- chicken legs 2 pcs
salt 1/2 tbsp.
five spicies power 1/2 tsp.
wine 1/2 tsp.
pepper a pinch
malt sugar 1 tbsp.
plan vinegar 1 tbsp.
water 1/2 cup
Rub "Seasoning A" on chicken legs evenly. Marinate for 20 minutes and fix it with a toothpick.
Melt "Seasoning B" in a pot with medium heat and put it on the chicken legs.
Set the chicken legs aside for drying.
Heat up the oil to 150oC, then turn off the fire. Deep fry the chicken with medium to low heat.
After cooling down and cut to pieces, service it with pepper salt.