How to make spicy chicken

Spicy chicken is a common food on the Chinese table. It is usually made with chicken legs or a whole chicken. Spicy chicken is a specialty food in many places, so there are many ways to cook it. Different cooking methods require different ingredients, methods and techniques. Below, I will introduce three ways to cook spicy chicken in detail.

Method 1

1. Wash the chicken legs or a whole chicken, cut them into cubes, put them in a bowl, season them with salt and cooking wine, and fry them until they are formed.

2. Place the pot on the fire and heat it until 70% hot. Pour in the diced chicken and simmer until cooked. Remove from heat and set aside.

3. Heat the oil in the pan, add the dried chilies and fry until brown, add the Sichuan peppercorns and fry until fragrant, pour in the chicken legs, add the cooking wine, stir well, add salt, MSG, pepper, sugar, vinegar, add the broth and fry until the chicken is soft. When the juice is dry, remove the scallions from the pot and stir evenly before serving.

Method 2

1. Prepare all the ingredients, wash the dried chilies with clean water to remove dust, and then dry them.

2. Use scissors to cut the dried chilies into sections.

3. Use a knife to remove the bones from the chicken legs.

4. Add appropriate amount of pepper and cooking wine to the chicken thighs, mix well and marinate for half an hour.

5. Add appropriate amount of corn starch and mix well.

6. When the oil in the pan reaches 60% hot, pour in the chicken pieces and fry until the surface shrinks slightly. Remove from the pan and drain the oil.

7. Take another small bowl and pour in light soy sauce.

8. Add a spoonful of fermented bean curd juice.

9. Add appropriate amount of boiled water and stir well.

10. Add appropriate amount of salt and stir until the salt is dissolved.

11. Heat the oil in the pan to 80% hot, pour in the chicken pieces and fry again until the surface is golden brown. Remove from the pan.

12. Leave some oil in the pan, pour in dried chili peppers and chili peppers and stir-fry until fragrant.

13. Pour in the chicken pieces and stir-fry.

14. Add onion, ginger and garlic and stir-fry.

15. Pour in the sauce just prepared.

16. Turn off the heat and add MSG

17. Serve on a plate and enjoy. It goes perfectly with a bowl of rice.

Method 3

Wash the chicken and chop into small pieces;

Marinate with cooking wine, five-spice powder, salt, green onion and ginger for more than 20 minutes (the amount of salt in this step can be adjusted according to the amount of cooking);

Wash and cut the peppers;

Strain out the chili seeds and heat the peanut oil;

The dumb way is to try a chicken nugget;

When it starts sizzling, pour all the ingredients in.

After pouring in, let it set and then switch to medium-low heat to fry the chicken pieces until they are fully cooked. Remove from the pan when the color turns from white to yellow.

Heat the oil again and deep-fry for the second time. Use a higher heat to force out excess fat and make the surface more golden.

Fry until golden brown and fragrant, remove from the pan, drain the oil and set aside;

Add some oil to the pan, fry peppercorns and ginger slices over low heat until fragrant;

Add onion, garlic, star anise and bay leaves and continue to stir-fry (my family loves spicy food, so we didn’t filter out the peppercorns);

Add chili peppers;

Stir-fry evenly, and the strong aroma like that of a restaurant will continue to waft out;

Add fried chicken and continue to stir-fry;

Add very little sugar and salt;

Add cooking wine (I just added white wine) and five-spice powder; if you want the chicken to be chewier, you can add a little vegetable water afterwards;

Finally, add the celery segments, stir-fry until cooked, and sprinkle with white sesame seeds.