Homemade Stir-fried Spicy Chicken
1.
Chop the chicken into pieces of 2-3 cm in size, wash and drain the water.
2.
Add 2 tablespoons of cooking wine.
3.
1 tablespoon of light soy sauce.
4.
Add 2/4 teaspoon of salt.
5.
1/4 teaspoon of five-spice powder. Then mix well and marinate for 2 hours.
6.
Cut garlic and dried chilies into larger pieces.
7.
Heat up the pot, pour in an appropriate amount of rapeseed oil (to cover the chicken nuggets), heat it up to see the oil ripples, pour in the chicken nuggets, be careful not to pour the water for marinating the chicken, it will splash the oil.
8.
Deep-fried chicken nuggets on medium heat, deep-fried to your liking, and then picked up. The oil is filtered out and the pot is cleaned.
9.
Heat the pot again, pour a small amount of oil, add garlic and fry until slightly charred.
10.
Pour in dried chilies and stir-fry for a minute or two. The fire should not be too big, medium and small.
11.
Return the fried chicken to the pan and stir-fry for two minutes.
12.
Sprinkle some cooked white sesame seeds and stir-fry for a few times to get out of the pot. Raw sesame seeds are unfamiliar, and they have a taste of raw sesame.
Tips:
1. Don't chop the chicken too small, the shrinkage will be too small once it is fried, and it should not be too big, which is not easy to taste. The chicken should be marinated at this time to taste, and the marinating time will be more delicious, and it will not be easy to taste when it is dry fried and quick-fried later.
2. You can put more garlic and dried chilies. I just don't have much at home, so I put less.
3. The degree of dry burnt of the chicken is up to your liking. The frying was dry, but my mother's teeth were hard to bite, and I was slightly burnt.
