Name: Chi Rowrow Private Kitchen Recipe: Spicy Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Three Yellow Chicken; 1/2 root Green onions; 5 slices ginger; 6 cloves garlic; 1 small bowl Dried chili; 1 small handful pepper; Some White sesame; Some Cooking oil; Some salt; Some Soy sauce; Some Cooking Wine

Chi Rowrow Private Kitchen Recipe: Spicy Chicken

by Late rowrow

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

When I was a goose boy, Spicy Chicken ranked third in my ordering frequency table, the first is Ma Xiao, and the second is hot pot, ha ha. Eat wherever it tastes the most spicy. In Beijing, Shuangliu’s mom’s spicy chicken ranks first, and the second one is Yuxin Sichuan cuisine. These two are often spicy and I have to pair 2 Sprites to finish this plate.

Later, I grew up as a young girl, and my stomach became more reserved. In many cases, I couldn't cooperate with my mouth to complete the task of eating a clean plate of spicy chicken, which made me particularly distressed.

In order to give this tragic story a happy ending, I started trying to do it myself at home. If you want a bit more spicy, put dried millet spicy, if you want a bit more tender, put Erjingtiao. In the end, I resolved the contradiction between my mouth and stomach, and reached a state of harmony between mind and body.

Chi Rowrow Private Kitchen Recipe: Spicy Chicken

1. Spicy chicken is also a very high-end dish, but as long as the ingredients are ready, it is actually a so easy dish. Take good care of things and practice.

Chi Rowrow Private Kitchen Recipe: Spicy Chicken recipe

2. Cut the chicken into small pieces, sprinkle some salt, and marinate for about 30 minutes. If you have plenty of time, try to marinate it for a while. When stir-frying, the salt added is floating on the surface of the chicken, and the taste of the inside of the chicken is entirely marinated. If you don’t think there are too many bones in the whole chicken, you can also use all chicken wings to make it.

3. Pour a larger amount of oil into the pot, bring to a boil on high heat, pour the chicken in for about one minute and then take it out of the pot. The oil is easy to splash when the chicken is out of the pan. It is recommended to drain the chicken as much as possible, and then use a pot cover to cover your face when it is out of the pan. After all, you still need your face.

4. After the chicken is allowed to cool a little, put it in the pot and fry it again on high heat. After the surface is golden brown, it will be out of the pot. If the chicken is fried for a long time, it will become very dead, so to keep the texture of the outside crispy and tender inside to the utmost extent, you need to quickly fry it twice with high fire.

5. Pour an appropriate amount of oil into the pot, a little more than ordinary dishes, just use the oil from the fried chicken just now. Pour in dried chili, pepper, and green onion, ginger and garlic in turn over low heat, and stir fry until fragrant.

Tips:
The spicy chicken in the restaurant has a very important seasoning-MSG, which not only enhances the taste of spicy chicken, but also adds a sweet taste after being spicy. But because I have never used MSG, I didn't add it. If you don't mind, sprinkle some MSG before serving, turn the pan twice, the taste will be closer to the restaurant's style.