Cumin-fried chicken legs

Overview

Take a bite, the skin is crispy and tender, and the mouth is full of fragrance...

First wash the chicken legs, cut them in half, cut them in the middle and lay them flat
Sauce: a little chicken powder, MSG, oil, oyster sauce, dark soy sauce, light soy sauce, mix well and set aside
Blanching: Boil water, add a few slices of ginger, boil again, put the chicken legs into the pot and cook until cooked
Frying: Put an appropriate amount of oil in the pan, fry the ginger slices first, then add the chicken legs and fry until golden brown (fry the skin side first)
Brushing the juice: When the chicken legs are fried, remember to turn down the heat to a low heat, then rinse with the prepared juice, rinse both sides, and then fry both sides, then add a little cumin powder and chili powder, fry both front and back, turn up the heat, and then fry for a while
Finished product pictures