1. 3 chicken drumsticks are cleaned.
2. Use scissors to cut from the middle of the chicken leg to remove the bones. Use a fork to poke a small hole on the chicken skin to make it easier to taste, and it can also prevent it from shrinking during frying.
3. Prepare the 3 chicken legs, wash off the blood, dry the water, put in a large bowl, add appropriate amount of ginger, appropriate amount of thirteen incense, 1 tablespoon of rice wine, and appropriate amount of salt. Marinate for half an hour.
4. Adjust the sauce. 3 tablespoons of light soy sauce, 1 tablespoon of honey, 2 tablespoons of rice wine, appropriate amount of water.
5. Heat an appropriate amount of salad oil in a pan, add the oil to the chicken thighs, with the skin side down. Keep pressing the chicken legs with a spatula to quickly fry out the moisture.
6. Fry until golden and turn it over.
7. Fry until golden on both sides, insert a toothpick into bloodless water, and the chicken thigh is basically cooked.
8. Add the prepared sauce, bring to a high heat and turn to medium or simmer for about 5 minutes.
9. Cook until the soup is sticky and wrap the chicken thighs. Serve. Remember not to drain the soup and use it for bibimbap.
10. The cooked chicken drumsticks are served.
11. Enjoy with rice.
Tips:1. The boneless chicken thigh has a small hole on the skin side, which is convenient for tasting and prevents shrinkage during frying.
2. In the frying process, use a spatula to continuously press the chicken, so that the water will fry faster.
3. The soup does not need to be dried, and it tastes better when used for bibimbap.
4. Light soy sauce has saltiness, so the amount of salt should be adjusted.
