1. Remove the bones of the chicken thighs and dice the chicken
2. Pour the cooking wine and salt into the chicken, marinate for 30 minutes, dilute with dry starch and pour into the chicken, mix well
3. Pour edible oil into the pot and cook for 70 to 80% heat, then add the diced chicken and deep-fry the golden brown.
4. Pour oil in the pot, fry the fragrant peppercorns, garlic cloves, minced ginger and dried spicy horns
5. Adjust the juice, cooking wine 2k light soy sauce 1k sugar 1k chicken essence
6. After deep-fried the dried spicy horns, pour in the fried chicken and stir fry, then pour in the adjusted sauce, stir fry again, the sauce is basically dried and ready to be out of the pan.
7. Fried Spicy Chicken
Tips:Remove the leg bones from the chicken thighs, cut the chicken into cubes, marinate in the cooking wine and salt for 30 minutes, dilute the starch, pour into the chicken and fry the golden brown, remove the dried chili horns, pepper, ginger, garlic cloves and fry them for fragrant. If you want to adjust the juice in advance, pour the juice adjusted with soy sauce chicken powder, sugar and salt into the pot and stir-fry. The juice is basically dried and ready to be out of the pot.
