Pan-fried chicken legs
Ingredients: ketchup,chicken essence,salt,white sesame,lettuce,chili,chicken legs,white sugar,cooking wine,onion,Jiang,garlic,soy sauce,oyster sauce,white pepper
Recipe Recommendations
- chicken legs appropriate amount
- lettuce appropriate amount
- white sesame appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chili appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- ketchup appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
- white pepper appropriate amount
Steps for Pan-fried chicken legs
1
Chop green onions, ginger, and garlic for later use.
2
Wash the chicken legs after thawing.
3
Cut the chicken leg with a knife and remove the bones. (Be careful not to cut your hands, don't throw away the bones, you can make soup)
4
After the chicken leg has been boned, cut the inner layer horizontally several times without cutting it! (Easy to taste and easy to cook)
5
Place the chicken leg meat in a clean bowl, add onions, ginger, garlic, 1 tablespoon of cooking wine, 1 tablespoon of salt, white pepper powder, 1 tablespoon of ketchup, and half a tablespoon of oyster sauce. Stir well and marinate for about 1 hour. (Remember that the longer you marinate, the better it will taste)
6
I marinated this all night!
7
Add 1 tablespoon of cooking wine, 1 tablespoon of white sugar, 1 tablespoon of soy sauce, and 2 tablespoons of water into a bowl and mix well.
8
Pour a little oil into the pan and fry the chicken skin side down until.
9
Fry well and turn over and fry. After frying both sides, pour in the mixed sauce.
10
Cover the lid and heat over medium heat for about 2 minutes, turn off the heat after the soup thickens. (Leave some soup and rice bibimbap very delicious)
11
Sprinkle with some white sesame seeds. It's fragrant and even more delicious than the ones made in the oven:
12
A delicious love meal is ready.