Accessories: dried red pepper, pepper, garlic, onion, ginger, sugar, cooked white sesame.

1. Cut the pepper into small pieces about 2 cm, shred the ginger and cut the onion into small pieces;

2. Cut the chicken leg (boneless) into small pieces with a sharp knife, add appropriate amount of salt, cooking wine, black pepper and a small amount of sweet potato powder for 20-30 minutes;

3. Put 80% hot pot oil into the marinated chicken leg meat, fry until the appearance is dry and dark yellow, and drain the oil for later use;

4. Take another pot, heat the oil in the pot to 70%, pour in ginger and garlic, stir-fry until the smell begins to choke and the oil turns yellow.

5. Then pour in the fried chicken pieces and stir well, sprinkle with onion, sugar and cooked sesame seeds, stir well and then take out the pot.

note:

Pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover all the peppers on the chicken, not a few peppers and peppers that appear in the chicken nuggets.

2. When the fried chicken is sprinkled with salt, it must be sprinkled enough. If you add salt when frying the chicken, the salty taste will not enter the chicken, because the chicken shell has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, which affects the taste.

The oil used for frying chicken must be very hot, otherwise the chicken will not be fried dry for a long time in appearance. Even if it is fried for a long time, it is really dried, and it is dead meat, which tastes terrible and has no taste at all. So the fire must be big, crisp outside and tender inside.