For the chilli onions, peel the garlic and shallots and dice them very finely. Clean the chillies, cut lengthwise, remove seeds, wash and chop very finely. Clean and wash spring onions and cut into thin rings. Heat 2 tablespoons of oil in a frying pan. Fry garlic, shallot and chilli in it at medium heat while stirring for 1-2 minutes. Add spring onions and fry briefly. Put them in a small bowl and set aside
If necessary, remove the bones from the chicken legs. Cut the meat along the bone. Then use a sharp knife under the bone and cut out the bone and remove it from the meat. Wash the meat, dab dry and cut crosswise into 4 pieces
Heat frying oil in a wide pot to approx. 180 °C (measure with a roast thermometer or hold a wooden stick inside - if bubbles rise on it, the correct temperature has been reached). In the meantime season the chicken pieces with salt and pepper. Turn in cornstarch. Shake carefully so that the excess starch falls off
Always fry only as many chicken pieces in hot oil for 3-4 minutes so that they can swim freely. Turn more often. Let them drip off on kitchen paper. Sprinkle with the chilli onions before serving. Served with: Asian sauce