Main ingredients:
Chicken thighs500 grams
Auxiliary ingredients:
2 teaspoons of cooking wineGinger10 gramsStarch 5 teaspoonsBarbecue sauce 2 tablespoonsEgg1 piece
Bread crumbs
5 teaspoons of rice bran

1. Clean the ingredients thoroughly.

2. Boil water in a pot, add ginger slices and cooking wine for ten minutes.

3. Remove from heat and let it cool down.

4. Puncture some holes on the surface with a toothpick to aid seasoning absorption.

5. Mix barbecue sauce with water to form a paste.

6. Pour the prepared marinade into a dish, mix well.

7. Place all ingredients in a bag and refrigerate for overnight marination.

8. Prepare starch, egg batter, bread crumbs.

9. Coat the chicken thighs with starch first.

10. Dip them in the egg batter bowl next.


11. Finally, coat them with bread crumbs.

12. Repeat steps 9-11 for all pieces.

13. Heat oil in a pan to seven-tenths full.

14. Fry on low heat.

15. Stir occasionally with chopsticks to ensure even heating.