spicy chicken
Chili chicken cooked in the traditional way consumes oil and the meat is still very hard. After improvement, it is crispy on the outside and tender on the inside, and the method is simple and does not consume oil. It tastes dry, loose and spicy, and is especially eaten with rice.
Recipe Recommendations
- chicken appropriate amount
- peanuts appropriate amount
- dried chili appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- edible oil appropriate amount
- cumin powder appropriate amount
- pepper powder appropriate amount
- chicken essence appropriate amount
- liquor appropriate amount
Steps for spicy chicken
1
The raw materials are as shown above. The dried peppers are hotter when cut open, but I cut them half and half without cutting them.
2
Cut the chicken into slices, marinate with 1 teaspoon salt, 1 teaspoon light soy sauce, 1 teaspoon five-spice powder, 1 teaspoon white sugar, 2 tablespoons cooking wine, and 1 teaspoon cooking oil for 30 minutes
3
Boil water, quickly put the chicken in, bring it to a boil, and pour a tablespoon of white wine. Boil it again, remove it out, wash it and dry it.
4
Put 80% of the hot oil in the chicken, half-fry and half-fry over high heat until golden brown, without too much oil. When it is slightly yellow, fish it out and put it in again.
5
After frying twice, strain all the oil, add salt, cumin powder, and pepper powder, and stir fry well.
6
Pour in the dried peppers, garlic slices, star anise, and pepper, stir-fry until fragrant, and make the dried peppers crispy. Add the fried peanuts, mix well, sprinkle with a little chicken essence and serve.spicy chicken Make Tips
The three processes for spicy chicken are: 1. Pickling-you must add enough salt to the pickled chicken, because it is difficult to add salt to the fried chicken. A teaspoon of salt is not too much, because there is a blanching step in the middle that will wash off the salt. 2. Blanching water-Why blanching water? When blanching water comes, the chicken will be half-cooked. During the frying process, as long as it is crisp on the outside, so that the chicken will be crispy on the outside and tender on the inside! Second, frying chicken directly with oil will be very dirty and difficult to use again. After blanching and draining, the chicken is clean, so the oil will not be dirty. 3. Deep frying-the second double frying method can quickly ensure that the outside is crispy. If you keep frying, too much water will be lost. This time, the fried chicken was replaced by half-fried and half-fried. On the one hand, it saved fuel, and on the other hand, it could be fried and colored quickly. Next: When marinating the chicken, add some soy sauce and white sugar to make it more delicious. The purpose of putting cooking oil is to make the meat smoother and tender! I like spicy children's shoes and can put chili powder in it. My family recently quit spicy food, so this is more conservative and not very spicy.