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Recipe: Authentic Sichuan Spicy Chicken

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Recipe: Authentic Sichuan Spicy Chicken

Notes:

There are chickens after the spicy, authentic spicy chicken, must be - find chicken in the pepper! The chicken should be cut into small chickens and fried crispy. Each mouth has a dozen flavors of spices. The taste is very ecstasy. Even the bones are crispy and delicious. They can be chewed for a long time and have a good aftertaste. Ok. Let's talk about it, let's demonstrate it. First, prepare the materials. There are chickens in the first place, which is more important than chicken. The chicken that makes the spicy chicken is not very particular. Even if it is a large broiler that feeds too much feed, it will be delicious if it is made, so the seasoning is very important. Of course, it’s better to choose a chicken with meat.

Ingredients:

a handful of pepper
a little wine
a spoonful of chicken
Dried chili
Two spoons of salt
a handful of pepper
Ginger
Onion
a little sugar
Chicken 1

Steps:

Onion, ginger and garlic are indispensable, but the size of the cut is divided into two types, one is chopped, the chopped, used to taste, one cut, can be slightly larger.
Also, pepper, pepper, and pepper are indispensable. There are several kinds of peppers, and the taste of each pepper is different. It is also possible to put only one kind of dried chili. This kind of dried chili is not very spicy. It will be made with a kind of pepper.
Cut the chicken into small pieces of thumb-sized size, then add cooking wine, ginger, scallion, pepper, pepper, pepper, starch, soy sauce, sugar, oil, salt, chicken and other spices.
Use your hands to give a thorough massage to the chicken, about 10 minutes.
Finally, the chicken is leveled and allowed to stand for 1 hour, allowing them to better absorb the taste of the seasoning.
After the chicken is marinated, the hot oil in the pot, we have to fry the chicken.
When frying, be sure to stir constantly, otherwise the chicken sticks to the bottom of the pan and it is easy to paste on the bottom of the pan.
Deep-fried to such a color, deep golden yellow, you can fish out
When you fish out, the diced meat also sizzles and the fried chicken diced is getting smaller.
Put the fried chicken diced aside and start baking. Do not put oil in the pot, put the dried chili, pepper, and pepper into the pan and stir fry.
After the sauté, it is poured out, and it is poured with the chicken just now.
Mix well with the chicken just now
Pour a little oil in the pot, stir the onion ginger and garlic after hot oil, then add the bean paste. Then, pour the mixed pepper peppers and chicken into the pan and stir fry! This is the last link, the most exciting moment.
Stir fry for 2 minutes, then scent, then pour the wine
After pouring the wine into the wine and frying it, you can almost cook it. Before the pan, add the chopped green onion and parsley.
The last stir fry, don't fry the coriander and shallots that were finally put in. Master the time, you can get out of the pot with a few clicks.
The aroma is overflowing and the color is enticing. Our bus driver sat in front of this chicken for 2 hours and kept eating, saying that this is the best spicy chicken that I have ever eaten in this life. Then I saw that he had added at least three meals and finally wiped out the rice from the rice cooker.
Plate, spicy chicken!
Sure enough, looking for chicken in the pepper! Every bite is soaked with so much spice, the bones are not spit out, and the saliva is very rich.
In this plate, I can eat three bowls of rice. If you don't eat, you can have ice beer and you can drink it in the morning.

Recipe: Authentic Sichuan Spicy Chicken

Notes:

Ingredients:

Steps:

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