Crispy Sticky Chicken Thighs

Overview

How to cook Crispy Sticky Chicken Thighs at home

Tags

• snacks
• afternoon tea
• late night snack
• bbq sauce
• bread crumbs
• chicken legs
• cumin
• starch

Ingredients

Steps

1. 1 Cut off the tendons of the chicken legs and turn them into stick shapes, then marinate them with barbecue sauce, cumin and sesame oil a day in advance. This way the meat will not be burnt and will be very flavorful.

   

2. 2 Dissolve the starch with water and leave it for about half an hour. After the water and starch separate, pour away the water.

   

3. 3 Put the chicken legs into the starch and coat thoroughly.

   

4. 4 Then wrap the starch evenly with bread crumbs. You can press the surface with your hands appropriately to make the bread crumbs stick to the starch better.

   

5. 5 When the oil is 70% hot, that is, when you put chopsticks into the oil and it will bubble, put the chicken legs into the oil pan.

   

6. 6 Turn over low heat and fry once it is set. Because the chicken legs are relatively large, make sure the meat is cooked.

   

7. 7 Fry the chicken legs until golden brown, take them out, heat the oil, then put them in and fry again. This step is very important, the purpose is to force out the original oil and make the surface crispier. This re-fried food is suitable for all fried foods!

   

8. 8 The chicken legs fried in this way are crispy on the outside and juicy and tender in texture. When paired with your favorite tomato juice or salt and pepper powder, they are definitely not inferior to the spicy chicken wings of a German restaurant!