Spicy Chicken
1.
3 chicken legs are simply processed to separate the meat, bone and skin
2.
Cut the chicken thigh into small even pieces
3.
Cut the chicken thigh meat into even small cubes, add some light soy sauce, salt, chicken powder, pepper, and marinate in a bowl for 15 minutes
4.
After the dried chili and Chinese pepper are wet, cut the dried chili into sections, chop ginger and garlic, onion into small pieces, and white onion into small pieces
5.
Add two spoons of flour to marinate the diced chicken and make it evenly coated with a layer of flour
6.
Heat the oil in the pot and fry the diced chicken over medium heat. Fry for the first time until it is ready to serve. After cooling, heat the oil in the pot and fry again.
7.
This is the re-fried chicken, the skin will be more crisp after re-fried
8.
Leave some base oil in the pot, add pepper, dried chili, ginger, garlic and sauté until fragrant
9.
Add onion and green onion and stir fry for a fragrant flavor
10.
Pour the fried chicken into the pot, add a spoonful of deep-fried chili and stir-fry evenly
11.
Finally, turn off the heat and stir-fry with some green onions
12.
Finished picture
Tips:
1. After the chicken thigh is cut into small cubes, add the ingredients and marinate for 15 minutes to taste. Adding a little pepper can increase the fragrance and remove the fishy effect.
2. Fry the diced chicken in the pan for the first time until it has a final shape, put it out and let it cool, and then re-fry it in the pan, so that the fried diced chicken is very crispy
3. After all the ingredients are put in the pot, the speed of stir-frying should be fast, and can not stay in the pot for too long. The degree of spiciness depends on the personal preference of the ingredients.
