Spicy Chicken

Name: Spicy Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Chicken nuggets; 30g Dried chili; Some salt; Some Soy sauce; Some Cooking Wine; A small amount White sugar; A small amount Vinegar; Some sesame oil; Some shallot; A small amount White sesame; A small amount pepper; Some oil; Some ginger; Some garlic

by Light Pomelo Food

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I don’t know if you are the same as Qingyu. When the weather is cold, the appetite becomes violent and the craving for spicy food becomes more and more. On the table in winter, I always hope that the meals will only be meat, and the meals will be spicy.

This Sichuan dish that we are going to make today is loved by the people all over the country. Every family can cook it. It is tender on the outside and tender on the inside. It is addictive when you eat it, and you can serve it properly!

I don’t say you know, this dish is spicy chicken. Spicy chicken is a classic traditional dish of Sichuan and Chongqing. This dish is made with chicken as the main ingredient, plus green onions, dried chilies, pepper, salt, pepper and other materials. It is rich in nutrients, delicious, and tender in texture. It is full of flavor when you eat it. Make this dish by yourself at home, you can control the amount of chili by yourself, so please take it easy~"

Spicy Chicken

1. Cut the chicken into chicken pieces and put it in a bowl, pour in salt, light soy sauce, and cooking wine and marinate for 30 minutes to taste.

2. Put the oil in the pot to heat up, put the marinated chicken nuggets into the oil pan and fry them until the surface of the chicken nuggets is golden and let it cool for a while.

3. Heat the oil in the pan again, put the chicken pieces in the oil pan, return to the pan and fry for about 1 minute, remove and drain.

4. Cut the dried red pepper into small pieces for later use. Cut into three pieces about the length of one.

5. Leave some base oil in the pot to heat up, add green onion, ginger, garlic and stir-fry until it is fragrant, then add the dried red pepper and Chinese pepper to fry the spicy flavor. Pay attention to the time and heat control, and do not fry the pepper.

6. Add the fried chicken nuggets, add white sugar, balsamic vinegar, pour in an appropriate amount of water, and stir fry.

7. Stir-fry until the moisture is dry, sprinkle with chives and white sesame seeds, drizzle with sesame oil, and ready to serve.

Tips:
1. The chicken nuggets will be marinated as much as possible. The longer the time, the more delicious it will be. Basically, the taste is in the marinating step.
2. Because the chicken nuggets contain water, they must be returned to the pan for re-frying. The oil temperature of the fried chicken should not be too high to prevent the chicken from being fried, and it should not be too low, so that the chicken is not crispy enough.
3. When adding the chili to fry, it must be low heat, otherwise it will be easy to paste
4. When frying the chicken nuggets, add proper amount of water so that the seasoning in the chicken nuggets can be fried out, but not too much, to keep the chicken nuggets crispy