1. Cut the drumstick twice to remove the two large bones.
2. Chop into slightly larger pieces.
3. Add one spoonful of cooking wine, one spoonful of five-spice powder, one spoonful of oyster sauce, one spoonful of salad oil, a little white pepper, one spoonful of salt, one spoonful of white sugar, and stir well.
4. Add two spoons of cornstarch and marinate for ten minutes.
5. Equipped with a large handful of dried chilies, washed and set aside, you can cut them if you like spicy food.
6. A small handful of pepper, green onion, sliced garlic.
7. Start the pot and heat the oil, and the oil is 50% hot.
8. Add the chicken thighs and fry slowly over medium and small heat until the shape is set, remove and cool. The oil is 70% hot, re-fry in the pan until the surface is golden and remove the oil control.
9. Leave a little oil in the pot, add the pepper, garlic slices, and green onions to burst the fragrance.
10. Pour in the dried chili and stir fry for the aroma, add the fried chicken thighs, add a little salt, a spoonful of chicken essence, and stir fry quickly.
11. Add cooked peanuts, white sesame seeds, and green onions, and stir-fry a few times.
12. Lift the pot and serve it on the plate.
Tips:1. When marinating chicken, you can master the saltiness at one time according to your own taste. Adding salt later can only have a salty taste on the surface.
2. When frying the chicken, fry it slowly at low heat until it is set, then re-fry at high heat until it is golden and crisp.
