1 cup vegetable oil
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 (4 ounce) can chicken broth
1 egg
1 tablespoon chicken bouillon granules
2 green onions, thinly sliced
In a large skillet, heat vegetable oil over medium heat. Stir in the garlic and red pepper flakes. Cook and stir for about 2 minutes. Return skillet to high heat. Gradually stir in broth; continue cooking for about 4 minutes, stirring to distribute bouillon between all pieces.
Place chicken in skillet and cook for 7 minutes, flipping breasts frequently. Season with salt and pepper.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Scrub chicken feet with a paper towel-lined plate.
Remove neck joints and crack skin with a wooden spoon. Place chicken in hot oil. Heat about 15 minutes to 10 minutes, flipping breasts constantly. Remove ribs, eggs and bouillon from pan and place in skillet with liquid and chicken. Heat about 5 minutes, until chicken is cooked through. Remove chicken from pan and discard skin.
Remove chicken from pan and spoon the chicken mixture over breasts while still in the pan.
⭐ ⭐ ⭐ ⭐