Crispy Fried Chicken Legs

Name: Crispy Fried Chicken Legs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 12 Oil-braised chicken legs (remove all fine hairs, wash and pat dry); 10 g Star anise; 15 g Fennel seeds; 25 g Cinnamon bark; 15 g Soy sauce; 25 g White sugar; 25 g Caramel color; 25 g Yellow rice wine; 50 g Sliced green onion; 25 g Sliced ginger; 5 g Salt (for marinating); 5 g MSG (sprinkle after frying); 1000 g (actual usage 100 g) Soybean oil (for frying); 50 g Starch; 40 g Chili sauce (serving side); 25 g Sichuan peppercorn salt (serving side); 10 g Sesame oil (for marinating and rubbing)

Korean-style fried chicken legs, golden in color, aromatic, crispy and crunchy.

1h 0m

Easy

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Ingredients

Oil-braised chicken legs (remove all fine hairs, wash and pat dry) 12

Star anise 10 g

Fennel seeds 15 g

Cinnamon bark 25 g

Soy sauce 15 g

White sugar 25 g

Caramel color 25 g

Yellow rice wine 25 g

Sliced green onion 50 g

Sliced ginger 25 g

Salt (for marinating) 5 g

MSG (sprinkle after frying) 5 g

Soybean oil (for frying) 1000 g (actual usage 100 g)

Starch 50 g

Chili sauce (serving side) 40 g

Sichuan peppercorn salt (serving side) 25 g

Sesame oil (for marinating and rubbing) 10 g

Instructions

Marinating and Steaming

Remove all fine hairs from the oil-braised chicken legs, wash them, pat dry with a clean cloth, place in a ceramic basin, rub the legs with salt, sugar, caramel color, soy sauce and sesame oil, then add yellow rice wine, star anise, fennel seeds, cinnamon bark, sliced green onion and sliced ginger, steam over water until tender, take out, drain the cooking liquid and set aside.

Frying Chicken Legs

Heat the frying pan, add soybean oil, heat until the oil gives off a thin wisp of smoke, add the chicken legs, fry over high heat until the legs turn golden red, pour into a colander to drain excess oil, fry each one thoroughly, sprinkle with MSG, arrange in a serving dish, and serve with small side dishes of Sichuan peppercorn salt and chili sauce.