Sichuan Style Griddle Chicken Wings
1.
Soak chicken wings in water for 30 minutes to remove blood;
2.
Make a knife on the surface for the better taste of the chicken wings;
3.
The chicken wings are marinated with rice wine, light soy sauce, garlic, ginger, and salt for about half an hour (adjust the ratio according to your family’s taste, and you can also add your favorite marinade);
4.
Cut into round slices of the same thickness. After cutting, rinse off the starch in water, otherwise it will turn black;
5.
Wash celery and cut into sections for later use;
6.
Cut the dried chili into sections for later use, remove the chili seeds (if you like chili, put spicy chili, and if you don’t like chili, put spicy chili);
7.
Whole garlic cloves and ginger cut into hob pieces for later use;
8.
Add oil to the pan, let the oil heat up to 70% heat, add chicken wings to low heat and fry slowly;
9.
Fry the golden brown on one side and then turn it over. During this period, you must use chopsticks to flip the chicken wings from time to time, so as not to stick to the pan and make it unsightly;
10.
The chicken wings are fried until golden brown and ready to be out of the pan;
11.
Put the remaining oil in the pan into potato chips and fry them, one by one without overlapping;
12.
When it feels like the potatoes are cooked and crispy, they can be out of the pot first;
13.
In another pot, put an appropriate amount of cooking oil in the pot, add 1 tablespoon of Pixian bean paste and saute;
14.
Then add the chopped garlic and ginger cloves and sauté together;
15.
Then add the sliced dried chilies and stir fry;
16.
Add the fried chicken wings and stir-fry together;
17.
Then add the fried potato chips and stir-fry continuously;
18.
Add the chopped celery and stir fry;
19.
Finally, add appropriate amount of sesame seeds, chicken powder and salt to taste, and it can be cooked;
20.
Then put it on a plate and sprinkle with a little chopped green onion.
Tips:
When frying chicken wings, be sure to heat them up, don't fry them! The taste of Pixian bean paste itself is a bit salty, so you don't need to put too much salt!
