Sichuan Spicy Chicken
by Jingfeng Kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Remove the bones of the chicken thighs, cut into small pieces, wash off the blood, and drain (for spicy chicken, use supermarket-bought feed chicken, but the local chicken is better to keep the soup)
2. Soak the bean tendon in cold water, drain the water, and spread a little salt evenly
3. Mince ginger, garlic, and shallots
4. Fry the dried chilies into small pieces and pat the peppers flat (you can use less dried chilies to make spicy chicken at home, but the spicy chicken in the restaurant usually finds chicken in chili~)
5. Add light soy sauce, sugar, cooking wine, sugar, half of the minced garlic, and minced ginger to the chicken nuggets. Stir evenly, cover with plastic wrap and refrigerate for more than 30 minutes
6. The refrigerated chicken nuggets are evenly coated with a layer of starch (do not wrap it too thick) and sift out more than the starch. After the starch is coated, try to spread out the chicken nuggets and do not squeeze them together.
7. Heat up the oil in a hot pan to about 180℃, add the bean tendons and fry until golden, then remove the oil control (if you fry at home, you can use less oil, and fry slowly on a low fire)
8. Turn off the heat, wait until the oil temperature is slightly lower, and put the chicken nuggets into the pot (the chicken nuggets should be placed one by one, shake gently with chopsticks to prevent adhesion) after the chicken nuggets are all placed in the pot, then transfer to the middle After the fire is golden brown, remove the oil control
9. Leave a little base oil in the country, sauté ginger and garlic over low heat until fragrant, then turn to low heat and sauté pepper for 2 minutes
10. Stir fry the chili section to create a fragrance
11. Add chicken nuggets and bean tendons and stir well
12. You can taste it before starting the pan. If the taste is weak and add a little salt, you can start the pan and put it on the plate, sprinkle with shallots and sesame seeds.
