1. Prepare the cut chicken thighs and other seasonings... (choose large chicken thighs for chicken thighs)
2. Wash the chicken thigh pieces with clean water, and then sift out the water for use.
3. Put the washed chicken thighs in the basin. Add cooking wine, salt, soy sauce, and pepper powder. Stir well and let each piece of meat taste delicious.
4. Cover with plastic wrap, put in the refrigerator, and marinate for about 30 minutes
5. Cut the dried chili and Thai chili into pieces. Cut the garlic in half and cut the green onion into small pieces.
6. Put more oil in the pot and wait for the oil to boil. Add the marinated chicken pieces and fry them over high heat.
7. It's fine when the meat is fried and discolored. Take it out and carry out the second bombing.
8. When the meat is deep-fried and golden brown, you can remove it for later use.
9. Put an appropriate amount of oil in the pot and heat it over medium heat. Add the shallots, garlic, and stir-fry.
10. Add chicken nuggets
11. Add an appropriate amount of soy sauce for color mixing.
12. Add the peppercorns and bay leaves.
13. Finally, add dried chili and Thai chili, stir-fry for a few times and you can get out of the pot.
14. Stir fry until the chicken is burnt.
15. Serve at the end, sprinkle with chopped green onion and cooked sesame seeds. You can enjoy it
Tips:The chicken nuggets are fried twice: the first time for cooking, the second time for setting. You can put more chili to make it look good and delicious. The bay leaves are for flavoring, and they can be left on. The meat will taste better the longer it is marinated.
