Spicy Chicken is a classic traditional dish that is a specialty of the Sichuan and Chongqing regions. Generally to the whole chicken as the main ingredients, plus green onions, dried chili peppers, pepper, salt, pepper, monosodium glutamate and other materials refined, although the same dish, the production of various regions also have their own characteristics.

Spicy chicken because of the different production methods around the different characteristics, loved by people around the world. This dish into the dish color brown red oil, spicy flavor. Today we will share with you the practice of spicy chicken, take a look at it ~

1, prepare three yellow chicken, green pepper, ginger, sugar, salt, MSG, soy sauce, chicken essence, pepper, cooking wine, star anise spare.

2, the whole chicken cut into 5 cm size chicken pieces.

3, ginger slices, green pepper seeded and sliced.

4, put peanut oil in the pot, put the cut ginger, star anise, pepper stir fry.

5, pour the chicken pieces into the pot.

6, put cooking wine, flavor, old soy sauce, salt, chicken essence, sugar.

7, pour in water, cover the pot, medium heat juice.

8, pour the green bell pepper into the pot, stir fry for 2 minutes.

9, out of the pot, plate.

Everyone learned?

These two days not much appetite, just want to eat some exciting, directly on a spicy chicken, put more chili peppers and peppercorns, these enough to put themselves to the spicy turn it, haha, in the pile of chili pepper to pick the meat to eat the feeling is still very cool drops.

Required ingredients: chicken (half chicken), ginger (3g), soy sauce (a tablespoon), peanut rice (a small), cooking oil (moderate), dried chili (5g), white wine (2ml), cooking wine (two and a half tablespoons), cumin powder (moderate), chicken essence (moderate), pepper (2g), garlic (four cloves), sugar (half a tablespoon)

Shandong Zaozhuang area spicy chicken can be said to be the best place to eat. Is also one of the representative dishes in the Zaozhuang area, especially Tengzhou spicy chicken: Tengzhou mountainous area is more, choose the mountain farmers, free-range about a year of stupid rooster, slaughtered and washed after the net weight of about 4 pounds, chopped into three centimeters in size, the pot of oil (soybean oil or rapeseed oil is better) 250 grams, heating system 8 layer of heat, into the chopped chicken pieces, stir fry system in the pot of medium heat in the thunderbolt ringing, into the anise 5, pepper 20 grains, fennel 20 grains, the chicken is not a good choice, but the chicken is not the best. Pepper 20, 20 fennel, onion 25 grams, ginger 100 grams, Angelica dahurica 2 grams, stir-fry again to flavor, and again into the (like to eat spicy more to put, dry chili pepper section moderate) stir-fry chili pepper section of the flavor, put oyster sauce 30 grams, 25 grams of chili pepper, 20 grams of soy sauce, once again stir-fry system chicken completely colored, cooking wine 50 grams, once again stir-fry system material wine absorption, add 2,000 grams of water on top of the high-flame After the opening of the modulation of medium heat stew system soup thick, put moderate chicken essence, monosodium glutamate, salt seasoning, and then put into a good shot of garlic 200 grams, coriander, millet pepper moderate, can eat spicy more put, again, turn and burn, thickening of the powder can be, the steps a little long-winded, cumbersome steps in order to make a better taste, I hope to help you.

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Shandong Zaozhuang area spicy chicken can be said, and then the territory of Shandong is to do the most famous spicy chicken. It is also one of the representative dishes of the Zaozhuang area, especially Tengzhou spicy chicken: Tengzhou mountainous area is more, choose the mountain farmers, free-range about a year of stupid rooster, slaughtered and washed after the net weight of about 4 pounds.

Chopped into three centimeters in size, the pot of oil (soybean oil or canola oil is better) 250 grams, heating system 8 layer of heat, into the chopped chicken pieces, medium heat stir fry system in the pot of thunderbolt sound, into the star anise 5, 20 peppercorns, 20 fennel 20, onion 25 grams of diced ginger 100 grams, 2 grams of Angelica dahurica.

