Spicy chicken, it is a special dish in Sichuan and Chongqing. It has fresh soil roosters. The ingredients include dried chili, pepper, sesame, etc. It is spicy, fragrant, fresh, tender, and strong in taste. It is very good with wine and rice. eat;The spicy chicken outside in the restaurant, not to mention heavy oil and heavy salt, is served on a plate, basically looking for pieces of meat from the pile of peppers. It is not enough to eat at all, but the price is not cheap. A serving is at least 38 yuan. , So it’s best to make it by yourself at home.People who often do it know that the method of making spicy chicken is actually very simple, but it is not particularly easy to achieve the taste and flavor, because many friends report that the spicy chicken is not tasty and the meat dry; Regarding this kind of problem, I will chat with everyone, friends who want to learn, quickly take out your small books and remember the key points.I promise that after reading the tutorial, all of you will become master cooks, so that your spicy chicken will be crispy, salty and fragrant, and you will never get tired of it~The spicy chicken I made, according to the taste of the family, reduced the amount of chili and pepper, but added some peanuts, the taste was richer, I filled a large bowl with an 8-inch soup bowl, and the meal was all done. , The whole family said it was delicious, let me make it again in two days, it is really a group of foodies. How about it, hurry up to buy chicken, let’s make spicy chicken together~
How to make Shandong spicy chicken
Prepare fresh local chicken.
After cleaning, chop into small pieces, add freshly ground black pepper, cooking wine, ginger and refined salt.
Grab it with your hands and marinate for 20 minutes. (One of the tips: chop the chicken pieces as small as possible, which is convenient for tasting and later cooking.)
Preparation of various ingredients. Cut dried chili into small sections, slice garlic and ginger.
Pour edible oil into the wok, and when it is 70% hot, add the marinated chicken pieces and fry them.
Pick it up when it’s golden brown and fry it again in the pot. (Tips 2: The oil temperature of fried chicken must be high. If the oil temperature is too low, the meat will not be fried outside for too long. When the outside is fried, the meat inside will be dry)
Scoop up the fried chicken nuggets, drain the oil and set aside.
In another oil pan, add green pepper, ginger, garlic, and stir to create a fragrance.
Add dried chili and bean paste, and fry into red oil.
Place the fried chicken nuggets before.
Add salt according to the saltiness.
Quickly stir fry and add white sugar to refresh.
Stir evenly and add peanuts.
Add chives and parsley.
After stirring, turn off the heat and sprinkle cooked white sesame seeds out of the pan.