1. Slice ginger and garlic, and cut colored peppers, chilies, and onions for later use.
2. Cut the chicken into small pieces and mix well with cooking wine, soy sauce, starch, seasoning essence and salt, and marinate for half an hour.
3. Put the marinated chicken nuggets in a hot oil pan and fry them until the surface becomes dry and dark yellow (the hot in the pan will be very thin at this time), and then remove the chicken nuggets.
4. Brush the pan, add the oil again, and when the oil is hot, add the chicken nuggets and fry until golden and remove.
5. Put oil in the pan, pour ginger and garlic and stir fry until the aroma is scented, then pour in dried chili and Chinese pepper, stir fry until the smell starts to choke your nose.
6. Pour the cut vegetables into the pot, stir-fry for a while, then pour in the chicken nuggets, pour in the hot sauce, seasoning and soy sauce and stir-fry evenly. The oil in the pot is almost absorbed. When the pepper and pepper fragrant, pour in cumin powder to get out of the pot.
Tips:The second oiling is to let the oil in the chicken nuggets soak out, so that the fried spicy chicken can be fragrant and not greasy.
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