Stir-fry again with flavor, again into the (like to eat spicy more put, dry chili pepper segment moderate) stir-fry chili pepper segment of the flavor, add oyster sauce 30 grams, 25 grams of chili pepper, soy sauce 20 grams, again stir-fry system chicken completely on color, cooking wine 50 grams, again stir-fry system wine absorption.

Add 2000 grams of water to the top of the open fire after the modulation of medium heat stew system soup thick, into the moderate chicken essence, monosodium glutamate, salt to taste, and then into the patted garlic 200 grams of coriander, millet chili moderately, can eat spicy more put, again, turn the burner, thickening of the raw flour can be.

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Spicy chicken is a very popular and famous dish. It belongs to the Sichuan cuisine series. It is made by stir-frying chicken breast with chili peppers, and is famous for its quick stir-frying and crunchiness.

To make this famous dish well, it is very important to have more oil and control of the fire, because this will keep the chicken tender.

Today we will share with you how to make this famous dish.

Chicken 400g, dried chili peppers, peppercorns, a green pepper, sugar 5g, salt 5g, cooking wine 5g, vinegar 5g, soy sauce 10g, green onion, ginger, garlic

1. Wash the chicken, soak it in water for 30 minutes, this step is to remove the residual blood from the chicken.

2. Onion cut into pieces, ginger and garlic sliced, green pepper cut into small pieces.

3. Start a pot of oil, oil temperature 7% hot, the chicken pieces into the frying golden brown after fishing out of the oil.

4. Pan left in the bottom of the oil, into the dry red pepper, pepper, onion, ginger and garlic burst incense.

5. Pour in the chicken pieces, add sugar, salt, soy sauce, cooking wine, vinegar, and under the green pepper pieces stir fry evenly can be out of the pot.

Warm tips:

1. Fried chicken pieces of the fire is not too big, easy to fry batter.

2. Fried chicken pieces of the fire should be as large as possible, so as to maintain the tenderness of the chicken.

Well, that's all for this reply, if you like it, you can try it.

Guest, this will give you a spicy diced chicken slowly enjoy!

One, fresh chicken thighs, chicken breast meat one catty boneless knife into thumb-sized pieces of meat, into the pepper, a little salt, cornstarch, cooking wine mixing marinade for fifteen minutes.

Second, half a couple of green sesame pepper, two thorns dry chili pepper one or two, dry finger day pepper one or two cut sections together with soaking water, the pot put a wide range of oil, small fire to four hot, into the green sesame pepper, dry chili pepper segments, deep-fried to the flavor of the four overflowing (about a minute), fish out and standby. Then fry the spices in the pot of oil to medium heat heating to seventy percent hot (the beginning of the state of smoke), pour into the marinated chicken pieces over the oil frying golden brown out (about two minutes), change the fire to raise the temperature of the oil, and then into the pot frying, about thirty seconds, fish out and spare.

Three, put the bottom oil in the pot, medium-high heat, burst incense onion, ginger and garlic, put a few rock sugar, a little bean paste fried red oil, pour into the fried chicken and hemp pepper, dried chili pepper section stir fry, add a little soy sauce, chicken essence, continue to stir fry. Then put the green onion, two thorns green chili pepper circle, rice pepper circle stir fry, drizzle a little sesame oil before starting, plate, sprinkle cilantro segment, you can serve, open to eat!

Features: this dish dish type bright, taste spicy and fragrant, chicken outside the crispy tender, rice with wine is very comfortable, simple ingredients, easy to cook, can not eat spicy guests, you can not put the rice pepper ring, the taste is still great! [Laughs][Laughs]

Spicy chicken block belongs to the Sichuan cuisine, around the practice is more, flavor above, to the numb, spicy, fresh, salty and fresh as the main, meat texture to, outside the scorched tender.

