⬇⬇English recipe follows⬇⬇
KFC雞髀

材料
急凍雞下髀8隻
雞蛋2隻
麪粉
粗麪包糠

處理
1. 雞下髀清水解凍。
2. 大約15分鐘後倒去水分雞髀未完全解凍加入粗鹽1湯匙乸30分鐘去除雪味、腥味及加入少許鹹味。
3. 清水一邊洗淨雞髀一邊揸出血水擎乾水廚紙索乾。
4. 在雞下髀頂部厚肉部分每面鎅兩刀至見骨。
5. 雞下髀加入調味料
a. 五香粉半茶匙
b. 辣椒粉1茶匙
c. 鮑魚汁2茶匙
撈勻醃6小時以上放入雪櫃抽乾水分。

烹調
1. 慢火在煲內燒熱油900毫升。
2. 雞髀已醃了一晚預備
a. 生粉1份及麪粉1份半混合攪拌。
b. 粗麪包糠
c. 雞蛋打勻。
3. 上粉次序
a. 生粉及麪粉
b. 雞蛋漿
c. 麪包糠壓實。
4. 放已洗淨的筷子落煲如有少量氣泡冒出表示油溫大約70度。
5. 雞髀逐隻放入煲內繼續用最慢火炸5分鐘。
6. 反轉雞髀再炸5分鐘。
7. 雞髀已炸了10分鐘放在已鋪上廚紙的碟上。
8. 轉大火油已滾放雞髀落煲再炸1分鐘。
9. 不要熄火夾雞髀上碟熄火。
10. 完成可享用。

KFC chicken drumsticks

Ingredients:
Frozen chicken legs 8 Nos.
Eggs 2 Nos.
Rice flour
Thick bread crumbs

Preparation:
1. Chicken legs, defrost with tap water.
2. Pour away water 15 minutes later. Chicken legs, have not been totally defrosted, add in cooking salt 1 tbsp, season for 30 minutes to remove unpleasant smells and add some salty tastes to them.
3. Chicken legs, on one side, rinse with tap water, on the other side, squeeze the blood in them. Drain. Dry with kitchen towels.
4. Make 2 cuts on the top portion of legs as deep as to the bones.
5. Chicken legs, add seasoning:
a. Five spices powder 0.5 tsp
b. Chili powder 1 tsp
c. Abalone sauce 2 tsps
Mix well. Season for 6 hours or more. Dehumidify in refrigerator.

Steps:
1. Heat up oil 900ml at low flame in pot.
2. Chicken legs have been seasoned for 1 night. Prepare:
a. Tapioca starch 1 share and rice flour 1.5 share, mix well.
b. Thick bread crumbs
c. Eggs, beat well.
3. Crispy batter preparation:
a. Tapioca starch and rice flour
b. Egg syrup
c. Bread crumbs, press well.
4. Put a pair of clean chopsticks in wok. If there are small bubbles coming up, that means the oil temperature is about 70 C.
5. Chicken legs, put in pot one by one. Continue to deep fry at low flame for 5 minutes.
6. Flip over chicken legs, deep fry for 5 minutes more.
7. Chicken legs have been deep fried for 10 minutes, put them on kitchen towels on plate.
8. Turn to high flame. Oil boils up. Put chicken legs in pot. Fry for 1 minute more.
9. Keep flame on, pick chicken legs on plate. Turn off fire.
10. Complete. Serve.

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