A whole chicken or a box of drumsticks, Zanthoxylum bungeanum and dried capsicum (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.

Detailed steps of spicy chicken

1. Cut the chicken into small pieces, mix well with salt and cooking wine, fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and then pick it up for use. Cut dried Chili and onion into 3 cm long sections, and slice ginger and garlic.

2. Heat the oil in the pot to 7 layers, pour in ginger and garlic and stir-fry until the smell starts to choke the nose, then pour in the fried chicken pieces, stir-fry until the chicken pieces are evenly distributed in the pepper, then sprinkle with onion, monosodium glutamate, sugar and cooked sesame seeds, and stir-fry evenly.

note:

1. Pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover the chicken with all the peppers, instead of a few peppers and peppers appearing in the chicken pieces.

2. When the fried chicken goes to sprinkle salt in the chicken, be sure to sprinkle enough. If you add salt when frying the chicken, the salt taste will not enter the chicken, because the shell of the chicken has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, affecting the taste.

3. The oil used for fried chicken must be burned very hot, otherwise the chicken will not be fried dry on the outside for a long time. Even if it is fried dry after waiting for a long time, it is really dry. It is a dead meat, which tastes terrible and has no taste at all. Therefore, the fire must be big, and the outside is crispy and the inside is relatively tender.