cooked. When both sides of the chicken thighs are fried to golden brown, control the oil and fish out.

Step 7: Increase the oil temperature again to 8/9%, and then put the chicken thighs into the pot to re-fry once, so that the surface of the chicken thighs will be particularly crispy and delicious. The second deep-frying time does not need to be too long 60 seconds, you can control the oil and fish out. Well, spicy and crispy chicken thighs are ready, crispy outside and tender inside, fragrant and spicy, the meat completely absorbed the sauce, especially flavorful. It is really delicious.