Spicy Chicken

Spicy chicken is also a way to cook chicken, but for people who have a light taste, it is inevitable that they will feel uncomfortable when trying spicy chicken for the first time. However, in Sichuan, spicy chicken is a dish that often appears on family tables, and spicy chicken is also very delicious, so it is very popular among people. The following article will provide readers with the specific production steps of the big plate of spicy chicken.

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.

Notice

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.