1. Cut the chicken leg several times, add onion, Jiang Mo, 2 tablespoons of cooking wine, half a spoonful of salt, 1 spoon of oyster sauce and 1 spoon of pepper, and marinate for several hours.

2. Wrap the marinated chicken leg with a layer of starch, knead it evenly, repeatedly coat it with powder, then dip it in egg liquid, and finally wrap it with a layer of bread crumbs.

3. Add oil to the pot. When it is 50% hot, put a small bubble around the chopsticks, and then add the chicken legs and stir-fry slowly.

4. Fry the chicken legs until golden and crisp, about 15 minutes. Take them out and dip them in your favorite sauce.