Name: Geleshan Spicy Wing Ding
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: About 450g Chicken wings; 1/2 teaspoon 1/2 teaspoon salt; 1/2 teaspoon 1/4 teaspoon Chicken Bouillon Powder; 1 tsp Cooking Wine; 1 tsp Soy sauce; 1 tsp Dry starch; 5g ginger; 6g garlic; 30g Dried red chili; 3g Sesame pepper; A few drops sesame oil; 1 tsp Sugar; Some Cooked Sesame; Some Cooking oil

Geleshan Spicy Wing Ding

1. Wash the chicken wings and chop them in half, soak up the moisture with kitchen paper;

2. Add 1/2 teaspoon of salt, 1/2 teaspoon of chicken essence, 1 teaspoon of cooking wine, 1 teaspoon of soy sauce, and 1 teaspoon of dried starch. Grab it until it becomes pulpy and marinate for more than 10 minutes;

3. Scrub the dried red peppers and fry them into small pieces;

4. Slice garlic, shred ginger, and set aside sesame pepper;

5. Heat up the wok, add appropriate amount of cooking oil, when it is 60% hot, add the wings, turn to medium heat, fry for 5 to 8 minutes, fry until the skin is dry and brownish red;

6. Remove and drain the fat;

7. Leave the bottom oil in the pot, sauté the sesame pepper on a low heat, add shredded ginger and garlic slices after the flavor comes out, and stir fry for a fragrance

8. Add the chili section, continue to low heat, and stir-fry slowly until the chili section is dark jujube red;

9. Add a few drops of sesame sesame oil and stir-fry evenly;

10. Add the chicken nuggets and continue to stir fry;

11. Add 1/2 teaspoon of salt, 1/4 teaspoon of chicken essence, and 1 teaspoon of sugar, stir and fry evenly;

12. Sprinkle in an appropriate amount of cooked sesame seeds, stir-fry evenly, and just take it out of the pan.

Tips:
1. When frying the chicken, use a medium-high oil temperature, deep-fried on a medium-high fire, and fry it into dry coke or tender on the outside according to your own taste-if you like dry coke, fry it again for a while longer; if you like tender on the outside and tender inside , You can deep-fry twice, the first time is medium oil temperature and deep-fried, the second time is high oil temperature and crispy;

2. When cooking chicken, because dried chili, sesame pepper and fried chicken have very little moisture, use a medium-to-small fire to avoid frying the ingredients;

3. The degree of spiciness depends not only on the quantity of chili peppers, but also on the degree of stir-frying the chili peppers. Slowly stir-fry the chili peppers on a low fire until the dried chilies become maroon red, and the spicy taste and aroma will come out;

4. Add some cooked sesame seeds at the end to make it more fragrant.