Fragrant Crispy Chicken Legs

• 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

1. Marinate the drumsticks for 4- 5 hours, refrigerated.
2. Improvise a steamer (or use one of the Chinese steaming devices).
3. Steam the drumsticks for one hour, covered with aluminum foil that has several small holes pierced in it.
4. (Check water level in steamer from time to time to make sure there's still some water left).
5. Air dry the drumsticks for a couple hours.
6. When ready to deep fry, dredge the steamed drumsticks with cornstarch.
7. Heat oil to 350- 375u0b0 and cook the drumsticks a few at a time until golden brown.

chicken, marinade, spice powder, sugar, salt, thin light soy sauce, sesame oil, sherry, fresh gingerroot, cornstarch, oil

Taken from www.food.com/recipe/fragrant-crispy-chicken-legs-81125 (may not work)