1. Wash the chicken thighs with kitchen paper to soak up the moisture, and spread them into two slices. Spread the garlic paste with a little salt and pepper and let marinate for 15 minutes.
2. Pour the flour, salt, chili powder, and five-spice powder into the fresh-keeping bag, tie it and shake it evenly.
3. Lay the marinated chicken legs flat in the mixed flour, sprinkle as much flour as possible on the upper side, and then press on it with your fingers a few times. Turn it over, sprinkle flour on the other side, and then flick it with your fingers a few times, then pick it up and shake off the excess flour.
4. Pour the oil in the pan and heat it to 180°C, then put the chicken slices in the pan and fry until the oil is drained.
5. The toast is toasted in advance (I like to eat baked toast, not toasted). Put shredded lettuce on the toast and squeeze the mayonnaise.
6. Put the fried chicken on it.
7. Cover with another slice of toast. When cutting, the four corners can be fixed with toothpicks.
Tips:1 The amount of flour used to wrap the chicken is a little bit too much, so it won’t be able to wrap without it.
2 In the third step, use your fingers to press the chicken slices sprinkled with flour, so that the fried batter will have scales, and the crispy texture of the fried chicken comes from the scales.