八大锤
Eight chicken legs, shaped like little hammers, are marinated, fried, and braised to perfection. Crispy skin, tender meat, rich flavor—a showstopper for banquets.
Ingredients
20 items- Chicken legs (drumsticks) 8
- Ginger 1 piece
- Garlic 3 cloves
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- All-purpose flour 100g
- Cornstarch 50g
- Egg 1
- Water as needed
- Cooking oil 500 ml
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Sugar 1 tbsp
- Oyster sauce 1 tbsp
- White sesame seeds to taste
- Green onions 2
Nutrition
Steps （8 steps）
Clean 8 chicken legs, pat dry with paper towels. Score 2–3 deep cuts on each leg to the bone for better absorption.
In a large bowl, combine 2 tbsp light soy sauce, 1 tbsp cooking wine, 1 tsp salt, 1/2 tsp white pepper, ginger slices and minced garlic. Add chicken and massage for 5 minutes to coat evenly. Marinate for 30 minutes.
In another bowl, mix flour, cornstarch and egg. Gradually add water while stirring to form a thick, slow-flowing batter. Let rest for 10 minutes.
Heat oil in a deep pot to 160°C (when a chopstick inserted forms dense bubbles). Coat each marinated chicken leg evenly with batter and fry over medium heat for 6–8 minutes until golden brown and set. Remove.
After all legs are fried, raise oil temperature to 190°C. Deep-fry the legs again for 30 seconds until extra crispy. Drain on paper towels.
In a separate pan, heat a little oil. Sauté ginger slices, green onion sections, star anise, cinnamon stick and bay leaves over low heat for 1 minute until fragrant.
Add fried chicken legs, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar and enough water to reach halfway up the legs. Bring to a boil, then reduce to low heat, cover and simmer for 15 minutes.
Remove the lid and turn to high heat to reduce the sauce, stirring constantly, about 5 minutes, until the sauce thickens and glazes the chicken. Sprinkle with white sesame seeds and green onions before serving.
Tips
Longer marinating time enhances flavor; the double-frying step is crucial for ultra-crispy skin; keep stirring while reducing sauce to prevent sticking.
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