Spicy chicken of Chongqing specialty
Cooking 30min
The spicy chicken I made at home is really too addictive to eat, the spicy and fragrant aftertaste is endless, and it is really invincible to eat the next meal, and the more you eat it, the more fragrant it is. The taste is not inferior to that of a restaurant. Many people make spicy chicken is directly fried, in fact, this method is not right, pickled chicken should be fried crispy and then fried in the pot. Only the spicy chicken that comes out of this is crispy on the outside and tender on the inside.
Preparation of ingredients
Three yellow chickens, half a chicken
Half a bowl of dried chili peppers
A handful of peppercorns
Garlic 3-5 cloves
1 small piece of ginger
Raw soy sauce to taste
1 scoop of balsamic vinegar
1 scoop of sugar
Sesame oil 1 tsp
1 tsp of peppercorn oil
Cooked white sesame seeds to taste
Cooking steps
Cut the chicken into small pieces. Try to cut a little piece, convenient to taste, only the family can buy a slice knife when let help chop well, said to make spicy chicken let chop smaller;
Wash the chicken with clean water and drain (if possible, you can use kitchen paper towels to absorb the water). Chicken skin and chicken fat parts do not like can be properly picked out some;
Add sliced ginger, white pepper, cooking wine and soy sauce, stir well and marinate. At least 15 minutes;
Pick the raw ginger slices do not, add 1 egg yolk;
Add an appropriate amount of starch and stir well. The chicken fried with starch is not easy to age, and the taste is relatively tender. Finally add a spoonful of vegetable oil;
Fry the chicken in the pan at 60% hot oil until cooked thoroughly. Fish out and fry again, so that the taste will be crisp on the outside and tender on the inside;
Leave the bottom oil in the pot, add a handful of peppercorns, cut into sections of dried chili peppers, cut the green onion, ginger and garlic, and sauté until fragrant;
Stir-fry the fried chicken nuggets over low heat for 2 minutes, allowing the flavors of the chicken and spiced chili to mix well;
Add a little sugar and vinegar to taste, pour in the prepared sesame oil and pepper oil, sauté well and then put on the pan;
The spicy chicken under the very spicy rice is ready, and I make it more real, and I no longer have to look for chicken in a plate full of chili peppers.
Spicy chicken tips
Drain the chicken as much as possible.
If you like to eat spicy peppers, you can buy a more spicy variety, or put a little more.
Less tips on Tuesdays!
Recipes are shared in each issue
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