Simple recipe for spicy chicken

The characteristics of spicy diced chicken are freshness, spicy fragrance, bright colors and strong taste. When making spicy chicken, you can put a lot of fresh peppers in the chicken, and then stir-fry it with rice vinegar. It tastes very good and goes well with rice. There are many ways to cook it. The methods vary from region to region, but generally stir-frying is used. The chicken has less water and tastes very fragrant.

Simple recipe for spicy chicken

Cooking Method

raw material

A whole chicken or a box of chicken legs, Sichuan peppercorns and dried chili peppers (1:4), onions, cooked sesame seeds, salt, MSG, cooking wine, cooking oil, ginger, garlic, sugar

practice

1. Cut the chicken into small pieces, add salt and cooking wine, mix well, put into 80% hot oil pan and fry until the surface becomes dry and dark yellow, then remove and set aside. Cut the dried chilies and green onions into 3 cm long segments and slice the ginger and garlic.

2. Heat oil in a pan until it is 7 layers hot, pour in ginger and garlic and fry until fragrant, then pour in dried chili peppers and Sichuan peppercorns, stir-fry until the smell starts to choke. After the oil turns yellow, pour in the fried chicken pieces, fry until the chicken pieces are evenly distributed in the chili peppers, then sprinkle in scallions, MSG, sugar, and cooked sesame seeds, stir well and remove from the pan.

Precautions

1. You can add chili peppers and Sichuan peppercorns according to your taste. However, in order to reflect the original flavor of this dish, it is best if the chili peppers can cover the chicken completely in the finished product, rather than having a few chili peppers and Sichuan peppercorns scattered among the chicken pieces.

2. Sprinkle salt on the chicken before frying. Make sure to sprinkle enough salt. If you add salt while frying the chicken, the salt will not be able to penetrate the chicken. This is because the shell of the chicken has been fried dry and the texture is relatively tight. The salt can only adhere to the surface of the chicken and affect the taste.

3. The oil used for frying chicken must be very hot, otherwise the surface of the chicken will not be fried dry even after a long time. Even if it is fried dry after waiting for a long time, it will be really dry, a piece of dead meat, very unpalatable, and have no taste at all. So the fire must be high so that the outside is crispy and the inside is still relatively tender.

Zaozhuang is the hometown of Chinese spicy chicken. [1] Zaozhuang spicy chicken, also known as "Zaozhuang big plate spicy chicken", is a unique delicacy in southern Shandong. It is characterized by being fresh, spicy, fragrant, colorful and rich in flavor. Local free-range roosters are best used for stir-frying chicken, among which old roosters and young roosters are the most preferred. Now, chefs in Zaozhuang have creatively developed a series of derivative dishes: chicken soup with steamed buns, fried spicy chicken, chicken noodles, ground pot pancake spicy chicken, etc.