1, remove the fat from the chicken fork, fry into large pieces, wash with water and drain. Add soy sauce, salt, cooking wine and mix, then add chicken powder and mix well, wrap with plastic wrap. Put in the refrigerator to marinate for 24 hours.

2. Heat the oil in a pan over high heat, you can put in some chopped scallions first to see if the oil temperature is right. When the oil is bubbling, put the chicken fork in one piece, not all at once.

3, with low heat, about 3 minutes to fry the chicken fork surface golden brown can be removed.

4: Increase the heat to high, wait until the oil heats up, put the chicken fork in again, and deep-fry for 30 seconds. Wipe off the excess fat with paper towels and serve.