The ingredients of saute spicy chicken are potatoes, green peppers, dried peppers, prickly ash, cinnamon, fragrant leaves, ginger, onion, garlic, rock sugar, star anise, salt, soy sauce, cooking wine and bean paste. Saute spicy chicken is a special food in Shawan City, Tacheng District, Xinjiang Uygur Autonomous Region. It originated from the Jianghu dishes in roadside restaurants in Xinjiang in the 1980s. Mainly fried chicken pieces and potato pieces, with Xinjiang noodles.

After more than 20 years of development and evolution, in Xinjiang, you can eat not only the classic "Yam Chicken" of saute spicy chicken, but also the luxurious version of saute spicy chicken, the upgraded version of "Mushroom Chicken, Pickled Pepper Chicken, Cowpea Chicken, Curly Chicken, Kelp Chicken, Fried Nan Chicken, Frozen Tofu Saute Chicken and Chicken with Chicken Blood Cake" and other delicious saute spicy chicken.

Xinjiang saute spicy chicken is generally fried first and then stewed. After cooking, the fragrant burnt chicken pieces are mixed with bright green peppers and red peppers, and the potato starch mixed in the soup absorbs greasy. Pick up the wide and thin noodles with chopsticks, stir them in the soup a few times, and immediately be surrounded by thick soup. The entrance is spicy and delicious, and all kinds of flavors come to my face.

Xinjiang saute spicy chicken has a unique and novel taste, which not only has the rough and heroic spicy taste that northwest people like, but also combines the hemp taste on the tip of the old Sichuan people's tongue.