Ingredients: chicken thighs

Accessories: millet peppers, red bell peppers, red bell peppers, green onions, ginger, cilantro, flour

Seasonings: salt, cooking wine, pepper, sugar, oyster sauce, light soy sauce, chili oil

Spicy chicken thighs - crispy outside and inside tender

1.the following began to prepare the ingredients

prepare fresh chicken thighs three, chopped into uniform small pieces, try to chop a little smaller, cooking time more flavorful, chopped into the basin.

Add two tablespoons of salt to the basin, pour some wine to fishy, knead with your hands for a while, and then put half a spoonful of flour, continue to knead for more than 3 minutes, this step is mainly to remove the chicken pieces of blood to reduce the fishy flavor, kneaded, put the chicken pieces into the water a few times to wash the top of the flour and blood stains wash clean.

2. The following chicken pieces marinated

The chicken pieces out, gently massage for a while, and then squeeze the water above, so that the marinade is more flavorful, add 2 grams of pepper, 2 grams of salt, a little sugar to refresh, oyster sauce 5 grams of 10 grams of soy sauce, chili red oil 20 grams, scratched and mixed evenly marinade for 30 minutes or more, to be more flavorful.

3. The following began to prepare accessories

Prepare millet pepper, lantern red chili, mountain red chili, each a small handful of red chili, the dragon lantern red chili from the middle of the cut, easy to release the flavor, millet chili highlights the spicy taste, mountain red chili color is more red, lantern red chili pepper flavor is more intense, the three kinds of chili combined with a dish in order to be able to color and smell all together.

Prepare a section of green onion, break open and cut into scallions.

Prepare a piece of ginger, cut into pieces.

Prepare some cilantro, green onion and white sesame seeds.

4. The following chicken pieces fried

30 minutes later, in the marinated chicken pieces into an egg yolk, egg yolk can make the fried chicken pieces more golden color bright, put a small handful of starch continue to grasp, so that the starch evenly wrapped around the chicken pieces, locking the water in the chicken pieces.

Burn oil in a pan, oil temperature 50 percent hot, pour the chicken pieces into the pan, gently push the spoon to make it evenly heated, after the chicken pieces are shaped, the chicken pieces sticking together to break up, keep a small fire frying for about 2 minutes, the chicken pieces frying into a light yellow when poured out.

Again, raise the oil temperature to 6%, pour the chicken pieces into the pot and then repeat the frying again, the chicken pieces fried crispy fried golden brown when poured out, oil control and standby.

The chicken pieces will be more flavorful after the second deep-frying.

5. The following cooking

The bottom of the pot to stay in the oil, pour in the ready chili, chopped onion and ginger, open a small fire to stir-fry, chili pepper sautéed and fried after the discoloration of the chicken pieces into the pot to continue to stir-fry for about 2 minutes, so that the chicken pieces to fully absorb the flavor of the chili pepper.

The chili must be stirred with low heat, fully fried dry fried spicy flavor, the taste of the dish is good.

Finally, add chopped green onion, cilantro, white sesame seeds, and then drizzle some chili red oil to make the dish more red, quickly stir-fry a few on the plate on the table.