And spicy chicken.

Spicy chicken is a classic Sichuan dish.

It is generally made with whole chicken as the main ingredient, plus onions, dried chilies, Sichuan peppercorns, salt, pepper, MSG and other ingredients.

Due to geographical reasons, the taste and texture of each place are different, so the production in each place also has its own characteristics.

Although it is the same dish, it has different characteristics due to different preparation methods in different places.

This dish has a bright brown-red color and a strong spicy flavor, and is deeply loved by people from all over the world.

Production materials: a rooster about half a year old, 5 fresh green and red peppers each. Pickling seasoning: appropriate amount of onion and ginger, 10 grams of cooking wine, 2 grams of salt, 3 grams of pepper noodles, 10 grams of corn starch, 5 grams of light soy sauce, vegetable oil

10 grams of seasoning: a few slices of ginger, a section of green onion, 10 dried chili peppers, 30 peppercorns, 3 grams of sugar, 1 gram of salt, 5 grams of cooking wine, 20 grams of cooked sesame seeds - production method and steps - step one:

We first soak the killed chicken in water for 30 minutes to soak out the blood, then rinse it, drain the water, then chop the chicken into small pieces and put it in a basin.

Step 2: We add a spoonful of cooking wine, 10 grams of cooking wine, 2 grams of salt, and 3 grams of pepper noodles at a time. Simply cut the green onion and ginger, then use your hands to squeeze out the juice from the green onion and ginger, put it into the chicken, and keep rubbing it with your hands.

, once you know the chicken is sticky, then marinate it for about 20 minutes. Be sure to add enough salt and seasonings so that the chicken can be flavorful.

Step 3: While marinating the chicken, we start to prepare the auxiliary ingredients. We wash the green and red peppers and cut them into rings, cut the dried peppers into small sections, cut the onion and ginger into cubes and put them into a basin together, and then add a handful of peppercorns.

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If you like it spicy, we can add more chili peppers and Sichuan peppercorns.

Step 4: After the chicken is marinated, we put a spoonful of corn starch in it, about 20 grams, and continue to grasp it evenly with our hands. The purpose is to lock in the moisture, so that the chicken tastes tender, and then add a spoonful of vegetable oil, about 10 grams, and then

Stir well so that the oil will not stick to each other later.

Step 5: After all the ingredients are prepared, we take a pot and put in 300 grams of vegetable oil. If your family allows it, you can add more oil, then heat it until it is 80% hot. Pour the chicken into the pot and quickly spread it.

, then turn on medium heat to fry the water vapor from the chicken, and at the same time, slowly fry the chicken until it is cooked through, which usually takes about 5-8 minutes.

Everyone must master the time and do not over-fry the chicken, which will cause the chicken to become old and burnt, affecting the taste.

Step 6: The chicken is basically fried for 5-8 minutes, then take it out, turn on the fire again, raise the oil temperature to level 9, pour the chicken into the pot for the second time and fry until golden brown, then take it out

Drain the oil. This step is mainly to make the chicken turn golden brown. At the same time, the chicken will become crispy on the outside and tender on the inside. It will also taste very fragrant.

Step 7: Leave a small amount of base oil in the pot, add minced ginger and scallions and sauté until fragrant, then add dried chili segments, Sichuan peppercorns and green and red peppers, add a little salt, and stir-fry until fragrant.

Step 8: Pour the fried chicken inside and stir-fry quickly, then pour a spoonful of cooking wine over the side, stir-fry, then add a little white sugar and cooked white sesame seeds, stir-fry evenly to enhance the freshness and seasoning, and then serve.