1, Grate the ginger and set aside.

2, wash the chicken thigh meat, cut it into proper size and sprinkle with salt.

3, Squeeze all the ginger juice from the ginger puree in 1 into 2 and leave it for about 30 minutes.

4, then put the oil into the pot and heat it, try to keep the temperature of the oil around 170 degrees.

5: Coat the chicken pieces in 3 with chestnut flour and deep fry them in the oil at 170 degrees.

6, low-temperature fried chicken pieces to be placed for a little longer super long will not affect the taste.

7, no chestnut flour can be replaced with low gluten flour.

8, take out the oil control after drying the plate, don't forget to have some lemon with it.