Spicy chicken is a very popular Sichuan delicacy. Many people like this spicy taste. Eating more spicy chicken is also very helpful to the body. Let’s introduce spicy chicken to you. A complete guide to how to cook chicken.

1. Ingredients: chicken, cooking wine, salt, soy sauce, pepper, starch, onion, garlic and ginger. Method 1. Cut the chicken into small pieces, then add cooking wine, salt, soy sauce, pepper powder and a small amount of starch, stir well, and taste for half an hour. 2.. Chop the green onion, slice the garlic, and cut the ginger into slices. Put the chicken that has been seasoned in advance in the oil pan and fry until the surface is golden brown and take it out. 3. Return to the pot, pour a small amount of vegetable oil and sauté the onion, ginger and garlic, then add the Sichuan peppercorns, Sichuan peppercorns and chili peppers and stir-fry. 4. After frying until fragrant, add the pre-fried chicken and continue to stir-fry. Be careful not to burn the peppers.

2. Ingredients: diced chicken, salt, dried chili pepper, Sichuan peppercorns, star anise, grass fruit, ginger, garlic, bean paste, soy sauce, green onion. Method 1. Marinate diced chicken with salt and fry in oil pan. 2. Saute dried chili pepper, Sichuan peppercorns, star anise, grass fruit, ginger and garlic until fragrant. 3. Add fried diced chicken and stir-fry, add a little bean paste, soy sauce, salt and green onions. Ingredients: 150 grams of chicken breast, 60 grams of green pepper, 20 grams of dried chili, 10 grams of ginger, 2 green onions, 1 tablespoon of chili sauce, 1 tablespoon of soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of white vinegar, 1 teaspoon of fine sugar spoon, 1/2 tsp of starch, 1 tsp of water, 1 tsp of starch, 1/8 tsp of salt, 1 tbsp of egg white. Method 1. Wash and dice the chicken breasts, add all the marinade ingredients and mix well, marinate for about 2 minutes and set aside. 2. Wash, remove seeds and dice the green peppers, cut the dried chilies into sections, wash the green onions and cut into small sections, wash and cut the ginger into small pieces and set aside. 3. Mix all seasonings thoroughly and set aside. 4. Heat the pan, pour 2 tablespoons of salad oil, add method 1 diced chicken breast and stir-fry over high heat for about 1 minute until the diced chicken breast is about 8 minutes cooked, remove and set aside. 5. Heat another pot, pour 1 tablespoon of salad oil, sauté the green onions, ginger slices, and dried chili segments from Method 2 over low heat until fragrant, then add the diced green peppers from Method 4 and the diced chicken breast from Method 4, and stir-fry quickly over high heat for about 5 seconds. After frying, pour in the sauce and stir-fry evenly.

3. Ingredients: 2 chicken pipa legs (500g), 50g dried chili pepper, 30g Sichuan peppercorns, 1 teaspoon pepper (5g), 3g salt, 5g sugar, 15ml soy sauce, 15 ml of cooking wine, 2 sections of green onion, 3 slices of ginger, and 4 cloves of garlic. Method 1. Cut the chicken legs into 3 cm square pieces and marinate them with pepper, salt and cooking wine for 20 minutes. Finely chop the peppers. Finely mince onion, ginger and garlic. 2. Heat the oil pan until it is 80% hot (you can feel the obvious heat when you place your palm on the oil), add the chicken pieces and fry until the surface is golden brown, then set aside. 3. Rinse the pot and heat the oil to 60% (place your palm on the oil and feel the heat), sauté the onion, ginger and garlic until fragrant, add the pepper, and fry the pepper until it becomes fragrant and changes color slightly. 4. Add the fried chicken pieces, add soy sauce, sugar and chicken powder, stir-fry evenly, sprinkle with green onions and serve. Method 5 Ingredients: One whole chicken or a box of chicken legs, Sichuan peppercorns and dried chili peppers (1:4), green onions, cooked sesame seeds, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic, and white sugar. Method 1. Cut the chicken into small pieces, mix with salt and cooking wine, then fry in an 8-layer hot oil pan until the outside becomes dark yellow, then remove and set aside. Cut the dried chili peppers and green onions into 3 cm long sections. , ginger and garlic slices. 2. Heat oil in a pan until it is 7 degrees hot. Add ginger and garlic and stir-fry until fragrant. Add dried chili peppers and Sichuan peppercorns. Stir-fry until the smell starts to smell pungent. When the oil turns yellow, add fried chicken pieces and stir-fry until the chicken pieces become fragrant. Evenly distribute it among the chili peppers, then add the green onions, monosodium glutamate, sugar and cooked sesame seeds, stir well and then remove from the pot. Note 1. Chili peppers and Sichuan peppercorns can be added according to your own taste. However, in order to reflect the original flavor of this dish, it is best for the finished product to be such that the chili peppers can completely cover the chicken, rather than appear sporadically in the chicken pieces. A few hot peppers and Sichuan peppercorns. 2. Before frying chicken, sprinkle salt into the chicken. Be sure to sprinkle enough salt. If you add salt when frying the chicken, the salt will not be able to enter the chicken because the outer shell of the chicken has been fried dry and the texture is relatively tight. The salt can only adhere to the chicken. The surface of the chicken affects the taste. 3. The oil used for fried chicken must be heated very hot, otherwise the chicken will not be fried dry for a long time. Even if it is fried dry after waiting for a long time, it will be really dry, and it will be a ball of dead meat. It's unpalatable and has no texture at all. So the fire must be high so that the outside is crispy and the inside is relatively tender.