spicy chicken
There are many ways to make spicy chicken. I often use two or three methods to make it, and I will slowly put it on in the future. What I subverted today is the more troublesome one. It is not as dry as Sichuan flavor, and it is not used with Lu flavor. The sauce that cannot be separated from can be considered something I created myself and share it with you.
Recipe Recommendations
- spring chicken a
- dried red pepper of 9
- peanuts 70 grams
- sesame a little
- pepper 3 grams
- soy sauce 1 tablespoon +1 small spoon
- garlic half a head
- Jiang 7 grams
- onion 7 grams
- starch a big spoonful
- sugar a small spoon
- salt appropriate amount
- cooking wine a spoonful
- edible oil appropriate amount
- medium spice
- fried
- an hour
- ordinary
Steps for spicy chicken
1
Minced ginger and garlic; cut pepper in circles; slice green onions; cut dried peppers into sections; add sugar, cooking wine, salt, starch, a tablespoon of soy sauce, and a little minced garlic to the washed chicken pieces, stir well and marinate for more than 30 minutes to taste.
2
Pour cold oil into the peanuts and fry them over low heat.
3
Sprinkle salt on fried peanuts for later use.
4
Heat up a little fried peanut oil.
5
Add the marinated chicken nuggets and stir fry until 80% ripe, serve and set aside.
6
Put no oil in a clean pot, add pepper directly to low heat and stir-fry until fragrant.
7
Add the chili strips and continue to dry fry for about 1 minute to get fragrant.
8
Add the remaining green onions, ginger, and dried garlic and stir-fry until fragrant.
9
Add the stir-fried chicken nuggets, 1 teaspoon of soy sauce and pepper rings, stir-fry until done.
10
Stir in this portion with the fried peanuts and fragrant.
11
This portion is still fragrant when mixed with cooked sesame seeds.spicy chicken Make Tips
Deep Affection "Pepper" Anticipation: 1. Bonus tip for crispy fried peanuts: Place the peanuts to be fried in the freezer at least one night in advance. You don't need to use too much oil when frying; pour the peanuts and cold oil into the pot together and fry slowly over low heat until they change color slightly. 2. Stir-fry Sichuan peppercorns and chilies in a dry pan without oil to extract only their aroma, so it won't be too numbing or spicy. 3. Adjust the quantities of Sichuan peppercorns, chilies, and facing heaven peppers according to your tolerance. If you can't handle spicy food well, remove the seeds or reduce the amount of chilies; the amount I used isn't very spicy to eat.