1. Material: 250g high-gluten flour, 35g sugar, 3g yeast, egg 1, milk 1 10g, 20g butter, sesame seeds, drumsticks 1, a little shredded ginger and soy sauce 1.

2. Boned the chicken thigh with kitchen scissors, peeled and oiled it, divided it into several parts, knocked it on both sides with the back of the knife, then marinated it with shredded onion and ginger, salt, black pepper, cooking wine, soy sauce, oyster sauce and honey for five minutes, and then refrigerated the chicken leg overnight.

3. Add sugar, yeast, eggs and milk to the high-gluten flour and knead it into dough. Then add butter and knead until the butter is absorbed. The dough is smooth and elastic. This step can be carried out in the chef machine and bread machine. Put the dough in a warm place and ferment it to twice its size.

4. The fermented dough is divided into six parts, each part is about 76 grams. Shape the seeds into a circle, soak them in water and wrap them with sesame seeds, and leave them in a warm place for another hour.

5. Bake the fermented hamburger blanks in the oven 180℃ 15 minutes, and take them out for cooling.

6, starch and flour are mixed one by one, the chicken leg meat is first powdered and then rinsed in a bowl filled with water, then powdered and repeated for two or three times, and the chicken surface has scales. Heat the oil pan to 50% heat, add chicken pieces, fry until golden brown, and take out.

7. Cut the hamburger blank horizontally, put chicken legs and lettuce in it, and finally squeeze in your favorite sauce.