Different practices, using different parts of the chicken. Some are using the whole chicken, there is also the use of chicken thighs or chicken breasts, personally recommend chicken thighs or whole chicken, the following to introduce the practice, and notes

Need to use the seasonings are: chicken thighs, green onions, ginger, cooking wine, chili pepper, pepper, thirteen spices, chicken essence, salt, sugar, oil, fried peanuts, cooked white sesame seeds, cilantro, sesame oil

Chicken thighs cut into small pieces, green onions, cut off ginger sliced

Chicken thighs cut into small pieces, green onions, green onions, green onion, green onion, green onion, green onion. Cut off ginger slices

1: chicken pieces cut up, put cut up onion and ginger, cooking wine, oil, a little salt, thirteen spices, sugar, marinate for half an hour,

2: pot to add the right amount of salad oil, after the oil is hot, the chicken before the marinade pieces of the pan frying, down to the pan for about a minute, the fire is turned down, the chicken pieces of the frying of the golden brown "in the oil floats up," the use of the spoon to fish out. After 30 seconds, put the chicken pieces into the frying pan for a second time to make the chicken pieces more crispy. Then pour out the oil.

4: open a small fire to the chili pepper pepper into the pot to stir fry, stir fry spicy flavor into the onion and then into the chicken and peanut rice began to stir fry, stir fry evenly, "chicken is marinated in advance, taste the salt flavor" and then into the sesame seeds, parsley, sesame oil, stir fry out of the pot.

Note:

1 marinated chicken pieces of oil, salt, sugar. Do not put too much so as not to taste salty "chicken pieces can taste after frying, not salty frying time can be some salt and chicken essence. If the flavor is a little salty can sprinkle some sugar ".

2 fried chicken pieces of the time do not have been high-fire frying, has been high-fire frying is easy to make the surface of the chicken pieces look cooked, but the inside is not fried.

3 fried chili pepper pepper when the best small fire frying, high-fire frying easy to fry chili pepper "chili black", chili pepper fried old more bitter.

4 parsley, sesame seeds, sesame oil, put before the pot, if put too early parsley looked less fresh. If there are deficiencies.

Spicy chicken

Ingredients

1 whole chicken, dry red chili pepper, pepper, ginger, garlic, six cloves, a small spoon of cooking wine, a little soy sauce, salt, sugar, white sesame seeds

Practice

1 Chicken chopped in small pieces, marinate with salt, cooking wine for 30 minutes.

2 Cut garlic and ginger into slices and set aside.

3 I used this kind of dry chili is their own sun-dried millet pepper, more spicy, so the amount is less than the average dry chili, pepper probably put about 15-20 grains.

4 pot put the right amount of oil, burn eighty percent hot, under the chicken pieces fried; fried chicken pieces of oil to burn hot enough, so that the chicken pieces of the skin quickly dry crispy, so that the fried chicken pieces of the outside of the burnt inside tender.

5 Stir from time to time until the surface is browned, remove from the pan and set aside.

6 Leave a moderate amount of oil in the pan, under the garlic cloves burst incense.

7 Then put the dried chili and peppercorns to burst.

8 Then pour in the fried chicken and ginger, stir fry, put soy sauce, sugar, sprinkle some fried white sesame can be out of the pot.

The so-called spicy chicken, that is to find chicken in the spicy, that is to say, that must be more, authentic practice, you can refer to the following,

1, prepare ingredients: onion, ginger and garlic, pepper, chicken essence, cooking wine, dry chili peppers, pepper, sugar, salt, soybean paste, chicken.

2, cut all the ingredients and standby, chicken on the plate to add wine, ginger, green onions, peppers, chili, pepper, starch can add a little, and soy sauce (soy sauce), sugar, oil, salt, chicken mixed together marinated for an hour, is not a lot of ingredients, but to be delicious, these are essential.

3, marinated, hot oil in the pan, pour the chicken, start frying, frying time to stir, because it will stick to the pan, do not stir too hard, slowly stirring is good.

4, fried into a golden brown on the fish out, the pot does not need to put oil, the dry chili, pepper, pepper, pepper, a variety of pepper to join the pot to fry, fried incense can be fished out and chicken to stay together.

5, hot oil in the pot, add onion, ginger and garlic, sautéed and added bean paste, and then evenly add chicken and chili, this time we have to open the fire to stir fry, stir fry for a few minutes you can smell the aroma, this time you can add wine, stir fry a few times and sprinkle some scallions can be out of the pot.