◇ Remove the excess sebum from the boneless chicken thighs, cut off the tendons on the meat surface, and expand the volume ◇ Drizzle the chicken drumsticks with rice wine and marinate for 10 minutes, then absorb the water ◇ After the chicken drumsticks are dried and skewered, sprinkle sea salt and white pepper on both sides to season ◇ Use the aluminum alloy non-stick frying pan, the chicken skin is facing down and the high-temperature heat conduction effect is good. Fry until golden brown ◇ Chicken drumsticks are thick and bulky, so it is more accurate to use a temperature probe when making multiple portions ◇ Crispy chicken skin and juicy meat, served with lemon wedges and sea salt, easy to make izakaya dishes