Pan-fried chicken legs

Overview

Brown on the outside and tender on the inside

Spicy and tender.
Wash and drain the chicken thighs and cut them in half, then turn the skin side down and tap the chicken several times with the back of a knife to break the tendons.
Add an appropriate amount of salt, ginger, oyster sauce, light soy sauce, and a few drops of lemon juice to the processed chicken legs. Put on disposable gloves and knead them evenly, then put them in the refrigerator for two hours.
Put a small amount of oil in the pot, add the marinated chicken thighs, fry over medium-low heat until one side is golden, then open the lid of the pot.
Flip and cook until golden brown on both sides.
Add red pepper, garlic and appropriate amount of salt.
Add a little water, cover and simmer for 2 minutes.
Fragrant and visibly delicious.