Fragrant Crispy Chicken Legs - cooking recipe

Ingredients

2 lbs chicken legs
Marinade
1 teaspoon Chinese five spice powder
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup thin light soy sauce
1 teaspoon sesame oil
2 tablespoons dry sherry or 2 tablespoons rice wine
1 tablespoon minced fresh gingerroot
1/3 cup cornstarch (more or less)
oil, to deep fry

Preparation

Marinate the drumsticks for 4- 5 hours, refrigerated.
Improvise a steamer (or use one of the Chinese steaming devices).
Steam the drumsticks for one hour, covered with aluminum foil that has several small holes pierced in it.
(Check water level in steamer from time to time to make sure there's still some water left).
Air dry the drumsticks for a couple hours.
When ready to deep fry, dredge the steamed drumsticks with cornstarch.
Heat oil to 350- 375\u00b0 and cook the drumsticks a few at a time until golden brown.