Spicy Chicken Nuggets

Overview

The paste is spicy and fragrant, with crispy skin and tender meat.

Tags

• hot dishes
• home cooking
• autumn recipes
• lunch
• dinner
• chicken legs
• chives
• cooking wine
• coriander
• dried sichuan peppercorns
• dried sea pepper
• light soy sauce
• msg
• old ginger
• oyster sauce
• pastry peanuts
• rapeseed oil
• sesame oil
• garlic

Ingredients

Steps

1. 1 Prepared chicken legs.

   

2. 2 Prepare garlic and ginger, and wash leeks.

   

3. 3 Add ginger slices and cooking wine to the soup pot, bring to a boil, add chicken legs, turn off the heat after the water boils again, cover and simmer for five minutes;

   

4. 4 Pour in cold water with ice cubes. Repeat the steps three or four times after the chicken legs are completely cold;

   

5. 5 Use a toothpick to prick until no blood comes out, then place it in the refrigerator for later use.

   

6. 6 Saute dried sea pepper and dried Sichuan peppercorns until fragrant and chop them into paste chili peppers. Chop garlic and old ginger into small pieces. Cut leeks into small sections. Put the ginger garlic granules, light soy sauce, oyster sauce, and sesame oil paste chili peppers into a bowl. Pour in 80% to 90% vegetable oil. Add MSG and chive segments to make a sauce.

   

7. 7 Cut the chicken legs into large pieces;

   

8. 8 Pour the sauce over the chicken pieces, sprinkle with fried peanuts and coriander, mix well and serve.