【Fusion dish】Spicy chicken with honey pepper

Young diners now like spicy food, but traditional Sichuan cuisine is becoming less and less attractive to them, so Chef Zhou combines the honey pepper flavor type in Cantonese cuisine with Sichuan-style spicy chicken.

The honey pepper flavor type in Cantonese cuisine is a compound taste of honey and black pepper mixed together, sweet with a slight spicy taste, this dish adds huangfei red crispy pepper on this basis, which enhances the aroma and spiciness of the dish, and gives it a bright red color; the traditional spicy chicken is to chop the whole chicken or chicken leg into pieces, selling messy and unsightly, and this dish chooses to use chicken wings instead of chicken cubes, and the effect of the dish is more pleasing to the eye.

Production Process:

1. 500 grams of chicken wings washed and changed to a word knife, after the basin under the rice wine 15 grams, soy sauce 10 grams, chicken powder 5 grams mix well marinated for 2 hours.

2. Mash 25 grams of yellow flying red crispy pepper (with peanuts) into a basin, add 15 grams of stir-fried white sesame seeds, 15 grams of fried garlic, and a little millet pepper ring to make a crispy pepper.

3. Drizzle a little oil in a saucepan, add the marinated chicken wings and fry until golden brown and ripe on both sides, pour out the drain and set aside.

4. Heat 5 grams of red oil in the pot, cook 5 grams of Meiji umami juice, 5 grams of rice wine, 3 grams of honey to harvest into a sauce, under the chicken wings, pour in chef Four Treasures Of Ma Ma Fresh 6 grams, spicy and spicy fresh 5 grams quickly stir-fry evenly, pour into the crispy pepper prepared in step 2 and turn well, put on the plate.

Technical key:

1. After the chicken wings are fried, be sure to drain the oil, otherwise it is not easy to wrap the crispy pepper.

2. The sauce in step 4 should be simmered until thick enough to hang evenly on the chicken wings.