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1. Wash the chicken legs and remove the bones for later use (see the picture and take a knife to easily deboning).
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2. Cut the chicken thighs into pieces, add salt, white pepper, light soy sauce, a little cooking wine, and starch.
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3. Marinate the chicken thighs for about 10 minutes. Add oil to the pot. When the oil temperature is 7 to 80% hot, add the chicken nuggets one by one. The family version of the oil can be fried several times. Crisp, then use absorbent paper to absorb excess oil.
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4. Put it on the table!
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