Recently, the number of hard-working oil pots has increased and my heart is conflicted
Spicy chicken Lao Yang's kitchen has recipes that don't need to be overcooked, and I frankly promise a lot
Crispy, tender, tender, fragrant, spicy, spicy
It's supposed to be served with wine, right?
Not only chicken, chili, and beans, which one can't make a good drinker smack?
It's a pity that I, the owner of a dish, can't drink two drinks
No wine with rice
Haha, just as bold and straightforward
spicy chicken
By ScotFerry
Recipe Recommendations
- chicken legs of 4
- dried red pepper a
- soy sauce 2 tablespoons
- cooking wine 1 tablespoon
- salt 1/4 spoon
- white sugar 1/4 spoon
- white pepper a little
- spiced powder appropriate amount
- thirteen fragrant powder appropriate amount
- medium spice
- explosion
- ten minutes
- ordinary
Steps for spicy chicken
1
Cut 4 chicken legs into small pieces
2
Cut 1 handful of dried peppers into finger width
3
Light soy sauce 2 tablespoons cooking wine 1 tablespoon salt 1/4 tablespoon sugar 1/4 tablespoon five-spice powder a little white pepper mix into juice and marinate chicken nuggets
4
Pour the mixed juice into the chopped chicken pieces and stir well. Finally add 1 tablespoon of cooking oil and marinate for ten minutes to allow the chicken to taste well.
5
Boil a pot of boiling water and pour the marinated chicken nuggets into the pot
6
After boiling again, remove the chicken and drain it
7
Pour more oil into the pan than stir-frying chicken and fry until the chicken turns golden. Remove the oil and leave it in the pan.
8
Pour the chicken into the pan and fry it again to pour out the excess oil
9
Sprinkle with salt and pepper powder to taste, pour in the chili strips and stir fry until the aroma of the chili comes out. Serve on a plate and sprinkle with fried peanuts (soybeans)spicy chicken Make Tips
1 I used pipa legs because the meat is very tender and I don't have to worry about the taste. 2 I used boiling water to remove the chicken blood. You can see that the chicken water is very dirty. 3 When frying the chicken, the oil is a little more than when frying. The chicken leg itself has oil. When frying, it will slowly overflow so that the chicken will be crispy. 4 The chicken is fried twice to make the taste crispy. 5 The excess oil can be poured out and the color will turn into the yellow color of chicken oil. In fact, it is very fragrant. 6 Because my peppers are not spicy, cut them all open. If you use small dried peppers, pay attention to it Don't cut all the spicy