1. Cut the chicken thighs from the bottom with scissors to remove the bones, then pat them loose with the back of a knife, and then insert a few holes with a toothpick to taste, add the cooking wine, ginger slices, and green onions to marinate for half an hour.
2. Put all the spices in a bowl and mix well.
3. Heat oil in the pan, add the marinated chicken thighs and fry, first fry the skin side and fix it.
4. Flip and fry until browned on both sides.
5. Pour in the prepared sauce and bring it to high heat until thick.
6. Keep turning the chicken, evenly coat the sauce and collect the juice.
7. Take out the chicken nuggets.
8. Cut it evenly. This cut is a little thin and can be widened.
9. Then blanch any vegetables you like, put them on a plate with the rice, and top with the sauce at the end. You can also sprinkle some white sesame seeds on the chicken legs.
