Red‑Marinated Fried Chicken Drumsticks

Pour red sauce into a glass bowl and stir with a spoon until smooth (visible at 5.5‑6.4 s).

Fill a syringe with the red liquid marinade (visible at 9.2 s) and inject the liquid into each raw chicken drumstick, ensuring full coating (visible at 10.7‑12.1 s).

Place the raw chicken drumsticks in a bowl and sprinkle the three dry spices (red spice powder, white granular seasoning, brown spice powder) over them, mixing until evenly coated (visible at 13.5‑15.0 s).

In a separate bowl, combine flour with the three dry spices, mixing them into the flour until evenly distributed (visible at 17.8‑18.7 s).

In another bowl, whisk together egg whites and egg yolks until well blended (visible at 20.7‑22.1 s).

Dredge each marinated chicken drumstick in the seasoned flour, then dip it into the beaten egg mixture, allowing excess to drip off (visible at 25.0‑27.9 s).

Submerge the coated chicken drumsticks into hot oil (the bubbling yellow liquid) and fry until the coating is golden and the chicken is cooked through.