1. Preparation and marination:
Select chicken legs (boneless with skin gives a more tender and fragrant taste), mix them with 1 tablespoon of lemon juice, a little lemon zest, salt, black pepper powder, 1 small spoon of olive oil, and 1 sprig of rosemary (optional), and let them marinate for 20 minutes to absorb the flavors.
2. Frying and shaping:
Heat a non-stick pan without adding oil (or add a little oil), place the chicken legs with the skin side down, fry over medium heat for 3-4 minutes until the surface becomes crispy and oozes oil. Then flip them over and continue frying for another 3 minutes until both sides of the chicken are golden brown and fully cooked (you can insert a fork to check if there is no blood seeping out).
3. Enhancing flavor and finishing:
Before serving, squeeze a little fresh lemon juice over the chicken, add chopped cilantro and Sichuan pepper and stir-fry evenly. Sprinkle lemon zest or fresh herb crumbs (such as parsley) on top, and serve with lemon slices on the plate.