1. Marinate chicken whole legs with seasoning A for several hours.
2. Dip in beaten egg and coat with corn flour mixture.Deep-fry chicken whole legs till cooked through and golden brown. Dish out and put on a serving platter.
3. In a nonstick fry pan，heat butter and fry bay leaf，potatoes and tomatoes till fragrant.
4. Pour in water and add seasoning B. Cook to a boil until potatoes are soft, tender and gravy is thick.
5. Dish out and serve the gravy with the chicken whole legs.