Fragrant Crispy Chicken Legs

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Here's an authentic chinese recipe for drumsticks that i used to serve to large parties when i was in the catering business. It's a bit complicated but worth it. They can be frozen at any point along the way - after steaming or after deep frying. (the recipe comes from

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Steps

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Marinate the drumsticks for 4- 5 hours , refrigerated.

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Improvise a steamer.

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Steam the drumsticks for one hour , covered with aluminum foil that has several small holes pierced in it.

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Air dry the drumsticks for a couple hours.

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When ready to deep fry , dredge the steamed drumsticks with cornstarch.

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Heat oil to 350- 375 and cook the drumsticks a few at a time until golden brown.

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Ingredients

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chicken legs, chinese five spice powder, sugar, salt, soy sauce, sesame oil, dry sherry, fresh gingerroot, cornstarch, oil