1. Wash and chop the chicken into small pieces, marinate with cooking wine, five-spice powder, salt, light soy sauce, green onion and ginger for more than 20 minutes (the amount of salt in this step can be added according to the amount of cooking)
2. Wash and cut the peppers, and filter out the pepper seeds (it is most convenient to filter the pepper seeds in a coarse-hole basket made of a thin stainless steel strip, I haven't bought it yet).
3. Heat the peanut oil, stupid way, try a chicken nugget, you can pour it all in if it's fried
4. Pour it in and set the shape, then turn to medium and low fire to fully fry the chicken nuggets. The color changes from white to yellow and then remove.
5. Heat the oil again and deep-fry twice. The fire can be larger to force out excess fat and make the surface more golden.
6. Fry until golden and dry and remove, drain the oil and set aside
7. Put the bottom oil in the pot, sauté the pepper, ginger slices, add green onion, garlic, star anise and bay leaves and continue to fry together (my family loves hemp so much, the pepper is not filtered out)
8. Add chili, stir fry evenly, then the strong smell like a restaurant will continue to waft out
9. Add the fried chicken nuggets and continue to stir fry
10. Add very little sugar and salt
11. Cook into the cooking wine (I added the white wine directly) and five-spice powder. You can add a little vegetable water after you want to make the chicken chewy.
12. Finally, add the celery segments and stir fry until they are broken
13. Sprinkle with white sesame seeds and sprinkle the gorgeous chili peppers to find the spicy chicken.
