Hello, I'm a skinny monkey. I'm looking at the skinny monkey kitchen. I'm sharing a variety of home food practices for you every day. Speaking of chili chickens, a lot of people think it's a Sichuan specialty. Actually, the real famous is Chongqing's hot chicken, and it's different. Chongqing chili chickens are green and red, soft and spicy, and are favoured for food throughout the country and the world. The real chili chickens are made of the whole chicken, with a variety of sauces, such as dry peppers and peppers. We usually do chili chickens at home to reduce costs by replacing them with chicken leg meat, and although the mains are different, the pace of production is the same. Many people make chili chickens that are dry and hard, or they don't smell in chicken, even the smell of chicken. This is mainly due to the uncontrollable temperature during the production process, and the fact that the chicken didn't taste the chicken before the frying, because it's hard to make the inside taste when it's over. Today, skinny monkeys teach you the common-style dry chili chickens, which not only spicy, but also smelly chicken, without any smell of chicken. If a friend likes to eat chili chickens can study together。
