Spicy Chicken

Name: Spicy Chicken
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Chicken leg; A handful Dried red chili; 2 tablespoons Soy sauce; 1 tablespoon Cooking Wine; 1/4 tablespoon salt; 1/4 tablespoon Sugar; a little White pepper; Some Five spice powder; Some Thirteen spice powder; A handful Fried peanuts

by Bai Liangzi

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Recently, the number of hard-working oil pans has increased.

Spicy Chicken, Lao Yang’s kitchen has a lot of recipes that don’t need to be oiled.

Crispy yet crispy and tender yet tender and fragrant yet spicy and spicy

Isn't it a dish for wine

Not only chicken, peppers, and beans, which can't make the good drinkers slap their mouths?

It's a pity that my chef can't drink two sips of wine

Without wine and rice

Haha, just as bold and straight up to the sky"

Spicy Chicken

1. 4 chicken legs chopped into small pieces

2. 1 dried chili, cut into finger joint width sections

3. 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of salt, 1/4 tablespoon of sugar, 1/4 tablespoon of five-spice powder, a little white pepper, a little bit of white pepper, marinated chicken nuggets

4. Pour the adjusted juice into the cut chicken pieces and stir evenly. Finally, pour 1 tablespoon of cooking oil and marinate for ten minutes to let the chicken taste

5. Boil a pot of boiling water and pour the marinated chicken pieces into the pot

6. After boiling again, remove the chicken and drain the water

7. There is more oil in the pan than the cooking. Pour the chicken and fry until the chicken turns golden brown. Pick out the oil and leave the chicken in the pan.

8. Pour the chicken into the pan and fry it again. The excess oil can be poured out

9. Sprinkle with salt and pepper to taste. Pour in the chili segments and stir fry until the aroma of chili comes out. Sprinkle fried peanuts (soy beans) on the plate.

Tips:
1 I used the lute leg because the meat is very tender, so you don’t need to worry about the texture and texture.

2 The boiled water is to remove the chicken blood and you can see that the chicken water is dirty

3 When frying chicken, the oil is a little bit more oil than when frying. The chicken leg itself also overflows slowly when frying so that the chicken will be crispy.

4 Fry the chicken twice to make the taste more crispy

5 The extra oil can be poured out and the color will turn into yellow chicken fat, which is actually very fragrant

6 Because my big chili is not spicy, I cut it all up. If you use small dried chilies, pay attention to its spiciness.