1: Chop the bought chicken into small pieces with uniform size, then wash the blood from the chicken with clear water, add a small amount of soy sauce, cooking wine and starch, grab it evenly by hand and marinate it for about half an hour. Chop the chicken pieces smaller, and they will be more tasty and delicious after pickling. Spicy chicken mainly eats the crisp taste of chicken, and small pieces will be more crisp when fried.
2. Separate the onion and onion leaves and cut them into sections. Slice ginger. Soak peppers and dried peppers in a bowl for about ten minutes. Soak pepper and dried pepper until soft.
3. Pour the right amount of oil into the pot, and pour the pickled chicken pieces when the oil temperature rises to 80% heat. At this time, you can fry for a while until the chicken pieces are golden brown.
Pour the fried chicken pieces back into the oil pan and fry them again, so that the chicken pieces will be crisp and crisp later.
5. Put the cooking oil and Chili oil into the pot and heat at the same time. Add onion and ginger slices and stir-fry until fragrant. Pour the soaked and drained peppers and dried peppers into the pot, and stir-fry until fragrant. Add soy sauce and stir-fry chicken pieces.
6. Stir-fry the chicken pieces for a while, then add the appropriate amount of edible salt and sugar, stir-fry the onion leaves for a few times, and finally add pepper and chicken essence and stir well before serving. White sugar has a drying effect, so although spicy chicken is very spicy, it won't make people get angry so easily, and it tastes crispy and delicious.
After the chicken is pressed, pour it into the pot to collect the juice. If the color is not enough, add the old extraction color. After the chicken soup is thick, add garlic and pepper and stir-fry for a few times. Finally, add 10 sesame oil to enhance the fragrance. Take it out of the pot. Such a delicious home-cooked version of spicy chicken is made. The chicken is tight and the soup is rich.
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