Chongqing spicy chicken is not only a classic Sichuan dish, but also a special food to relieve hunger, whether it is under wine or drama, it is a very good choice. Especially when the chicken is tender on the outside and tender on the inside, with fiery red dried peppers, it is called an addiction to eating.
But friends who love to eat this dish will definitely find that although the Chongqing spicy chicken made in the restaurant tastes very good, there are almost no pieces of meat, and there are very few people who pick half a day on the plate, and it is not enjoyable to eat at all.
Today, Xiao Dining Table will teach you to make Chongqing spicy chicken that is better than the restaurant, according to the method I taught you to make this dish, the outside is tender and tender, spicy and enjoyable, learn to open a shop, the key can eat enough at a time, friends who love to eat Chongqing spicy chicken must try it.
First, the practice of Chongqing spicy chicken
Ingredients: 500g chicken thigh
Accessories: 1 bowl of dried chili peppers, 1 handful of peppercorns, 4 cloves of garlic, 3 slices of ginger, 1 spring onion, 1 egg yolk, white sesame seeds to taste
Seasoning: 1 spoonful of cooking wine, 2 spoons of light soy sauce, 1 spoonful of sugar, a pinch of vinegar, 1 spoonful of corn starch, white pepper powder, salt
1: Wash the chicken thighs, soak in water for 10 minutes, remove the blood, and then cut into diced chicken for later.
2: After the chicken is chopped, cut 4 cloves of garlic, 1 slice of ginger and 1 spring onion into small pieces.
3, after the accessories are cut, start marinating the chicken, first add 1 spoonful of cooking wine, 2 spoonfuls of soy sauce, 2 slices of ginger, an appropriate amount of white pepper and an appropriate amount of salt in the chicken cubes, and then grasp and mix evenly, marinate for more than 30 minutes, so that the diced chicken tastes.
4: After the chicken is marinated, continue to add 1 egg yolk and 1 spoonful of corn starch, grasp and mix well, and prepare to fry in the pan.
5, from the pot to burn the oil, wait for the oil temperature to be 60% hot, adjust the medium-low heat, add the marinated chicken cubes and start frying, until the chicken is fried, the skin can be fished out after discoloration.
6, after the chicken is fished out, adjust the oil temperature, and then fry it 1-2 times until the chicken is fried and the skin is crispy, so that it tastes the best.
7: Restart the pot and heat the oil, then add 1 handful of peppercorns, 1 bowl of dried chili peppers, chopped garlic, minced ginger and minced green onion, sauté to create the aroma.
8: After sautéing the aroma, first add the fried chicken cubes and stir-fry evenly, then add 1 spoonful of sugar, then pour a little vinegar along the edge of the pan, and finally sprinkle with an appropriate amount of white sesame seeds to get out of the pot.
9, so far, this outer scorched tender, spicy Chongqing spicy chicken is ready, the taste is more delicious than the hotel, it is no exaggeration to say, this can learn to open a shop.
Second, the precautions for making Chongqing spicy chicken
1, the number of peppers and dried peppers can be determined according to personal taste, if you like spicy taste can be put more, otherwise you can put less.
2, if you want to make the taste of the chicken more crisp, you can fry it twice more, and fry the water in the chicken dry, which will be more delicious.
3, after adding dried peppers into the pot, remember to adjust the heat to medium-low, otherwise it is easy to fry the pepper paste, affecting the taste.
I am Xiao Dining Table, the creator of the headline food field, pay attention to I can learn more about food tutorials, if you like my work, but also trouble you to give me a attention and like ah, in this gratitude, we will see you in the next issue!