Spicy chicken is easy to get out of water, which is definitely not enough, so it is not the practice of spicy chicken. I have made spicy chicken before and failed once. Later, I found some experience from the internet and finally knew that spicy chicken can't be fried directly.
So I suggest you cut the chicken thighs one night in advance, then dry them in the room and fry them in oil the next day. This kind of spicy chicken is not easy to get water. The kind of spicy chicken you cook is probably just cutting the chicken in the refrigerator into pieces and frying it directly with fire. It is impossible to fry it, and the cooking is completely different from that in restaurants. No matter how fried, there is still a lot of water in it.
Authentic spicy chicken is that you thaw the chicken in advance, control the water inside almost, and then fry it at 70% hot oil temperature. It takes about 20 minutes to fry it very dry. When it turns yellow, take it out and fry it in the pot for the second time. The second time will take a long time, maybe only two or three minutes.
After taking out, shred the onion, ginger and garlic, put them into a pot, then put them into the dried Chili section and stir-fry, put the fried chicken pieces into a pot and stir-fry, then add salt, chicken essence and a little soy sauce, stir-fry quickly, and then take out the spicy chicken. As you said, spicy chicken is oily and dry, and it is very hemp and fragrant, which is guaranteed to be particularly delicious.
If you cook the spicy chicken leg again according to the method I did above, fry it first and then fry it with seasoning, the fried chicken is really delicious, not worse than that in the restaurant at all.