Very spicy spicy chicken

Overview

Super refreshing spicy chicken. I don’t use so many chili peppers when I make it at home, but it’s still quite a lot. It’s very spicy and refreshing. After eating, you can grind the dried chili peppers in a food processor to make spicy sauce. You won’t waste any of it. It’s crispy, spicy, and fragrant, but your damn physique will cause acne (┬＿┬)

Tags

• hot dishes
• children
• sichuan cuisine
• summer recipes
• chongqing cuisine
• lunch
• famous dishes
• chicken
• cooking wine
• dried chili pepper
• garlic
• onions
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Cut the chicken into pieces, soak in water for 2 hours, wash,

   

2. 2 Add salt, cooking wine and a small amount of minced garlic to marinate (the minced garlic can be omitted, but the amount of salt must be sufficient, otherwise the flavor will not be added to the back, and the whole thing will not be fragrant when fried)

   

3. 3 Fry in hot oil until the surface is golden brown. The heat should be slightly higher to keep the chicken tender inside.

   

4. 4 Fried and picked up,

   

5. 5 Cut ginger into large pieces,

   

6. 6 Heat the pan and sauté the garlic cloves and green onions until fragrant,

   

7. 7 Stir out the aroma,

   

8. 8 Add the dried chili segments and Sichuan peppercorns that have been cut in advance, (the chili peppers are spicier when they are cut, and fresh Sichuan peppercorns are better if they are available. If not, use Sichuan peppercorns, which taste better)

   

9. 9 Stir-fry until fragrant, add ginger slices and continue,

   

10. 10 Pour in the chicken and stir-fry quickly over high heat to absorb the aroma quickly into the chicken,

    

11. 11 After frying, sprinkle an appropriate amount of salt on the surface to enhance the flavor (not too much, the chicken itself has a salty taste,)