Spicy Chicken

Name: Spicy Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Three Yellow Chicken; Some Vegetable oil; Some salt; 50g Spicy skin; Some Peppercorns; Some ginger; Some Soy sauce

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

People in Xinjiang love to eat chicken, and they are all served in large plates. Xinjiang's three famous delicacies-pepper chicken, large plate chicken and spicy chicken. There are two kinds of big plate chickens in Xinjiang, but they belong to two "genres." The big pan chicken was first born in Shawan in the late 1980s, and the creator was Li Shilin. The main ingredients are chicken nuggets, potatoes, etc., there is soup at the bottom of the plate, and the taste is in the soup. The staple food is belt noodles; there is also Chaiwobao "Spicy Chicken", which is also served on a large plate.

Spicy chicken first appeared in the Dabancheng Chaiwopu in the early 1990s, and the creator was Chenjiaqiao. The main ingredients in the spicy chicken are chicken nuggets, dried red peppers, etc. The peppers are made from local red peppers in Xinjiang, which are long and wrinkled after drying. The famous snow lotus pepper shreds is also made of this kind of pepper. Wobao Spicy Chicken is served with Hanamaki. The oil oozes from the bottom of the plate. Spicy chicken has been popular in Xinjiang for more than ten years. These two kinds of large plate chicken have become popular dishes in Xinjiang. This is what I do best in restaurants. The fried chicken nuggets are bright in color and look good and save time. The chicken nuggets made at home are all fried for health. The color is not very good, but it is very healthy. The name of "Three Yellow Chicken" was bestowed by Zhu Yuanzhang. The three yellow chickens are mostly free-range. The growth period of this breed is also slower, the amino acid content is more, and the meat quality is more delicate.

Ingredients

Spicy Chicken

1. Ingredients; fresh three-yellow chicken 500 grams salted peppercorns 5 grams, ginger, onion, garlic, dried red pepper 50 grams white sugar, vegetable oil, beer and soy sauce

2. Remove the chicken head, chicken feet and chicken, wash and cut into small pieces, wash and drain the water

3. Mix the chicken nuggets with salt and coat them with a thin layer of starch

4. Wash and slice the ginger, cut the green onion into sections, peel and slice the garlic, and bubble the pepper skin with cold water

5. Heat the pan with cold oil, add the chicken nuggets when it is 80% hot, and fry on high heat until the surface becomes hard and remove.

6. Heat 80% of the oil in a pot, then add the peppercorns in turn

7. Shallots, garlic, ginger

8. Dried red chili, stir fragrant

9. Pour the cooked chicken and stir fry

10. Continue to stir fry on low heat until the seasoning is delicious

11. Add beer

12. Soy sauce and white sugar, stir-fry for a while until the chicken is golden brown, red oil seeps out from the bottom of the pan, and you can take it out after tasting

Tips:
Pat the chicken with dry starch so that it will fry quickly. The chicken is fragrant with Chinese pepper and dried red pepper and sautéed on a low heat. If the fried chicken is also overheated on a low heat, the chili and chicken will be burnt. The chicken nuggets should be cut smaller