Spicy Chicken

Name: Spicy Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty (please increase the number of people, and will not ship after the oil) chicken; celery; A few Dried chili; 50-60g (the more chili in this dish, the more it feels, and you can use low-spicy varieties for fear of spiciness) pepper; A lot (I used green vine pepper) White sesame; At least one tablespoon, don’t be afraid of more, don’t add it, because the main function is to increase the appearance Vegetable water or stock; A small bowl, just use water if you don’t have it shallot; ginger; A garlic; piece star anise; 1/2 head Bay leaf; 1 piece Cooking Wine; 2 pieces Sugar; 3 tablespoons salt; A teaspoon Five spice powder; Some Soy sauce

by Crystal moonlight

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This is the top three Sichuan cuisine in my husband’s mind. When he was a teenager, he had eaten it in an unknown restaurant on the streets of Chongqing. He picked up the chili and looked for chicken. The chicken tastes indescribably good. The spicy chicken is in his mind. Unsurpassable height.

Since then, whenever he went to the legendary Sichuan restaurant, he couldn’t help but order this dish, but never once made him feel that it was comparable to the chicken dish in the Chongqing street fly restaurant...so I didn’t dare to make it rashly, for fear of comparison. After the contrast is too big to be hit.

In fact, this dish was an attempt made by cleaning the refrigerator a year ago, leaving four chicken drumsticks, with the mentality of giving it a try. In general, apart from frying, I don’t like it. The technique is not difficult at all, and the taste is not too bad. Especially when frying spices, it may be that the Sichuan peppers are really different, and the taste from the pot is just like passing by. A certain Sichuan restaurant smelled the same scent. I definitely didn’t put any “flavors” in small restaurants, not even MSG, but when I was frying the spices, both of me were drunk by the scent.

This may be a good dish with real ingredients, Sichuan peppers and Sichuan peppers are the heroes.

But this version of me never dare to call the authentic Sichuan spicy chicken or Chongqing spicy chicken, at most it is a homemade Sichuan spicy chicken. It is not difficult and there are not many ingredients. It is a home cooking suitable for small families:)

Spicy Chicken

1. Wash the chicken and chop into small pieces

2. Marinate with cooking wine, five-spice powder, salt, green onion and ginger for more than 20 minutes (the amount of salt in this step can be enough for cooking)

3. Wash and cut the peppers (the peppers are very short and don’t need to be cut), filter out the pepper seeds for later use (if you like to keep the pepper seeds, separate them and add the seeds in the later stage of frying)

4. Hot peanut oil (mainly not from the perspective of flavor, but peanut oil is suitable for high-temperature frying. From a health perspective, if you only pursue flavor, then rapeseed oil should be used for frying)

5. Stupid way, try a chicken nugget and let it fry squeaky

6. Just pour all the chicken pieces into a frying pan (note that it is best to have a large pot with wide oil, the amount of meat in the picture is small, the pot is small, and a little more meat is not suitable for this pot)

7. After the chicken nuggets are shaped, turn them to medium and low fire, and deep-fry the chicken nuggets. The color changes from white to yellow and remove

8. Heat the oil again and deep-fry the chicken nuggets a second time. The heat can be larger to force out excess fat and make the surface more golden.

9. Fry until the chicken pieces are golden and dry

10. Add a little vegetable oil to the pot and sauté the pepper and ginger slices on low heat (with pepper, this step takes a very short time)

11. Add green onions, garlic, star anise and bay leaves and stir fry (my family can eat sesame, the pepper is not filtered out)

12. Add chili

13. Stir-fry evenly, then the strong smell like a restaurant will continue to waft out

14. Add the fried chicken nuggets and continue to stir fry

15. Add very little sugar and salt

16. Cook into the cooking wine (I added the white wine directly), soy sauce and five-spice powder; if you want to make the chicken chewy, you can add a little broth or vegetable water

17. Finally add the celery segment

18. Stir fry until it is broken, sprinkle with white sesame seeds, sprinkle the gorgeous chili, and find the spicy chicken.

Tips:
1 Chili, Sichuan pepper: The first time I realized that Sichuan spices are really important for Sichuan cuisine. It is in this dish. If you want to be spicy with fragrant, spicy but not dry, it is recommended to use Sichuan peppers to fry, especially the second one. Vitex is a variety with rich oil, strong fragrance, and not too strong in its own spiciness. It is fragrant to intoxicating without adding spices to stir-fry. It looks red, but it is not too spicy.
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2 Processing of chicken: As a result of the exchange between local food friends and me, this dish also has a home-cooked recipe. The chicken does not need to be deep-fried, only dry-fried, and the taste is also very good.
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3 Vegetable water: In the deep-fried version, in order to make the fried chicken slightly softer, a little broth or vegetable water can be added later to provide another umami taste. My husband likes to eat something with a dry taste, so the liquid is omitted.
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4 Use salt: The fried chicken is not easy to taste, and there is almost no salt during the later stir-frying, so you should add enough salt when marinating the chicken.
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5. Oil: Sichuan cuisine cannot be separated from rapeseed oil. In theory, fried chicken should also use rapeseed oil. However, because peanut oil is more suitable for high-temperature frying, the home-style practice often chooses health and gives up the taste. Commonly used peanut oil.
In addition, the frying pan in the picture is very small. I had just graduated at that time and I was still renting a house. The kitchen utensils were simple, and I was thinking about saving oil. It was a wrong demonstration. Because I use a large pot, the chicken nuggets are evenly cut in size, and the oil is wide, and the effect of frying is the best.
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6. Others: When making this dish, I washed the peppers and Chinese peppers and drained them. The damp spices, so I have slightly extended the stir-frying time. Normally, Chinese pepper is easy to bitter when fried for a long time, while hot pepper is easy to be mushy when fried for a long time. You need to pay more attention to the heat and time of the spice.