In China, the cuisine can have to talk about the charm of Sichuan cuisine, Sichuan cuisine is one of the few gastronomic cuisines that can be popular throughout the country, and its unique Sichuan Shu spicy taste makes people who have eaten praise. Today we will learn the method of spicy chicken in classic Sichuan cuisine. Without further ado, go straight to the steps.
Spicy Chicken Making:
Preparation: Chicken with skin (chicken thigh meat is the best, if you don't like to eat chicken breast with skin), green onion, ginger, garlic, dried chili pepper, peppercorns, cooking wine, soy sauce, salt, sugar, sesame seeds, peanut rice
Step 1: Deboned the chicken thigh meat (it is okay not to go, depending on personal preference), then rinse the chicken, dice it, and the size is set according to personal preference, the best is about 2-3cm.
Step 2: Put the cut chicken into a bowl, add soy sauce, cooking wine, half of the green onion, ginger and garlic marinate for half an hour to taste, and cut the remaining half of the green onion, ginger and garlic into minced pieces for later.
Step 3: Pour oil into the pan, a little more, to completely cover the height of the chicken. Then turn on to medium heat, when the oil temperature is 60% hot, pour in the marinated chicken pieces, fry for about 3 minutes, until the chicken is slightly golden brown, you can fish out the filter oil. (When about 7 mature, the epidermis can be fished out with a little microfocus)
Step 4: After draining the oil of the chicken, turn the heat on until the heat rises to 70%, then say that the chicken is poured into the re-frying, re-fry for about 2 minutes, and see the skin fried completely golden brown can be fished out. (If you like to eat a little crispy, you can fry a little more, but you can't fry it for too long, otherwise the meat will become woody)
Step 5: Pour out most of the oil, leaving only a small part of the oil in the pan, heat the oil on high heat, then adjust to a low heat, pour in the dried chili peppers, peppercorns, the other half of the green onion, ginger, and garlic.
Step 6: After the spices in the pan come out, pour in the chicken and stir-fry for 3 minutes.
Final step: When the flavor of the spices is fully integrated into the chicken, add peanuts, a little salt, sugar, and finally stir-fry for 1 minute, then serve the plate.
An authentic Sichuan spicy chicken is baked, and the spicy and spicy taste completely exudes the unique atmosphere of Sichuan, a bite of chicken crisp, coupled with a bowl of rice, I believe no one can refuse such a delicious taste.