Spicy Scallion Chicken Nuggets
1.
I bought a large piece of chicken thighs, peeled and chopped them into a large bowl, put 1 pinch of ginger, 1 pinch of white onion, soaked Chinese pepper and diced green and red pepper;
2.
Then add 1 tbsp light soy sauce, 1/3 tsp refined salt, 1/3 tsp pepper, 1 tsp pepper powder, 1/3 tsp sugar, 1 tbsp white wine, and then add 2 tbsp corn starch. Grab well again, add 1 amount of egg white, put the egg white into the meat to make the chicken nuggets stand up and crisp, and finally grab evenly, let it stand for about 30 minutes;
3.
Fry the meat lightly over medium heat, and fry the meat until it is ripe, then remove the oil and blow it for freezing;
4.
Raise the fire in a frying pan, deep-fry the chicken nuggets to a darker golden color, pick up the oil and set aside;
5.
Boil the pot without adding the bottom oil, pour in the soaked pepper, stir dry the water on medium heat until the aroma overflows;
6.
Add diced green pepper, red pepper diced, and 1 tsp pepper powder, stir-fry well over medium heat, never over high heat. The pepper powder is easy to burn. The author’s green pepper is a jalapeno pepper.
7.
Pour the chicken nuggets and spread them evenly. Turn off the heat and serve. Enjoy!
Tips:
1. If you don't want the chicken nuggets to be less firm, you can use half to 1 whole egg liquid;
2. When heating the chili and peppercorns mixed with chicken nuggets, do not put the base oil, otherwise the whole dish will feel greasy.
