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  1

  Debone the chicken legs, cut the meat into pineapple grids with a knife without breaking the skin, add 1 tablespoon of light soy sauce, 1/3 teaspoon of pepper, and 1 tablespoon of cooking wine Spoon, use your hands to marinate evenly, and let stand for 20 minutes;

• 

  2

  Put cornstarch on the plate and dip the meat side into enough cornstarch;

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  3

  Turn over and coat with cornstarch, then shake off excess starch;

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  4

  Heat the pot over medium-low heat, put in the base oil, and place the chicken legs with the skin side down;

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  5

  Fry slowly until golden brown;

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  6

  Turn the chicken over and fry until golden brown;

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  7

  Put 2 tablespoons of chicken juice, 1/2 tablespoon of tomato juice, 1/2 tablespoon of sugar, 1/4 tablespoon of refined salt, 1/2 tablespoon of sesame oil and cornstarch in the pot 1/2 tablespoon, add 1/3 cup of water, raise to medium heat, stir constantly;

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  8

  Burn until big bubbles form;

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  9

  Pour it on top of the cut chicken pieces. You can also prepare a small dish of chicken juice for dipping.

Tips

1. Using cornstarch to make the coating of chicken thighs is crispier, but using flour will not make it so hard;
2. The ladles, spoons and measuring cups used by the author in any food blog posts such as cooking and baking are all international standard measuring instruments. They are not the spoons and cups we usually use to mix drinks and hold food at home or in restaurants. Please note that.