Spicy Chicken

Overview

Autumn is here, can winter be far behind? The lingering heat of summer still hangs over the city, but my appetite is slowly opening up. Yes, autumn is here and it’s time to put on some autumn fat. How to eat meat without gaining weight is a science. Seafood and white meat are of course the first choices. High in protein and low in fat, they are probably the ideal meat for many girls who love to eat. There is probably no one who doesn’t like spicy chicken. A plate full of chili peppers, shiny and spicy, the diced chicken is salty, fresh and mellow, and the chili paste is crispy and slightly sweet. The most interesting thing about eating spicy chicken is finding the pleasure, satisfaction and sense of accomplishment of chicken in a plate full of chili peppers. Let the chopsticks rummage left and right in the pile of peppers, and then find a little bit of chicken as if you were discovering a treasure. You are as happy as getting a toy when you were a child. That’s the fun of eating spicy chicken. If I really gave you a big plate of chicken, I would actually lose the joy of finding chicken among the peppers. The elderly love spicy chicken because the spicy and salty flavor of spicy chicken makes people appetite. Children love spicy chicken because they can choose the chicken on the plate like a treasure. Men love spicy chicken because chicken and pepper are both good dishes to go with wine. Women love spicy chicken because pepper can beautify the skin. This dish is loved by all the young and old in the family.

Tags

• hot dishes
• sichuan cuisine
• lunch
• students
• bone-in chicken
• chili powder
• cooked sesame seeds
• cooking wine
• dried chili pepper
• old ginger
• onions
• red oil
• white sugar
• garlic
• peppercorns
• salt

Ingredients

Steps

1. 1 Prepare the raw materials in advance and cut the chicken into small cubes. It is best to choose chicken with bones when making spicy chicken, so that it tastes more chewy and feels better (if you don’t like it, you can just choose chicken breast or chicken legs). There is ash on the surface of the dried chili pepper. In order to ensure the bright color of the finished dish, wipe the surface of the chili pepper clean with a towel

   

2. 2 Cut the green onions into sections and the ginger into slices

   

3. 3 Marinate the diced chicken with ginger slices, cooking wine, green onions and salt for 30 minutes

   

4. 4 Cut the peppers with clean surfaces into pieces and set aside for later use: In order to increase the taste of the peppers, I used three kinds of peppers, namely, two-thorn peppers, which enhance the color; bullet peppers, which enhance the fragrance; and Indian peppers, which enhance the spiciness. The proportions are 50g two-thorn peppers, 20g bullet peppers, and 10g Indian peppers. This is the secret

   

5. 5 Pour rapeseed oil into the pot and heat until cooked, add the marinated diced chicken and fry until the surface is golden brown: if you like the chicken to be more tender, you can shorten the frying time; if you like the surface to be slightly burnt, extend the frying time, depending on your personal taste

   

6. 6 When the surface of the chicken is fried until golden brown, remove and drain the oil

   

7. 7 Crush the garlic and cut the ginger into slices

   

8. 8 Leave a little oil in the pot, add the chopped chili segments and peppercorns and stir-fry until fragrant

   

9. 9 Add ginger slices, garlic cloves and chili powder and stir-fry until fragrant, then add diced chicken and stir-fry

   

10. 10 Add sugar and salt to taste and stir-fry evenly

    

11. 11 Finally, drizzle with red oil and sprinkle with cooked sesame seeds

    

12. 12 A plate of spicy chicken that is so fragrant that it makes people drool is ready (the saliva has already been left)