1. Cut the chicken into small pieces and marinate with salt and cooking wine for 30 minutes.
2. Cut garlic and ginger into slices.
3. The dried chili I used is my own dried millet chili, which is more spicy, so the amount is less than ordinary dried chili. The amount of pepper is about 15-20.
4. Put an appropriate amount of oil in the pan, heat 80% of the heat, and fry the chicken nuggets; the oil of the fried chicken nuggets should be heated hot enough to quickly dry the skin of the chicken nuggets and become crispy, so that the fried chicken nuggets are charred on the outside and tender on the inside.
5. Stir it from time to time until the surface is browned and set aside.
6. Leave an appropriate amount of base oil in the pot, add garlic cloves and sauté.
7. Add dried chili and Sichuan pepper to fragrant.
8. Then pour in the fried chicken nuggets and ginger slices, stir well, add soy sauce, sugar, and sprinkle some fried white sesame seeds to the pan.
