It had been raining for a week, and I was shivering with cold every time I went out. The colder the weather, the more I want to eat spicy and warm things, the other day I couldn't help but make spicy chicken cubes to eat, the family ate hot, it was really enjoyable.
As an authentic Sichuanese, I think the spicy chicken must be spicy and fragrant, the outside is tender and tender to be delicious, this kind of cold weather to eat something hot and spicy can stimulate people's appetite, but also can make the body warm up. Therefore, I suggest that peppercorns and peppers should not be less, otherwise this dish will have no soul.
The main raw material of spicy chicken is chicken, chicken is rich in protein, and the fat content is less than pork, so it is usually tired of eating pork, and occasionally changing the taste is also good.
Ingredients: 3 chicken thighs, 1 egg, starch (about 5 spoons), a handful of peppercorns, 1 small bowl of dried chili peppers, 3 chives (cut into sections), 1 small piece of ginger (sliced), 6 cloves of garlic (sliced), 2 spoons of cooking wine, 1/3 spoon of salt, a small amount of allspice powder, 1 spoon of light soy sauce, a small amount of pepper, 1 spoonful of oyster sauce, a small amount of sugar.
steps:
1. Prepare 3-4 chicken thighs. You can also use a chicken body with bones (small half can be), it is not recommended to buy simple chicken breast, because the fat content of chicken breast is particularly small, it is easy to become old and woody when it is hot, and the taste is not very good. It is very suitable to choose chicken thigh meat with skin, because the chicken skin contains a moderate amount of fat, and the spicy chicken cubes are made with a chewy outer layer and the meat inside will be very tender.
2. Marinate. Chop the chicken thighs into small pieces, add salt, ginger slices, five-spice powder, cooking wine, soy sauce and marinate for about half an hour. Then add the egg whites and starch and stir well in one direction until the egg starch syrup is delicate and even, and the stirring can be stopped when there are no obvious egg tendons.
Note that starch can not be added too much, just let each piece of chicken thinly wrapped in a layer of starch paste, so that the chicken in the third step, so that the outer layer will not be too thick like chicken rice.
3. Diced fried chicken. Pour an appropriate amount of oil into the pan, when the oil is six layers hot (with chopsticks into the oil pan there are dense bubbles appearing) put in the chicken cubes, slow fry over low heat, fry until golden brown, and then fish out the oil control.
A second re-bombing was then carried out. Bring the pan to a larger heat so that the oil temperature is warmer than the first time, then add the diced chicken and fry for about a minute or so to drain the oil.
Why do we need to re-bomb?
When we fry slowly on the first low heat, we mainly let the chicken be slowly fried inside, but because the oil temperature is relatively low, the chicken will inhale a lot of oil, so the chicken at this time is very greasy and the outer starch paste is not crisp. After the second re-frying, the outer layer of the chicken will become more crispy, and the high oil temperature will also "force" the excess oil inside the chicken.
4. Leave a little oil in the front of the fried chicken in the pot, heat on medium-low heat, put the green onion, ginger and garlic into the oil pot and stir-fry, then add dried peppercorns, dried peppers, diced chicken and stir-fry, stir-fry well, add a small amount of white sugar and oyster sauce to taste, and then add some cooked sesame seeds and stir-fry to start the pan.
Adding cooked sesame seeds will make the diced chicken more fragrant, and if it is raw sesame seeds, it needs to be fried in advance.
Personal Fragments:
1. Oyster sauce do not put too early, put the oyster sauce aroma is easy to volatilize, put it before cooking.
2. If the heat is not mastered well, worried about the dried pepper stir-fry paste, you can soak the dried pepper in water and then fry it in the pot, so that it is not easy to paste the pot.