The best way to make chicken: spicy chicken, white cut chicken, kung pao chicken, cola chicken wings and so on.

Today's recommendation is spicy chicken.

Spicy Chicken

Materials: one rooster about half a year old, 5 fresh green and red chili peppers each

Working Ingredients: 300 grams of vegetable oil, 1 tablespoon of cooking wine, ? a spoonful of salt

Making Ingredients: 300 grams of vegetable oil, 1 tablespoon of cooking wine, ? a spoonful of salt

Marinade seasoning: 10 grams of onion and ginger, 10 grams of cooking wine, 2 grams of salt, 3 grams of pepper, 10 grams of corn starch, 5 grams of soy sauce, 10 grams of vegetable oil

Make the seasoning: 6 slices of ginger, a section of green onion, 10 dried chili peppers, 30 peppercorns, 3 grams of white sugar, 1 gram of salt, Cooking wine 5 grams, 20 grams of cooked sesame seeds

Methods and Steps

Step 1: We first kill the chicken soaked in water for 30 minutes, soaked out the blood water, then rinse and drain the water, then chop the chicken into small pieces and put in the basin.

Step 2: We add 10 grams of cooking wine, 2 grams of salt, 3 grams of pepper at a time, onion and ginger briefly cut, and then clench the juice of the onion and ginger with your hands, put it into the chicken, and keep grasping and kneading with your hands to know that after the chicken is sticky, it's ready, and then marinate it for about 20 minutes, and make sure to add enough salt and seasoning, so that the chicken will be flavored.

Step 3: In the marinade chicken at the same time, we began to prepare accessories, we green and red bell peppers washed and cut into circles, dried chili peppers cut into small segments, the onion and ginger cut into granules into a pot together, and then add peppercorns. Like spicy, we can put more chili and pepper.

Step 4: chicken marinade is completed, we put a spoonful of corn starch, continue to use your hands to fully grasp, the purpose is to lock the water, so that the chicken tastes more tender, and then put a spoonful of vegetable oil about 10 grams, and then stirred, the purpose of the oil is to be over the oil is not sticky.

Step 5: all the ingredients are ready, we take a pot, and then put 300 grams of vegetable oil, home allows you to put a little more oil, and then burned to 8 into the heat, pour the chicken into the pot, quickly slip loose, and then open the medium heat to the chicken vapor fried, while the chicken slowly fried fried fried through, generally need about 5-8 minutes. You have to keep track of the time, don't overfry and let the chicken become old and firewood, affecting the taste.

Step 6: chicken basically fried 5-8 minutes, and then fish out, re-open the high heat, the oil temperature to 9 layers of heat, the chicken second pour into the pot fried golden brown, and then fish out the oil drained, this step is mainly to let the chicken color into a golden brown, and at the same time, the chicken will also become outside the charred and tender, eating is also very fragrant.

Step 7: leave a small amount of oil in the pan, put ginger and green onion minced incense, then add dried chili pepper, pepper and green and red bell peppers, put salt, and then stir-fry to get the aroma.

Step 8: We put the fried chicken pour in the side of a quick stir-fry evenly to the side of a spoonful of cooking wine, stir-fry, and then add sugar and cooked sesame seeds, stir-fry evenly to increase the freshness and seasoning can be out of the pot.

Step 9: Dispatch the pan to plate.

Technical Summary and Notes

(1) Before we do it, it is best to burn the chicken with fire for a while, which can remove the fluffy hairs and also remove the fishy smell, and then we have to soak the chicken, and it is best to use lukewarm water, and the water is added with white vinegar, and both the lukewarm water and the vinegar can promote the discharge of the blood and water.

(2) Since this dish is not stewed, roasted or simply slightly fried, we have to cut the chicken into smaller pieces so that it is easy to taste and cook. After that we have to marinate, add salt to make the chicken ahead of the flavor, but add salt will make the meat tight, so we have to add a little starch to tenderize the meat, add starch to not stick to the pan, the last but also drizzled with a little bit of cooked oil, so that the marinated chicken stir-fried out of the very tasty and flavorful.

(3) chicken in the process of deep-frying, be sure to master the fire, the first time to deep-frying when the fire slipped apart, open the small and medium fire to slowly fry the chicken, deep-frying, but do not fire, to prevent the chicken is not cooked on the frying of the paste, generally 5-8 minutes can be, and then fished out for the second complex, this time to raise the temperature of the oil with a large fire to the Chicken quickly fried into golden brown, the time should be short, to prevent the chicken fried overcooked.