Shanzhai Version of Spicy Chicken Nuggets
by Mama Hao
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. 1. Thaw the chicken nuggets, wash and cut into small pieces, put them in the refrigerator with salt, Kimlan soy sauce, and black pepper for 2 hours.
2. Rinse the dust quickly with water, use kitchen paper to absorb the water, cut into sections with scissors; cut onion, garlic, chives, and ginger for use.
3. Take out the marinated chicken nuggets, sprinkle some cornstarch and stir well.
4. Heat the pan with a little more oil and pour the chicken nuggets.
5. Slowly simmer the water on medium heat, change to low heat and fry slowly until both sides are browned.
6. Drain the oil and set aside.
7. Heat the pot with the remaining oil, pour in shredded ginger, pepper and cumin and stir for a while.
8. Then pour in the dried red pepper.
9. Pour in the onion and garlic cloves and sauté until fragrant.
10. Pour the chicken pieces and fry together for 2 minutes when the pepper changes color.
11. Pour in Lee Kum Kee steamed fish soy sauce one by one.
12. Add half a spoon of sugar to taste.
13. Season with a little chicken essence.
14. Pour in a little balsamic vinegar and stir-fry for a while.
15. Finally, sprinkle a little chives and stir well.
Tips:1. The chicken nuggets are marinated in the morning and cooked in the evening. It is very tasty! If you have enough time, you can marinate for a while.
2. When marinating chicken nuggets, give enough salt at a time.
3. Add cornstarch before frying the chicken nuggets. It is said that it is not to make the chicken nuggets tender. I feel nothing.
4. Friends who can't eat spicy food can put less chili. You can also put some peanuts to add flavor.
