Sweet and sour delicacy - chicken nuggets in puff pastry sauce

Overview

Soft and delicious, sweet and sour, yet another decadent delicacy. Come and taste it, everyone!

Cut the chicken legs into 4 cm pieces, add cooking wine, star anise, ginger slices, chopped green onion, pepper and salt and stir evenly. Marinate for 6 hours.
Put the marinated chicken pieces into the pot and blanch them (about 20 minutes)
Remove the blanched chicken pieces and add dry starch to coat evenly. Pour out the chicken soup and set aside.
Heat the salad oil in the pot until it is 60% hot, add the chicken pieces and fry for 5 minutes.
Remove the fried chicken pieces and place on a plate.
Pour out the oil in the pot, add 2 spoons of chicken broth, 5ml soy sauce, 10g chicken powder, 150g sugar, and 20g vinegar essence. Bring to a boil over medium heat and thicken.
Slice red pepper and green pepper and sprinkle on the chicken pieces. Pour the sweet and sour sauce evenly on the chicken pieces and garnish with coriander. Chicken nuggets in puff pastry and sauce is done!