A whole chicken or a box of chicken thighs, peppercorns and dried chili peppers (1:4), scallions, cooked sesame seeds, salt, monosodium glutamate (MSG), cooking wine, cooking oil, ginger, garlic, sugar

Methods:

1. Chicken cut into small pieces and salt and cooking wine mixed well into 8 layers of hot oil frying pan until the appearance of the exterior dry into a dark brown and then removed for use. Cut the dried chili pepper and green onion into 3-centimeter-long pieces, and slice the ginger and garlic into thin slices.

2. Heat oil in a pan to 7 layers of heat, pour in ginger and garlic and stir-fry the aroma of dry chili peppers and peppercorns, stir-fry until the smell begins to choke, and the oil becomes yellow and then pour in the fried chicken, stir-fry until the chicken is evenly distributed in the chili peppers and then sprinkle with green onion segments, monosodium glutamate, sugar, cooked sesame seeds, and stir-fry until evenly distributed in the chicken, stir-fry and then take off the pan.

Note:

1. Chili and pepper can be added to their own tastes, but in order to reflect the original flavor of this dish's characteristics, the finished product is best chili pepper can be all the chicken cover, rather than chicken pieces of sporadic appearance of a few chili and pepper.

2. fried chicken to chicken salt, be sure to sprinkle enough, if you fry the chicken and then add salt, salt flavor is not into the chicken, because the chicken shell has been fried dry, the texture is more compact, salt can only adhere to the surface of the chicken, affecting the flavor.

3. fried chicken with the oil must burn very hot, otherwise the chicken went down for a long time on the outside will not be fried dry, even if you wait for half a day to fry dry, it is really dry, a bunch of dead meat, very difficult to eat, no taste at all. So the fire must be big, outside the fried crisp, inside is relatively tender.