The spicy chicken we eat in restaurants is generally very delicious, crispy on the outside and tender on the inside, very chewy, and the meat is also very tasty, spicy and goes well with rice.

So today we are going to share with you a method used by a restaurant chef to make spicy chicken. Don’t think it’s difficult when you see the method used by the chef. In fact, the method is also very simple, even simpler than some of our home-cooked dishes.

Very easy to learn.

So let’s take a look at how to make this spicy chicken dish shared by the chef.

Ingredients for making spicy chicken: chicken, salt, cooking wine, sugar, pepper powder, oyster sauce, eggs, starch, cooking oil, dried chili pepper, peppercorns, chicken essence, spicy sesame seeds, pepper oil, sesame oil. Production steps 1. What I want to share with you today is

The tutorial for making spicy chicken is very simple and easy to learn.

Let’s first prepare the ingredients needed to make spicy chicken. Prepare an appropriate amount of chicken. You can prepare only chicken legs or chicken breasts. The best meat for making spicy chicken is chicken legs.

Then prepare a handful of Sichuan peppercorns and a little more dried chili peppers.

Continue to prepare the appropriate amount of edible salt, cooking wine, sugar, pepper powder, oyster sauce, eggs, starch, cooking oil, chicken essence, sesame seeds, chili oil and sesame oil.

After everything is ready, we can start making today's spicy chicken.

2. Soak and wash the prepared chicken before cutting into small pieces.

The chicken pieces should not be too big. After cutting them, let's put them in a bowl first.

Then add an appropriate amount of salt, cooking wine, sugar and pepper powder to the bowl.

Then add an appropriate amount of oyster sauce, beat an egg yolk, stir them evenly, then add a little starch, continue to stir well, after stirring well, add a little cooking oil, continue to stir well.

After all the ingredients are mixed together, let's put it aside and marinate for ten minutes.

3. Prepare an empty plate, put the peppercorns we prepared into the empty plate, and then chop the dried peppers and put them inside.

Prepare a wok, heat the pan first, and then pour a little more cooking oil.

When the oil temperature reaches 60% hot, we put all the marinated chicken in and start frying the chicken pieces, one by one.

4. Turn on medium heat, then fry slowly, constantly turning with chopsticks. When the surface of the chicken pieces turns slightly yellow, we take them out to control the oil.

Then continue to heat the cooking oil in the pot. When the oil temperature continues to rise, we pour in the chicken nuggets and fry again. This time it only takes about a minute to fry. After the time is up, remove the chicken nuggets from the oil and load them.

Set aside on the plate.

5. Leave a little more base oil in the pot, but not too much, just a little more than when we usually stir-fry. Then add the Sichuan peppercorns and dried chilies we prepared and stir-fry.

After frying until the aroma comes out, we put all the chicken pieces in, turn on the high heat, and stir-fry for one minute. After one minute, we can start seasoning.

6. Add an appropriate amount of edible salt, sugar, chicken essence, sesame seeds, and chili oil to the pot and stir-fry evenly, then drizzle with a little sesame oil, continue to stir-fry evenly, and then take it out of the pot and serve it on a plate.

This is a very delicious spicy chicken dish.

Tips 1. When frying chili peppers and Sichuan peppercorns, we need to stir-fry them slowly over low heat. Be sure not to burn the Sichuan peppercorns and Sichuan peppercorns.

2. Cut the chicken into slightly smaller pieces.