1, the chicken leg is peeled and boned, the meat is cut into cubes (the bones and skins are cooked together to make hot pot), the dried red pepper is cut obliquely, the onion is cut obliquely, the garlic and ginger are sliced, and the pepper is appropriate.

The secret of dry frying lies in the curing of meat, because there is basically no taste in the final frying process, so the taste is cured in advance.

2. Marinate the diced chicken legs with cooking wine, light soy sauce, pepper, spiced powder, salt, sugar, sesame oil or olive oil for more than 20 minutes (a little seasoning).

3. Heat the wok and add more oil than cooking. When it is 60% hot, add diced chicken and fry until cooked. When the fried noodles are burnt, take them out and air them, and fry them in an oil pan until the chicken is slightly dry.

Tip: You must stir-fry the chicken with a big fire, so that it will have a diplomatic effect, otherwise it will not bite if it is fried inside and outside.

4. Re-start the pot, add a little base oil, stir-fry dried peppers, onions, ginger, garlic slices and peppers, and add diced chicken and stir well.

Chicken leg meat is more tender and chewy than chicken breast meat, which is most suitable for dry frying; Fried chicken doesn't need much oil, and the actual consumption is very small.

Tips:

In addition, in my experience, the oil of fried meat can be filtered and used for cooking, and the fried dishes are delicious (I fried shredded mustard with this oil yesterday)

The key to this dish is to poke the pepper to find the diced chicken, rather than sprinkle a few peppers in the diced chicken. I still don't cut hard enough, and there are still not enough peppers, but the taste is already "strong"