1. Large collection of materials
2. Wash the chicken drumsticks and chop them into small pieces, the smaller the better, pay attention to safety when chopping chicken drumsticks
3. It's almost enough to cut the chicken to this size
4. Put the chopped chicken thighs into a bowl, add starch, cooking wine, light soy sauce, and salt, stir evenly, marinate for half an hour, and add more salt
5. Cut dried chili into sections, slice garlic and ginger
6. Heat the pot and add vegetable oil. The disadvantage of this dish is that it consumes more oil, so put more oil
7. When the oil is heated to 70% or 80% hot, there are small bubbles on the surface of the oil, but it has not yet boiled. Put the marinated chicken in the pot and stir fry continuously to prevent it from sticking to the pot.
8. When the chicken is discolored, it can be fished out in two or three minutes. Control the oil and set aside
9. Pour out the excess oil, leave a little base oil in the pot, open to medium heat, when the oil is hot, sauté the ginger and garlic
10. Add dried chili and Chinese pepper and stir fry constantly to prevent sticking to the pan
11. Put the fried chicken in the pot and continue to stir fry
12. Stir fry until the chicken is cooked through, add sesame seeds before serving
13. Serving, it’s spicy, "rice killer", losing weight again
Tips:1. Here is an explanation of why you need to add more salt to raw chicken, because after the first frying, the surface of the chicken is already crispy. If you add salt, the taste of salt will not penetrate into the soft heart of the chicken. Tasty, so add more salt at the beginning;
2. I personally think this dish is better when it is fried, but this is a little stricter on the temperature of the final stir-fry, so you can do what you can, and it is better to cook it once.
