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Classic Sichuan recipe - spicy chicken, simple and easy to learn, spicy and delicious

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Recommended dishes in this issue: 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. Although it is the same dish, each place has its own characteristics. Today Qiuzhu brings you the authentic Sichuan spicy chicken recipe.

(1) Prepare ingredients (can be adjusted according to your own taste):

3 large chicken legs

Appropriate amount of vegetable oil

Several slices of ginger / Appropriate amount of minced ginger

3 grams of pepper

2 grams of pepper powder

8 grams of salt

20 grams of cooking wine

< p> Oil consumption: 10 grams

20 grams of light soy sauce

1 egg white

Appropriate amount of starch

2/3 green onions

p>

50 grams of Sichuan peppercorns

100 grams of dried chili peppers

8 grams of sugar

(2) Production:

1. Wash the chicken legs and cut them into cubes, about two centimeters square. Don’t cut them too big, as they won’t dry out easily. Don’t cut them too small, as they will shrink a lot after frying.

2. Add minced ginger, Sichuan peppercorn powder, pepper, salt, light soy sauce, oil, cooking wine, egg white, and mix well.

3. After completely smoothing, sprinkle an appropriate amount of starch and continue to spread. Don't use too much starch, I put about a tablespoon. Mix well and set aside to marinate for about an hour.

4. After marinating, heat the oil in a pan until it is about 60% hot. Add the marinated diced chicken and fry. When fried until slightly brown, take it out to control the oil.

5. Continue to heat the oil pan. When the oil temperature is about 80% hot, pour in the diced chicken and fry again. Fry for about one minute until golden brown. Remove and control the oil.

6. Heat the wok, heat it and put in oil (because I used new fried chicken, I directly added a spoonful of the oil I just used). The amount of oil for cooking is slightly more than usual. After the oil is hot, add the green onions, ginger and garlic slices and stir-fry until fragrant.

7. Pour in Sichuan peppercorns and dried chili peppers (cut the dried chili peppers into small pieces, a little more), and stir-fry until the rich aroma develops.

8. Pour in the fried diced chicken, stir-fry together, add sugar to enhance the freshness, and continue to stir-fry. After frying the water, take it out of the pan and put it on a plate. start!