Chongqing Spicy Chicken, just like this side of humanities and soil, is red-hot, spicy, fragrant, and the chicken is crispy on the outside and tender on the inside. This spicy chicken is very easy to make, the chicken is pre-fried to remove most of the fat, plus the slimming effect of chili peppers, I think you are on a diet can also be eaten.

Chongqing spicy chicken

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1

Chicken thighs cleaned and chopped into thumb-sized pieces

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Seasoned salt, soy sauce, starch, cooking wine, with the hands of the marinade for 30 minutes

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3

Dried red pepper is the most important ingredient in the chicken, but it is not the only one.

Dry red chili peppers cleaned with scissors cut into segments, peppercorns appropriate amount of ready

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4

Ginger cut strips, sliced garlic cloves, chopped green onions

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5

Heat the pot of oil into the marinade of chicken thighs at 80% heat, deep frying until the appearance of the appearance of drying into a deep yellow, then drain the oil and wait for

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Dry chicken thighs, deep frying until the appearance of drying into a deep yellow, and drain the oil and wait for

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6

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7

Another pot, the pot of oil to 70% heat, pour ginger, garlic, stir frying over low heat to get the smell

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8

Add the dried chili peppers and peppercorns, stir-frying until the smell begins to choke, and the oil turns yellow

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To add the dry chili pepper and pepper, stir-fry until the smell begins to choke. The oil turns yellow

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9

Then pour in the fried chicken pieces and stir fry, add sugar and stir fry

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10

Sprinkle in the chopped green onion and stir fry evenly, then start the pot

The finished picture of Chongqing Chicken with Spicy Chicken

Chongqing Chicken with Spicy Chili Cooking Tips

Tips and tricks

1, dry chili and pepper can be added to their own tastes, but the original Chongqing spicy chicken, the finished product is the best chili pepper can be all the chicken cover;

2, chicken is best to use the best choice of chicken thighs with bones, which is much more than pure chicken to be fragrant;

3, the chicken beforehand to use salt marinade, the last fried chicken do not add salt, because the shell has been fried, the chicken is not a good idea, it is not a good idea to add salt, because the shell has been fried. Because the shell of the chicken has been fried dry, the texture is relatively tight, salt can only be attached to the surface of the chicken, then the salt flavor is not into the chicken, the taste is naturally much worse;

4, frying dried chili peppers and peppercorns, it is best to stir-fry until the smell begins to choke, the oil becomes yellow before putting into the fried chicken with the frying, so that the chili peppers and peppercorns in order to bring out the aroma;

5, the fried chicken oil must be burned very hot, the fire must be big, the skin quickly fried crisp, inside the meat is still relatively tender to taste;

6, under the oil frying when fried too dry is not good;

7, the number of dried chili peppers, pepper grains according to the taste of your increase or decrease.