1. Soak chicken legs and breasts in water for 2 hours to remove blood.
2. Remove bones from chicken legs.
3. The chicken breast is chopped with small bones into small dices.
4. Put the diced meat in a large bowl, add pepper, five-spice powder, monosodium glutamate, and sugar.
5. Add light soy sauce and cooking wine, mix well and marinate for 10 minutes.
6. Add the flour and beat in the eggs.
7. Mix well into a thicker paste.
8. Heat the oil pan.
9. The chicken pieces can be evenly covered with the batter, and they will expand immediately after being put into the oil pan. The oil temperature is about 80% hot.
10. Fry until it turns slightly yellow, remove it, reheat the oil pan, and re-fry.
11. Re-explode again, the color is golden yellow.
12. The color is slightly lighter, so you can stay in the pot for a while.
13. Until they are golden brown and out of the pan.
Tips:The thick bones of the chicken legs can be removed, and the small bones of the chicken breast do not need to be removed. The crispy meat with bones tastes better. If you don’t like the spicy taste, you can use it without pepper. It has five flavors. The crispy taste is best when fried.
