Chongqing spicy chicken, just like this side of the world, is booming and spicy enough, fragrant to the bones, and the chicken is crispy outside and tender inside. This spicy chicken is very simple to make. The chicken was fried in advance and most of the fat was removed. Coupled with the slimming effect of pepper, you can definitely eat it.

Practice of Chongqing spicy chicken

Step by step

1

Wash the chicken legs and cut them into thumb-sized pieces.

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2

Add salt, soy sauce, starch and cooking wine, grab them evenly by hand and marinate for 30 minutes.

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three

Wash the dried red pepper and cut it into sections with scissors. Prepare the right amount of pepper.

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four

Slice ginger, slice garlic cloves and mince onion.

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five

Add 80% hot pot oil to the marinated chicken leg meat, fry until the appearance is dark yellow, and drain the oil for later use.

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six

Take out the oil control for later use.

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seven

In another pot, heat the oil to 70% heat, add ginger and garlic and stir-fry until fragrant.

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eight

Add dried Chili and Zanthoxylum bungeanum, stir-fry until the smell begins to choke and the oil turns yellow.

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nine

Then pour in the fried chicken pieces and stir well. Add sugar and stir well.

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10

Sprinkle with chopped green onion, stir well, and take out.

Chongqing spicy chicken finished product map

Cooking skills of Chongqing spicy chicken

skill

1, dried pepper and pepper can add their own taste, but the original Chongqing spicy chicken, the finished product is best to cover the chicken with pepper;

2. It is best for chickens to choose chicken leg meat with bones, which is much more fragrant than pure chicken;

3. Add salt to the chicken in advance, and don't add salt when frying at last, because the shell of the chicken has been fried, and the texture is relatively tight, and the salt can only adhere to the surface of the chicken. At this time, the salt taste can't enter the chicken, and the taste is naturally much worse;

4. Stir-fry dried peppers and peppers. It's best to stir-fry until the smell starts to choke. When the oil turns yellow, add the fried chicken and stir fry, and the fragrance of pepper and pepper can be brought out;

5, the oil of fried chicken must be very hot, the fire must be big, the skin will be crisp soon, and the meat inside is tender and delicious;

6. When frying, it is not delicious if it is too dry;

7. The number of dried peppers and prickly ash particles increases or decreases according to your taste.