2.

Add salt, soy sauce, starch and cooking wine, grab them evenly by hand and marinate for 30 minutes.

3.

Wash the dried red pepper and cut it into sections with scissors. Prepare the right amount of pepper.

4.

Slice ginger, slice garlic cloves and mince onion.

5.

Add 80% hot pot oil to the marinated chicken leg meat, fry until the appearance is dark yellow, and drain the oil for later use.

6.

Take out the oil control for later use.

7.

In another pot, heat the oil to 70% heat, add ginger and garlic and stir-fry until fragrant.

8.

Add dried Chili and Zanthoxylum bungeanum, stir-fry until the smell begins to choke and the oil turns yellow.

9.

Then pour in the fried chicken pieces and stir well. Add sugar and stir well.

10.

Sprinkle with chopped green onion, stir well, and take out.

Cooking tips

1, dried pepper and pepper can add their own taste, but the original Chongqing spicy chicken, the finished product is best to cover the chicken with pepper;

2. It is best for chickens to choose chicken leg meat with bones, which is much more fragrant than pure chicken;

3. Add salt to the chicken in advance, and don't add salt when frying at last, because the shell of the chicken has been fried, and the texture is relatively tight, and the salt can only adhere to the surface of the chicken. At this time, the salt taste can't enter the chicken, and the taste is naturally much worse;

4. Stir-fry dried peppers and peppers. It's best to stir-fry until the smell starts to choke. When the oil turns yellow, add the fried chicken and stir fry, and the fragrance of pepper and pepper can be brought out;

5, the oil of fried chicken must be very hot, the fire must be big, the skin will be crisp soon, and the meat inside is tender and delicious;

6. When frying, it is not delicious if it is too dry;

7. The number of dried peppers and prickly ash particles increases or decreases according to your taste.