We first soak the killed chicken in water for 30 minutes to soak out the blood, then wash it, drain the water, and then chop the chicken into small pieces and put it in a basin. At this time we add a spoonful of rice wine, 2 grams, 10 grams of cooking wine, salt, pepper, 3 grams of onion and ginger briefly cut, and then use your hands to earn the onion and ginger juice, put it inside the chicken, scratch and knead it with your hands, know that after that, stick to the chicken, and mix it with the marinade for about 20 minutes, and the salt and seasoning must be added enough so as to make the chicken flavorful.

While marinating the chicken, we begin to prepare the ingredients, we wash the green and red chili peppers and cut into rings, dry chili peppers cut into small pieces, green onions and ginger cut into pieces, put into a pot, and then add a handful of peppercorns. If you like spicy food, we can put more peppercorns and Sichuan peppercorns. After marinating, we are going to put a tablespoon of corn starch, about 20 grams, and then with our hands, it is to lock in the moisture so that the chicken will be tender, and then we are going to put a tablespoon of vegetable oil, about 10 grams, and then we are going to mix it well so that it will not stick.

After all the ingredients are ready, we take a pot, then put 300 grams of vegetable oil, if you can put more oil at home, then heat it up to 80% hot, put the chicken into the pot, slide it quickly, then turn on the medium heat to fry the water vapor out of the chicken, meanwhile frying the chicken slowly, which usually takes about 5-8 minutes. Keep the time under control and don't deep fry too much, which will make the chicken old and faggy and affect the taste. Fish out the fried chicken pieces to control the oil, leave the bottom oil in the pot, add the peppercorns, stir-fry a little, taste the flavor, add ginger and garlic slices, stir-fry the aroma, add the dried peppercorn segments, wait for the peppercorn segments to change color, add a few drops of sesame oil or red oil, and add the chicken pieces to stir-fry.

This is the general practice of spicy chicken, TONIGHT I just watched Guizhou TV 4 sets, Yanglang spicy chicken is to cut the chicken pieces fried until the surface of the golden brown, and then poured into the pressure cooker pressure for 15 minutes, and then take out the chili pepper and garlic fried with the flavor can be out of the pot. Peppers are made of huaxi peppercorns and zunyi peppercorns pounded together into ziba peppercorns, peppercorns according to personal taste, this dish is spicy, not hot, so the store is not put peppercorns. The authentic way to eat is to eat chicken first, when the bottom of the pot is exposed is to add soup hot vegetables to eat.