Sichuan spicy chicken recipe

Spicy chicken is a well-known Sichuan dish, popular with many people. As a Sichuan spicy chicken, it tastes spicy and fresh, and the taste is very good. You can choose chicken thighs to make it, and add more dry chilies, as well as some other seasonings. The chicken should be marinated for a longer time, at least half an hour, so that it can be more flavorful. You can use starch to mix it evenly for a better flavoring effect.

Sichuan spicy chicken recipe

Ingredients

500g chicken thigh meat 40g dried chili pepper 5g sharp chili pepper

Ingredients

Oil, salt, onion, cooking wine, pepper, corn, starch, soy sauce, fermented bean curd juice, MSG, boiled water, ginger

Production steps

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.

Production tips

1. You can add chili peppers and peppercorns according to your taste, but in order to reflect the original flavor of this dish,

close up

Close-up (20 photos)

The best finished product is that the peppers can completely cover the chicken, rather than having a few peppers and 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 because the outer 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 chicken will take a long time to fry until its surface is not fried dry. Even if it is fried dry after a long time, it will be really dry, a piece of dead meat, very unpalatable, and with no taste at all. So the fire must be high so that the outside is fried crispy while the inside is still relatively tender.

Tips

1. Pickling - Be sure to add enough salt for pickling, because it is difficult for the chicken to absorb salt after frying. One teaspoon of salt is not too much because there is a blanching step in the middle, which will wash away the salt.

2. Blanching - Why blanch the chicken? Blanching makes the chicken half-cooked. In the subsequent frying process, you only need to make sure the outside is crispy. This way, the chicken will be crispy on the outside and tender on the inside! Second, frying the chicken directly in oil will make the oil dirty and difficult to reuse. After blanching and draining, the chicken is clean, so the oil will not be dirty.

3. Frying - Double frying can quickly ensure that the outside is crispy. If you fry it continuously, too much moisture will be lost. This time, the chicken was fried, not fried fully in oil as usual, but half fried and half fried. This saves oil and allows the chicken to brown quickly.