Fried Crispy Chicken Legs
Ingredients
- 2 Chicken legs
- ½ tbsp Brown peppercorn salt
Ingredients A:
- 1 tbsp Brown peppercorn
- 1 Star anise
- 1 Slice cinnamon stalk
- 2 tsp Salt
Ingredients B:
- 1 tbsp Syrup maltose
- 1 tbsp Vinegar
- 1 tsp Cornstarch
- ½ Lemon
Preparation
- Cook 4 cup boiling water in pan with “Ingredients A” for 5 minutes. Put the chicken legs in, continue to boil for 5 minutes.
- Take the chicken legs out, pat dry, mix 2 tbsp hot water in a bowl with “Ingredients B”. Then rub on chicken legs several times, then hang it up in a drafty place to wind dry for 6 hours.
- Deep fry the chicken legs in hot oil over medium heat until golden brown, take out the chicken legs and drain, cut into ½" long sections. Arrange on platter, Serve with brown peppercorn salt and lemon slices.