Find chicken among the peppercorns and chili peppers, pick up a piece of instantly fell by the flavor, spicy chicken this dish has its own magic, so how can you make a plate of crispy outside chewy, smooth and tender inside the spicy chicken ding? Today we will do a plate of Sichuan version of spicy chicken, let the spicy flavor instantly drive away all the cold. To make this dish, some people use chicken thighs, some people use chicken breasts, and we use half a three yellow chicken today, and then we look at the specific method.

1. First of all, prepare a cleaned three yellow chicken processing. (Cooking with only half)

First, the chicken chopped into large pieces, and then with the back of the knife to the hard to break the bones, so that it is easier to taste.

Then chop the chicken into small pieces of about 1 centimeter, chopping smaller is easier to make a crispy texture.

Then marinate the chicken briefly

Cut a little ginger and green onion slices and put them in, then put in a few peppercorns to avoid fishy and reduce the fire, then sprinkle in 2 grams of salt, 2 grams of pepper, 10 grams of cooking wine to remove the fishy, and drizzle a little light soya sauce or lees for color.

Stir well with chopsticks and marinate for 20 minutes to let the flavors fully penetrate into the chicken pieces.

In order to make the spicy chicken colorful, use 3 kinds of chili peppers

Prepare the appropriate amount of lantern pepper is mainly used to increase the flavor, the bullet head chili pepper is more red in color, the seven-starred pepper is spicy, the amount of chili peppers can be adjusted according to your own taste.

Put the prepared chili peppers into a pot and cook until boiling.

Then turn off the heat and soak for 10 minutes. After softening, drain the water and pour it into a stone mortar, add a tablespoon of salt to increase the bottom of the flavor and mash it together.

Then pour out the chili pepper, chopped finely with a knife to make Zipa chili. The chili is soaked and crushed to fully remove the dryness and odor inside. Continue to prepare the auxiliary ingredients, ginger cut into diamond-shaped slices, garlic cut into thin slices. Prepare a small bowl, put a small handful of green pepper, a small handful of pepper, a handful each of seven-star pepper and bullet head chili pepper and set aside. The second time you prepare chili peppers is for a more flavorful and spicy dish.

3. Pick out the green onions, ginger and peppercorns after the chicken pieces are marinated.

Put in the appropriate amount of starch and mix well, starch, and can lock the chicken in the water, fried out of the outside of the crispy glutinous.

4. Ingredients all ready, chicken pieces wrapped after the start of deep frying

The oil temperature in the pan fifty percent hot, the chicken pieces shaking loose into the pan, keep the fire often turn so that it is evenly heated.

Fry the chicken pieces until they are cooked and set. Then raise the oil temperature to 70% and fry for the second time, the purpose is to fry the chicken pieces crispy fried incense, 20 seconds after the pot immediately fish out, fried for a long time the chicken pieces will be old.

5. pot to stay a little bottom oil began to stir fry flavor

First pour into the ginger and garlic burst incense, and then poured into the ready chili pepper, pepper and Ziba chili pepper, open a small fire slowly stir-fried crisp.

The chili pepper stir-fry until slightly browned surface shiny, pour in the fried chicken pieces continue to stir-fry slowly over low heat for 2 minutes.

Drizzle in a little white wine to get the flavor and spiciness of the ingredients into the chicken pieces, then add 2 grams of salt, 2 grams of pepper, 2 grams of chicken stir-fry to taste.

Finally sprinkle with fine chili noodles, drizzle with sesame oil, sprinkle with cooked white sesame seeds and scallions delicious that is ready.

Tips:

1. To do spicy diced chicken is best to use young chicken, the meat is more tender, fragrant.

2. The second re-frying needs to raise the oil temperature to 70% heat, rapid frying 20 seconds immediately out of the pot, in order to achieve a crispy texture.

3. Finally, after the chicken pieces in the pot, you need to turn on the low heat and stir fry for 2 minutes, so that the flavor of the head and the chicken pieces fully integrated.