1. Cut the chicken legs into 4 cm pieces, add the cooking wine, star anise, ginger slices, chopped green onion, pepper, and salt and stir well. Marinate for 6 hours.
2. The marinated chicken pieces are blanched in a pot (about 20 minutes)
3. Remove the blanched chicken nuggets and coat them with dry starch. Pour out the chicken broth and set aside.
4. Put the salad oil in the pot and heat it to 60% heat. Add the chicken pieces and fry for 5 minutes.
5. Remove the fried chicken nuggets and serve on a plate.
6. Pour out the oil in the pot, add 2 spoons of chicken broth, 5ml of soy sauce, 10g of chicken powder, 150g of sugar, and 20g of vinegar. Bring to a boil over medium heat to thicken.
7. Sprinkle slices of red pepper and green pepper on the chicken nuggets, pour the sweet and sour sauce evenly on the chicken nuggets, and add coriander to garnish. You're done with meringue and chicken nuggets!
Tips:The chicken nuggets should be marinated for a longer time, otherwise they will not taste good. Heavy-mouthed friends can add a little more salt when coating dry starch. The oil temperature of the fried chicken nuggets should not be too high, so as to avoid frying, it will not achieve the effect of crispy on the outside and tender on the inside!
