Shancheng Spicy Chicken
by Leaf's Little Chef
Favorite
Difficulty
Normal
Time
15m
Serving
3
Shancheng Spicy Chicken is a famous Chongqing dish. The red, red, and spicy dishes are mouth-watering. As a Chongqing native, I also have a special liking for this dish. It's just fried food, which is relatively rare in my home, and spicy dishes are not suitable. The child had no choice but to bear it. Today, I finally couldn’t bear it. I must make a spicy chicken to relieve my greed.
It is not difficult to make authentic Shancheng spicy chicken at home, as long as you master a few key points:
1. The choice of chicken. Spicy chicken generally chooses chicken thighs or three-yellow chicken. Today I used half a three-yellow chicken. The beaten bones are removed. The small bones are fragrant after being fried and eaten with the bones.
2. The ratio of chicken, pepper, and pepper is very important. Shancheng spicy chicken is looking for chicken in peppers. It looks like they are all peppers. The chef said that the proportion of chicken, pepper, and pepper in authentic Shancheng spicy chicken is controlled by 15::10:1. I didn’t follow this ratio when I made it at home, which greatly reduced the amount of chili. Let’s talk about the benefits of eating by myself. The ratio of chili and peppercorns I made is 4:1. I feel that the spicy taste is very suitable, so It is better to set the ratio according to your own preferences.
3. Coat starch before frying to make it crispy and reduce oil absorption. I used an egg and starch to mix well and then put it in the chicken to make it evenly, so that the color will look better when fried.
Fourth, the oil temperature must be 80% hot, and always use high fire to explode it thoroughly.
5. The normal method of this dish requires a large amount of salt. When marinating, you need to add more salt to fry it out. However, the salt intake is very unhealthy, so when I cook it, I add less salt when marinating. Put a little salt and a little sugar when it comes out of the pan, it tastes very good.
It is not difficult to make authentic Shancheng spicy chicken at home, as long as you master a few key points:
1. The choice of chicken. Spicy chicken generally chooses chicken thighs or three-yellow chicken. Today I used half a three-yellow chicken. The beaten bones are removed. The small bones are fragrant after being fried and eaten with the bones.
2. The ratio of chicken, pepper, and pepper is very important. Shancheng spicy chicken is looking for chicken in peppers. It looks like they are all peppers. The chef said that the proportion of chicken, pepper, and pepper in authentic Shancheng spicy chicken is controlled by 15::10:1. I didn’t follow this ratio when I made it at home, which greatly reduced the amount of chili. Let’s talk about the benefits of eating by myself. The ratio of chili and peppercorns I made is 4:1. I feel that the spicy taste is very suitable, so It is better to set the ratio according to your own preferences.
3. Coat starch before frying to make it crispy and reduce oil absorption. I used an egg and starch to mix well and then put it in the chicken to make it evenly, so that the color will look better when fried.
Fourth, the oil temperature must be 80% hot, and always use high fire to explode it thoroughly.
5. The normal method of this dish requires a large amount of salt. When marinating, you need to add more salt to fry it out. However, the salt intake is very unhealthy, so when I cook it, I add less salt when marinating. Put a little salt and a little sugar when it comes out of the pan, it tastes very good.
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