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Ingredients: 2 chicken legs

Accessories: 100 grams of original fried rice

Seasoning: 50g Chubang tomato sauce, 100g Chubang garlic chili sauce, 25g Chubang onion and ginger cooking wine, 25g Chubang pure rice vinegar, 20g white sugar, appropriate amount of Chubang grain blending oil, appropriate amount of salt, starch Appropriate amount, 10 grams of minced garlic

Production process:

1. Cut the chicken legs into pieces of the same size, add salt, Chubang onion and ginger juice, cooking wine, and starch;

2. Heat the pot and add Chubang grain blended oil to 60% heat. Add the battered chicken balls and deep-fry until crispy on the outside. Take them out until golden in color;

3. Leave the oil in the pan and sauté the minced garlic until fragrant. Add Chubang garlic chili sauce, Chubang onion and ginger cooking wine, water, Chubang tomato sauce, sugar, and Chubang pure rice vinegar to adjust the flavor. Add in the fried chicken. Coat the balls evenly with juice and pour out;

4. Add fried rice one by one and serve on a plate for decoration.

Features: Sour, spicy, sweet and salty, crispy on the outside and tender on the inside.