How to make spicy chicken

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  1. Prepare three chicken legs.I am used to using chicken leg meat because there are relatively few bones.The middle bone is almost completely removed.It's meat, and it's more tender and firm than chicken breast.

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  2.
  Wash the chicken legs from the blood and impurities, drain the water, and chop into two pieces Centimeter cubes of meat.I chose to chop it and then wash it because it can wash away the remaining bone residue and the like.You can also wash it and chop it.

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  3. This step of rant emphasizes: Don’t, don’t, don’t, don’t use it like this Tender meat and raw noodles! ! ! If you fry it in this kind of pan, the meat will not turn golden even if it is dry.It will be so sticky and turbid that you will collapse.Just use the ones with starch and corn starch written on the bag.If your hands are shaking and you are unsure of the amount, you would rather put less than more, because this dish is not smooth and tender.

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  4. Forgot to take a picture, just make do with this picture, add 1 spoon of cooking wine and pepper 1 gram, 2 grams of salt, 1 and a half tablespoons of light soy sauce, 2 slices of ginger, 2 tablespoons of starch, mix well and marinate for more than 20 minutes to add flavor.(Friends who often cook can be flexible.I didn’t use a spoon to measure it.To give a rough idea, this is not baking, so it doesn’t need to be so precise)

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  5. While marinating, prepare the auxiliary ingredients.Cut the peppers into sections.You can mix a variety of peppers.I prefer spicy food.I use devil peppers and millet peppers, and cut dried peppers.At that time, all the pepper seeds fell out.Some people think that the pepper seeds affect the taste, and some people think they affect the appearance.I want the spiciness, so I poured out most of them and left some for mixing.A handful of peppercorns and a little shredded ginger

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  6. After marinating, heat the oil in a pan.I always think it's abstract to say that the oil temperature is 60 to 70% hot, so you can throw a piece in at about the same time.If it bubbles when it goes down, then it's OK.For rapeseed oil, I heat it up and let it dry for a while before adding it to the pan., fry over medium heat after frying, remember to keep turning, it will be a little sticky

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  7.No If you like it too hot, you can pick it up after frying it so much.Don’t worry about sticking at this time, it will fall apart after a while.

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  8. Leave the base oil in the pot, pour in the pepper segments, Sichuan peppercorns, and ginger shreds over low heat.When fragrant, pour in the diced chicken and stir-fry until loose.Add salt, sugar and chicken essence to taste according to personal taste.Sprinkle with white sesame seeds and stir-fry evenly before serving.

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  9. Serve on a plate and garnish with chopped green onion.The picture is of spicy chicken cooked twice.Put together, this picture of the finished product is a relatively dry diced chicken that was fried for the first time.It was shot without a filter.It looks pretty good and the taste is also liked by my family.

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  10. This is the finished product fried to the level shown in Figure 6.I don’t like the meat being too dry.Friends can do this.Everyone has different taste preferences, so everyone is welcome to try and share your feedback!