8-10 chicken lgs

MARINADE:

1 tbl. 5 spice powder
1/2 tsp. salt, optional
1/2 c. soy sauce
1 tsp. sesame oil
2 tbl. wine
1 tsp. chopped ginger
6 pcs. dried orange peel, soaked

MIX IN A PAPER BAG:

1 tsp. fagara pepper
1 1/2 c. corn starch
1 tbl. 5 spice powder

Cut bottom bone off leg and marinate 1 hour, turning frequently. Put legs and marinade in bowl with the marinade covering all the pieces. Steam 45 minutes. Take out and cool. Mix fagara, 5 spice, cornstarch in a bag. Add the chicken legs and shake bag until covered. Heat oil for deep frying, 2-3 cups. Deep fry 3 legs at a time, after shaking with corn starch mixture, for 3-4 minutes.