1
Use a toothpick to poke small holes all over the chicken legs so the marinade can absorb better.
2
Place the chicken legs in a bowl.
3
Add minced garlic, salt, five-spice powder, pepper powder, light soy sauce, and oyster sauce.
4
Pour in the milk and mix well so the chicken is fully coated.
5
Cover and refrigerate for at least 1 hour.
6
In another bowl mix flour and cornstarch evenly.
7
Take the marinated chicken legs and coat them with the flour mixture. Add an egg if the coating needs more moisture.
8
Heat oil in a deep pan to medium heat.
9
Fry the chicken legs slowly until the surface becomes light golden.
10
Remove the chicken and increase the oil temperature.
11
Fry the chicken a second time for about 30 seconds until the coating becomes deep golden and extra crispy.