1.
Debone chicken legs.
Put the chicken thighs on the side of the skin with a fork, add [Group A], put them in a sealed bag and marinate them evenly, put them in the refrigerator, and marinate for at least 30 minutes.
2. Brush the bottom of the oven version of tin foil with some oil, and then put onion shreds
3. Put the chicken thigh skin upwards, and pour the excess soup evenly on the chicken skin.
4. Preheat the oven at 200°, up and down, and bake for 30 minutes
5. Add a drop of oil to the frying pan version, remove the marinated chicken thighs (the sauce should be drained, otherwise it will burn off), fry the chicken skin down, cover both sides for a total of 6-8 minutes, turn it over halfway Noodles, fry the chicken.
6. Pour in the excess soup and onion, turn the heat to medium-low to collect the juice, turn it over, so that both sides are covered with juice.
