1. Prepared ingredients.
2. Wash the drumsticks and then cut them apart from the middle.
3. Add ginger, green onion, salt, cooking wine, mix well and marinate for more than 2 hours. (Cold in the refrigerator)
4. The marinated chicken drumsticks are cleaned from the green onion and ginger on the surface, and then a little salt, cooking wine, and eggs are added.
5. Add the right amount of cornstarch.
6. Mix well and set aside.
7. Mix cornstarch and flour in a ratio of 1:1, then add an appropriate amount of fresh spicy powder, and mix thoroughly.
8. Coat the chicken thighs with the adjusted powder.
9. All wrapped up and ready to use.
10. Heat the pan with cold oil, add the chicken drumsticks, and fry slowly until the drumsticks are mature.
11. After removing it, heat the oil on medium-high heat, and re-fry the chicken legs for about 1 minute.
12. Just remove and sprinkle with salt and pepper powder.
13. The fragrant and crispy chicken legs are fried.
Tips:1. In the process of frying, you can use chopsticks to poke the chicken legs and they will be basically cooked without blood oozing out.
2. Re-frying on high fire can force the excess oil out of the skin of the chicken legs, and the skin is more crispy.
