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Spicy chicken cubes are a special dish in Sichuan cuisine, which is relatively spicy and is a famous jianghu cuisine in Chongqing, which originated in Gele Mountain. Dried chili pepper is not the main ingredient, which fully reflects the characteristics of Sichuan cuisine. After careful improvement, the taste is more distinctive, and the color of the dish is brown and red, the texture is soft and spicy. Salty and mellow, slightly sweet, it is an unforgettable delicacy for eaters. The following is to share a home-cooked version of the spicy chicken for everyone, like friends quickly learn it.
【Spicy Chicken Cubes】
1. First of all, we prepare two fresh chicken thighs, chop into even small pieces, try to chop a little easier to taste, put the chopped chicken nuggets into the basin, pour in water to add a little salt, cooking wine 5 grams, scratch and wash.
Slice the ginger A piece of ginger is pulled into knots and scattered, and the chicken nuggets are soaked together for 10 minutes, soaking is easier to remove the blood in the chicken nuggets and reduce the fishy smell.
2. Prepare a few garlic cut into slices, a piece of ginger into strips, a white green onion into horseshoe slices, a few shallots cut into green onions and set aside.
After 3.10 minutes, pour the soaked chicken nuggets into the fence to control the bleeding water, pick out the onion and ginger inside, rinse the chicken nuggets many times, control the dry water to prepare for salting, before marinating, the water should be controlled to control the dry chicken nuggets to absorb the juice into the flavor.
4. Add 3 grams of salt to the pot, a little sugar to freshen, 2 grams of allspice powder, 1 gram of pepper, 10 grams of cooking wine to fishy, 3 grams of oyster sauce to freshen, 5 grams of light soy sauce, 2 grams of old soy sauce, grab and mix until the chicken nuggets absorb all the spices.
5. Add 20 grams of starch, stir evenly in one direction, starch can lock the moisture in the chicken nuggets, maintain the tender taste, and then add 5 grams of vegetable oil, stir evenly marinate for 10 minutes, vegetable oil can play a lubricating role, prevent sticking when frying.
6. After all the ingredients are ready, we fry the chicken nuggets, burn the oil in the pot, the oil temperature is 50% hot oil surface slightly smokey, pour the chicken nuggets into the pot, gently shake the pan, prevent it from sticking to the bottom of the pan, keep the low heat and fry for about 3 minutes, often flip to make the chicken nuggets evenly heated, fry until the chicken nuggets are set and exposed, and then fished out.
7. When the oil temperature rises to 60% heat, turn the heat to low, pour the chicken nuggets into the pan for re-frying, quickly re-fry for 20 seconds to pour out the oil control, after the re-frying of the chicken nuggets, the color is golden, the taste is crispy and tender.
8. Leave some bottom oil in the pot and pour in peppercorns and red peppers, sauté to make a spicy flavor, pay attention to the color of the peppers in the process of stir-frying, pour in the onion, ginger and garlic, stir-fry out the aroma, pour in the chicken nuggets, put in two grams of sugar to fresh, 2 grams of chicken essence, and then add 5 grams of white sesame seeds, stir-fry the seasoning, and finally pour in the chopped green onions, turn well and then you can put the pot on the plate.
Technical highlights:
1. Don't cut the chicken nuggets too much, small pieces can be tasted and fried relatively quickly.
2. This dish reflects the dry crisp and spicy, so the chicken nuggets should be quickly re-fried once after high temperature.
3. When frying peppers, pay attention to the heat, be sure to stir-fry slowly over low heat, fry out the spicy taste, fry the peppers dry, do not fry the paste.
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