[sichuan Cuisine]-spicy Chicken Chop

Name: [sichuan Cuisine]-spicy Chicken Chop
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chicken thigh; 50g Chili powder; 2 petals Broccoli; a little pepper; a little salt; A tablespoon Spare Ribs Sauce; A tablespoon seafood sauce; A tablespoon Oyster sauce; 1 or two Green onion and ginger cooking wine; About three slices ginger; 2 two Peanut oil

by Coffee buckle meat

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

What Chinese cuisine pays attention to is the color, flavor and flavor. My spicy chicken chop is made around this theme. I believe everyone should be able to feel the color, flavor and flavor of this dish.
The main feature of this dish is to reflect the spicy beauty of Sichuan cuisine, the taste is tender and delicious, the spicy is numb, and the aroma is tangy. Friends who like this dish can also follow me to make it, and I believe you can also succeed. "

[sichuan Cuisine]-spicy Chicken Chop

1. This is the main material. . Haitian’s ribs sauce, hoisin sauce, and fuel consumption are essential.

[sichuan Cuisine]-spicy Chicken Chop recipe

2. First of all, let me talk about why chicken thighs are used. The thighs are juicy and tender, not like chicken breasts that clog the teeth. The chicken thigh meat is first patted in large slices and thinner, which is easier to taste, and it will not feel small when it shrinks when it is cooked.

3. After the filming is done, will it be a big movie? (Exposing a little secret, we went to eat the chicken in KFC's chicken thigh bunker and did the same.)

4. Put the green onion and ginger cooking wine, salt, hoisin sauce, rib sauce, oil, and ginger in the refrigerator and marinate for more than half an hour.

5. After marinating, you can feel very tasty.

6. Put the pepper and chili powder on an iron wrist, cool the hot peanut oil for 5 minutes and pour it in. The chili oil is ready. If you don't cool the hot chili oil, the chili powder will be burnt.

7. Put part of the chili oil in the wok and fry at low heat, so that the spicy flavor can penetrate into the chicken to make the chicken fragrant and full of spicy flavor. After frying until the color is burnt red, you can start the pan and set the plate.

8. Bring broccoli to a boil with a little salt.

9. Cut the chicken and put it on the plate and drizzle with chili oil. (If you have a knife and fork at home, you don’t need to cut it first. In order to make it more beautiful, I cut it first.)

Tips:
Note: When making chili oil, be careful that the oil burns to yourself. The hot oil must be placed for 5 minutes before being poured into the chili powder. If the hot oil is poured on immediately, it will cause the chili powder to paste off.

When frying the chicken, be sure to fry it with chili so that the spicy flavor can penetrate into the chicken.