Looking for chicken among peppers and peppers, you will be instantly overwhelmed by this smell. chili pepper diced chicken has its own magic, so how can you make a dish of chili pepper diced chicken that is crispy and chewy outside and smooth inside? Today, let's make a dish of Sichuan-style diced chili pepper chicken, so that the spicy taste can instantly drive away all the cold.

To cook this dish, some people use chicken legs and some people use chicken breasts, but today we use half a three-yellow chicken. Next, let's take a look at the specific method.

1. First, prepare a clean Sanhuang chicken for treatment. (Only use half a chicken for cooking)

Cut the chicken into large pieces first, and then beat the bones with the back of the knife, which makes it easier to taste.

then chop the chicken into chicken pieces of about 1 cm, and it is easier to make a crispy taste by chopping it smaller.

Then, simply marinate the chicken pieces

First, cut some ginger slices and onion slices, then add some pepper to avoid fishy smell and reduce fire, then sprinkle 2 grams of salt, 2 grams of pepper and 1 grams of cooking wine to remove fishy smell, and pour in a little soy sauce or distiller's grains for coloring.

stir and marinate with chopsticks for 2 minutes, so that the flavor can fully penetrate into the chicken pieces.

In order to make the spicy chicken full of color and flavor, three kinds of peppers should be used to prepare a proper amount of lantern pepper, which is mainly used to increase the flavor. The bullet pepper is red and bright, and the seven-star pepper is spicy, so the amount of pepper can be adjusted according to your own taste.

put the prepared peppers in a pot and boil them until they boil.

Turn off the fire and soak for another 1 minutes. After soaking, drain the water and pour it into a mortar. Add a spoonful of salt to increase the bottom flavor and mash it together.

Then, pour out the pepper powder and chop it up with a knife, so as to make the baked pepper.

after soaking and crushing, the dryness and peculiar smell in pepper can be fully removed.

Continue to prepare auxiliary materials. Cut ginger into rhombic slices and garlic into thin slices.

prepare a small bowl, and put in a handful of green pepper, a handful of pepper, seven-star pepper and bullet pepper for later use.

The second preparation of Chili peppers is to make the finished dishes more spicy.

3. after the chicken pieces are marinated, pick out the onion, ginger and pepper.

Add a proper amount of starch and mix well. The starch will be crisp, and it can lock the moisture in the chicken, and it will be crispy outside and waxy inside.

4. All the ingredients are ready, and then the chicken pieces are wrapped and fried.

When the oil temperature in the pot is 5% hot, shake the chicken pieces and put them into the pot, and keep the small fire and turn them frequently to make them evenly heated.

take out the chicken pieces after they are fried and shaped.

Then raise the oil temperature to 7% and fry for the second time

The purpose is to fry the chicken pieces crisp and fragrant, and take them out immediately after 2 seconds. If fried for a long time, the chicken pieces will become old.

5. Leave a little base oil in the pot and start to stir-fry until fragrant.

First, add ginger and garlic, then add prepared peppers, prickly ash and pickled peppers, and stir-fry slowly over low heat.

stir-fry the peppers until their slightly discolored surfaces shine, then pour in the fried chicken pieces and continue to stir-fry for 2 minutes on low heat.

pour in a little white wine to make the aroma and spicy taste of the material head blend into the chicken nuggets, then add 2g of salt, 2g of pepper and 2g of chicken essence, and stir-fry to taste.

finally, sprinkle with fine Chili noodles, drizzle with sesame oil, and sprinkle with cooked white sesame seeds and chopped green onion.

Tips:

1. It's best to choose chicks to make chili pepper diced chicken, which makes the meat more tender and fragrant.

2. When frying for the second time, it is necessary to raise the oil temperature to 7% and fry for 2 seconds immediately, so as to achieve a crisp and tender taste.

3. finally, after the chicken nuggets are put into the pot, stir-fry them slowly for 2 minutes on low heat, so that the flavor of the material head and the chicken nuggets can be fully blended.