Picnic Chicken Legs
|Soy sauce||3 Tablespoon|
|Chicken drumsticks/8 legs and thighs||3 Pound (16 Drumsticks)|
|Salad oil||2 Tablespoon|
Combine soy, pepper, salt, and sugar.
Rub over chicken pieces to coat thoroughly.
Let stand for 1 to 2 hours (or until next day) to marinate.
Place wok in ring stand.
Pour oil into wok to a depth of about 1 1/2 inches and heat to 375° on a deep-fat-frying thermometer.
Drain off excess marinade from chicken and pat dry.
Carefully add half of the chicken, one piece at a time, to hot oil; cook, turning frequently, for about 10 minutes or until meat is no longer pink near bone (cut a small gash to test).
Drain on paper towels and keep warm while you repeat cooking procedure for remaining pieces.