Spicy Chicken Drumsticks
1.
Cut the back of the chicken thigh lengthwise by 2-3 cuts until the bones are visible, so that it is easy to taste and easy to fry;
2.
In a large plate, add chicken drumsticks, add 2 tablespoons light soy sauce, 1/4 teaspoon salt, 1/4 teaspoon sugar, 1 tablespoon cooking wine, 1/2 teaspoon pepper, 1/4 teaspoon paprika, chili powder (Cayenne) 1/4 teaspoon and 1/2 teaspoon of Chinese pepper powder, pickle with your hands and massage each leg, put it in a compact box or compact bag overnight;
3.
When you need to fry, use a bowl, add 1 tablespoon of low-gluten flour, 3 tablespoons of corn starch, 4 tablespoons of water, 1/2 teaspoon of red pepper powder (Parprika) and 1/2 teaspoon of refined salt. Stir well to make a paste;
4.
Put the pot on the stove, turn on the fire, put the oil, and then evenly paste the chicken thighs, and pay attention to open the cut meat to hang the paste;
5.
Wait for the oil to heat up to 40-50%, that is, put a little batter, and you can see bubbling in the pan. Add the chicken legs and slowly fry them until there is no blood seepage. Drumsticks are fully cooked, strained with oil, and allowed to cool for a while, ready for consumption.
Tips:
1. Don't get too hot during the initial bombing, otherwise the outside will be burnt and the inside will not be cooked;
2. Re-frying makes the skin more crispy and can make the meat penetrate.
