Sichuan Spicy Chicken
1.
Put the chicken in a bowl, add light soy sauce, cooking wine, salt, ginger, and peppercorns, stir well, and marinate for 20 minutes.
2.
Put the oil in the pot and cook until the oil noodles smoke, add the chicken, fry it until the ginger is brown, remove it and set aside for a while.
3.
Fry it again.
4.
Put the bottom oil in the pot and heat it over high heat. Add garlic, green onions, ginger, pickled peppers, and spicy sauce and saute together. Then add the fried chicken and stir fry until the chicken is evenly covered with the sauce.
5.
Stir-fry for 3 minutes, put the dried chili and pepper in the pot, turn to medium heat and stir fry continuously after 2 minutes, wait until the oil in the pot is absorbed, and the dried chili and pepper can be cooked
6.
You can enjoy it after serving.
Tips:
White smoke on the oil noodles when fried chicken means that the oil temperature is close to 7 mature muscles. If you don’t have a fence during the frying process, you can use a spoon to remove the chicken from the fried chicken. The oil must be heated so that the chicken will be crispy on the outside and inside. For the crispy and delicious garlic, it is recommended to sauté first, then stir-fry with other accessories
