1. Prepare ingredients. Chop the chicken into small pieces (I used two chicken legs and four or five chicken wings), cut dried chili into sections, sliced ginger, peanuts, cooked white sesame seeds, and peppers.
2. Fry the peanuts and set aside.
3. Put the chicken in a pot under cold water, add ginger slices and a small spoon of cooking wine, boil over high heat, skim off the foam, cook the chicken for three to five minutes, then remove it for use.
4. Put two spoons of soy sauce, one spoon of salt, one spoon of chicken essence, and two spoons of sugar into the chicken, then marinate for about 15 minutes.
5. Pour the right amount of oil into the pot (a little more oil than usual for cooking, and it is best to use a pan), then put the chicken pieces into the pot, and start half-frying and half-frying on low heat.
6. Fry the chicken for the first time until the chicken is mature and the surface is browned.
7. Bring the oil to a higher heat, then put the chicken in the pan again and fry for about 30 seconds to remove. (This time re-frying can make the surface of the chicken more crispy)
8. Leave a little bit of oil in the pot, then put the Chinese pepper and dried chilies in the pot, stir-fry on low heat until a fragrant aroma.
9. Put the chicken in the wok and start to stir fry for about a minute
10. Put the fried peanuts in the pot, sprinkle a little cooked white sesame seeds, stir-fry evenly and serve.
1. When cutting the chili section, try to remove the chili seeds. Because too much chili seeds will affect the taste.
2. No salt will be added for seasoning during frying. So when pickling, be sure to put enough salt.
3. You can use ready-made deep-fried peanuts to save trouble.