When I was studying in Japan, the grandmother of a restaurant taught me. At that time, I was working in her restaurant, which only appeared when the dishes were in the staff. The grandmother’s son is the manager. He told me, “This is the favorite food of his students.” I have been back to China for many years and this taste has been missed. . . This chicken nugget uses less oil so I called him fried chicken, but it tasted like a fried chicken. [I don't have the habit of counting grams for cooking, it's all based on feeling. Cooking is not as rigorous as a cake, and there is nothing wrong with the salt! 】
The chicken legs are cut into large pieces with skin. (I don’t like the skin, I can get rid of it, but I don’t feel it is fragrant.)
Cut the chicken legs into a large bowl, add the wine, soy sauce, a small amount of salt, hand rub evenly, then put a lot of starch (each piece of chicken must be wrapped with starch, the overall feeling thick)
Put a small amount of oil in the pan (if the pot is more sticky, put more oil).
After frying until browned, use oil-absorbing paper (kitchen paper) to suck the oil from the pot.
Do not change the pot, open the fire directly into the cooking wine first, then add raw and white sugar, stir fry evenly and then juice. (I added salt to my chicken, so I didn't add any salt in the juice. If the juice is heavy, you can add salt.) Each piece of chicken can be wrapped in sauce.
Finished after collecting juice! Loading!