Cooking Steps

1. 

   Step1:Add pepper, cooking wine, soy sauce, oyster sauce, chicken powder, raw powder and marinate for 20 minute

2. 

   Step2:Wash the colorful leaves and dry them (otherwise, oil will be splashed during the explosion

3. 

   Step3:The chicken pieces are rolled up in colorful leaves. The tail is inserted with toothpicks and meat to prevent them from spreading when fried

4. 

   Step4:It's ready to explod

5. 

   Step5:Oil temperature 180 degrees. About five minutes. Is it evenly fried on the opposite side

6. 

   Step6:After frying, use oil absorption paper to absorb the oil. After setting, you can start to eat. The flavor of colorful leaves mixed with chicken pieces is a typical Thai dish.

7. 

   Step7:It can match with Li Jinji sweet and sour sauc

8. 

   Step8:It can also be used with Thai condiments (Thai fish sauce, lemon juice, sugar, lemon leaves, prickly ash, water and flowers are my nine layer flower