Guizhou Pepper Chicken is a favorite among Guizhou people. When talking about Pepper Chicken, more people will probably think of Sichuan, but at that time, the cooking method and taste were different. It’s also different. Sichuan tends to be more spicy, but ours is spicy. Today, the editor will share with you how to make spicy chicken. It’s worth a try if you like it. It’s a great dish to go with your meal.

Ingredients: black pepper chicken nuggets, soaked sea pepper, millet pepper, ginger slices, star anise, cinnamon, peppercorns, light soy sauce, spicy fresh dew seasoning, cooked sesame seeds, cooking oil, Pixian bean paste , garlic, onion, galangal, fennel, dark soy sauce, oil, rice wine, MSG.

Production process:

1. The ingredients for Guizhou Pepper Chicken should be made from local roosters that are eight or nine months old, with suitable meat texture and taste. After first mincing the chicken into pieces, it is best to wash it with water several times to remove the blood, and then squeeze out the remaining blood in the chicken breast. This will not only remove the fishy smell, but also make it easier to absorb the flavor. The pickling process of the spicy chicken is very important. Add light soy sauce, rice wine, pepper, peppercorns, and glutinous rice wine, and then add a few slices of smashed ginger and garlic. Press lightly to get the green onion and ginger juice, and continue to mix well to inhale the flavor. Chongqing Spicy Chicken highlights the dry flavor, does not use tapioca starch, and is fried harder. Guizhou Pepper Chicken has a glutinous flavor, so you need to add a little corn flour to mix it well to avoid the texture of the meat being too strong. Marinate for 20 minutes, then pick out the ginger and garlic. Unlike Chongqing Spicy Chicken, which has chicken breast in it, Guizhou Pepper Chicken has a lot of chicken breast, and there are not many side dishes.

2. For hot pot side dishes, prepare some purple garlic sprouts and cut them into sections, and prepare some diced green onions and ginger for the ingredients. Fermented fermented bean curd is a frequently used condiment of Guizhou Pepper Chicken. It is best to use it at home. The key point of making Guizhou Pepper Chicken is the Guizhou soaked sea pepper. It can not only be eaten independently, but also mixed with Pixian Doubanjiang or Wild sansho pepper also goes very well with the complex flavor. The ratio of chicken breast to soaked sea pepper is 10:1.

3. Heat the pot and pour in the cooking oil. Traditionally, spicy chicken needs to be deep-fried with a wide amount of oil, but if we usually make it at home, it is more fuel-efficient to fry it in a pan. When the temperature is about 70%, the chicken breasts are gradually fried. When the water vapor is about to dry out, turn to medium heat. Cook again until the chicken breasts are yellow and wrinkled. Remove the chicken breasts first.

4. Heat the oil in the pot to 60% temperature again, pour in the diced onions and ginger to expose the aroma. Then pour in the soaked sea pepper, turn to medium heat and slowly stir-fry until fragrant. Adding a small spoonful of the traditional douban can give this dish a completely different taste.

5. After everything is fragrant, pour in the chicken and stir-fry evenly. Add a little fermented bean curd juice until fragrant, add a little boiling water, add a little light soy sauce, salt and white sugar for seasoning. After boiling, cover the lid, turn to medium-low heat and cook for a while until the chicken breast becomes crispy and fragrant.

6. Turn to reduce the juice and add a little chicken essence seasoning. Pour in the garlic and mix well, cook along the edge of the pot and add mature vinegar to make it fresh, mix well and turn off the heat, then pour in some Sichuan peppercorn oil to make it fragrant and take it out of the pot.