A whole chicken or a box of chicken thighs, peppercorns and dried chili peppers (1:4), green onions, cooked sesame seeds, salt, monosodium glutamate (MSG), cooking wine, cooking oil, ginger, garlic, sugar.

Practice:

1. Cut the chicken into small pieces and mix with salt and cooking wine, and then put into 8 layers of hot frying pan and fry until the appearance of the dry into a deep yellow color, and then removed for use. Cut the dried chili peppers and green onions into 3-centimeter-long pieces, and slice the ginger and garlic.

2. pot of oil to 7 layers of heat, pour ginger and garlic stir fry flavor into the dry chili pepper and pepper, stir fry until the smell began to choke, the oil turned yellow and poured into the fried chicken, stir fry until the chicken pieces evenly distributed in the pepper sprinkled with green onion segments, monosodium glutamate, sugar, cooked sesame seeds, stir fry after the pot can be.

Note:

1. Chili and pepper can be added to their own tastes, but in order to reflect the characteristics of the original flavor of this dish, the finished product is best chili pepper can be all the chicken cover, rather than chicken pieces in the sporadic appearance of a few chili and pepper.

2. fried chicken to chicken salt, must be sprinkled enough, if the fried chicken and then add salt, salt flavor is not into the chicken, because the chicken shell has been fried dry, the texture is relatively tight, salt can only be attached to the surface of the chicken, affecting the flavor.

3. Fried chicken with oil must be burned very hot, otherwise the chicken went down for a long time appearance will not be fried dry, even if you wait half a day to fry dry, it is really dry, a dead meat, very difficult to eat, no taste at all. So the fire must be big, outside the fried crispy, inside is relatively tender.