Chicken leg meat (with skin)

Light soy sauce

Cooking wine

sugar

salt

starch

-Practice-

Cut the chicken leg with skin into large pieces. You can take off the skin if you don't like it, but I don't think it will smell good if you take it off.

Put the cut chicken leg meat into a large bowl, add cooking wine, soy sauce, pinch a little salt with your hands first, and then add a lot of starch. (Every piece of chicken should be wrapped in starch, and the overall feeling is relatively thick. )

Put a little oil in the pot (more oil if the pot is sticky) and warm the chicken pieces with small hot oil.

After frying until brown, use oil-absorbing paper (kitchen paper can also be used) to absorb the oil in the pot.

No need to change the pot. Pour the cooking wine directly into the fire, then add the soy sauce and sugar, stir well and collect the juice. I added salt to the chicken, so I didn't add salt to the juice. If it is heavy, I can add salt to the juice. ) Every piece of chicken can be wrapped in sauce.