It's always hot chicken

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。

Recipe Recommendations

Fresh chicken legs 3 only
dried chili appropriate amount
white sesame appropriate amount
the pepper appropriate amount
pepper appropriate amount
green onions appropriate amount
ginger appropriate amount
garlic appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount
white pepper appropriate amount
black pepper appropriate amount
salt appropriate amount
edible oil appropriate amount

hot spicy
fried
ten minutes
ordinary

Steps for It's always hot chicken

In order to save money, we'll replace it with chicken legs, and if we can, we'll make it better with a whole chicken, and it'll be better if the flesh with the bones comes out。

The chicken leg is cut into pieces of a similar size, not too small, because the chicken will shrink after the frying, not too big, and it will not taste too good, nor will it melt. After cutting, add salt, raw, white pepper powder, black pepper powder, wine, and 10 minutes of salt. It's a bit salty, and it's important to make the chicken taste in the pickled process, and it's hard to make the chicken taste again when it's gone。

The time to pick up chicken, cut the onions, cut the dry peppers into little bits, a small set of peppers, a little pepper if you like, makes the chickens more spicy and fresh。

Light oil pours into the pot, and when it burns to 80% heat, the salted chicken is put in and cooked. Many people probably don't know how to recognize oil as 80% hot, as long as they see a little smoke around the oil, and they feel clearly hot with their palms above them。

The chicken is easier to get cooked, and usually a two-minute fried chicken is almost ripe, when the chicken is taken out for a while. If the time is too long, the chicken will dry up and no taste。

Wait for the chicken to cool down, heat up the oil in the pot again, put it in the chicken for a complicated time, and blow the chicken to gold. The advantage of the recurrence is not only the brittle outside of the increased chicken, but also the oil that was sucked in during the first one, so that it does not feel greasy。

When it's blown up, get it out and open up。

There's a little bottom oil in the pot, and it's a little onion。

And put in dry peppers and pepper peppers, and the little flames make up the scent。

At this point, it will blow up the cooler chicken and for half a minute with a big fire, so that the white sesame can come out of the pan。

The finished product。