Ingredients
Chicken whole wings ( 6 pieces ) | Chili ( 50g ) |
Pepper ( 5g ) | Chili powder ( 3g ) |
Drunkard Peanut ( Moderate amount ) | Fuel consumption ( 3 grams ) |
Salt ( 5 grams ) | MSG ( 5g ) |
Cooking wine ( Appropriate amount ) | Rapeseed oil ( 20 grams ) |
Vine pepper oil ( 5g ) |
How to make Chongqing Spicy Chicken
1.Chop whole chicken wings into small pieces
2.Put in salt, monosodium glutamate, chicken essence, oil and cooking wine.Catch evenly and marinate to taste
3. Heat oil in a pan.When the oil in the pan reaches 60% hot, pour in the chicken pieces and fry until the surface shrinks.Remove and drain the oil.Heat the oil in a pan until it is 80% hot, pour in the chicken pieces and fry again until the surface is golden brown and take it out.
4.Put 20 grams of rapeseed oil into the pot.Stir-fry the peppercorns until fragrant, then add the dried chili peppers and stir-fry until fragrant, add the fried chicken pieces, add chili noodles, cane pepper oil, 2 grams of MSG, 2 grams of chicken essence to the pot, and finally add the alcoholic peanuts, chive segments, and stir Stir evenly, remove from the pan and serve on a plate.
Tips
Why choose whole chicken wings?
The meat of whole chicken wings is thicker, the bones and meat are well-organized, and it tastes chewy.
Why fry twice?
The double frying method can quickly ensure the crispy outside.If you keep frying, too much moisture will be lost.
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