Spicy, crisp and tender


Two chicken legs
4 tbsp vegetable oil
1 small piece of ginger
1 / 2 onion
1 teaspoon salt
1 tsp sugar
1 / 2 tsp MSG
1 / 2 tsp pepper
1 teaspoon cooking wine
1 piece of shallot
15g dry pepper
1 tsp cornstarch


Step 1
1. Dice the big chicken leg, marinate it with cooking wine, salt and water powder for 20 minutes, add enough salt once, and then fry the chicken leg without adding salt

Step 2
(I used 7 dried peppers. I was sweating when I ate them, so the specific amount depends on how hot I eat.)