1. Drumsticks washed
2. Tick off and dice chicken thighs; cut dried chili into small sections; cut green onions, ginger, and garlic
3. Add a small amount of salt, starch, cooking wine, some green onions, ginger, and minced garlic to the diced chicken thighs, and marinate for about 15 minutes.
4. Heat the wok and pour a lot of vegetable oil
5. After the oil is hot, add the chicken and fry slowly
6. Fry the chicken until golden brown, remove the oil
7. Leave the bottom oil in the wok, add the dried chili section and the remaining green onions, ginger, and minced garlic, and sauté
8. Add the fried chicken diced and stir fry evenly
9. Add salt, soy sauce, sugar, and mix well
Tips:1. The chicken thighs need not be fried, just use a small amount of frying;
2. The dried chili I used is millet spicy, which is more spicy.
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