1. Remove the bones of the chicken legs and use a fork to make it easy to taste. Add one teaspoon of minced ginger, one teaspoon of minced garlic, some salt, and two tablespoons of sake to marinate for more than 30 minutes.
2. When marinating the chicken, make the sauce: two spoons each of soy sauce vinegar, one spoonful of sesame oil, one spoonful of sugar, one teaspoon each of minced ginger and minced garlic, one teaspoon of fire onion (there is no scallion at home, use fire onion instead)
3. Finally add a little chili to complete the sauce. (It's better to use fresh millet peppers)
4. Pat the marinated chicken with cornstarch on both sides.
5. Fried.
6. Fry until golden brown and drain.
7. Cut open and top with sauce.
Tips:It is better to match it with a refreshing vegetable salad, which can relieve the greasiness of the fried chicken and just spread it directly under the fried chicken (after taking the photo, I remembered that my salad was still lying in the bowl next to it). For the vegetable salad, simply use arugula, baby spinach and small tomatoes with a little olive oil. The sauce for fried chicken can also be used in salads, so there is no need to make additional salad dressings.
