Spicy Chicken
by Jasmine de small kitchen
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wipe dry chili with a wet towel
2. Use scissors to cut into sections for later use
3. Cut celery into sections, slice garlic, shred ginger, shred onion and set aside
4. Three yellow chicken wash
5. Cut into small pieces, add salt, sugar, cooking wine, 10g shredded ginger and 30g homemade hot sauce.
6. Grab well and marinate for 1 hour
7. Add oil to the wok and heat on medium heat to 160 degrees
8. Pour the chicken nuggets
9. Deep-fried, discolored and fished out
10. Continue to heat up the oil pan on high heat, then pour the chicken nuggets and re-fry until golden brown and remove
11. In another pot, pour in the right amount of oil used for fried chicken, add celery, garlic slices, 30g shredded ginger, and onions
12. Stir-fry on low heat until the onion and garlic slices become soft and slightly yellowish in color
13. Add two kinds of dried chilies and stir fry
14. Stir-fry until the chili is slightly colored and become a bit crispy, add the pepper and stir fry for a fragrance
15. Add the fried chicken nuggets and stir fry evenly
16. Add 30g homemade hot sauce and stir fry evenly
17. Add in the ground peanuts and stir fry evenly
18. Finished picture
Tips:The hot sauce can be replaced with Pixian Douban, but the amount should be reduced, otherwise it is too salty.
Soy sauce and dark soy sauce can also be used instead of toning. Hot sauce is added to increase the spiciness.
The amount of dried chili can be reduced appropriately, this amount makes it very spicy.
The most critical step of this dish is to deep-fry the chicken nuggets. Only by mastering the heat and time can it be crispy on the outside and tender on the inside.
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