Spicy Chicken

Overview

Spicy and fragrant, crispy on the outside and tender on the inside, a must-have with rice.

Prepare ingredients
Prepare salt, sugar, cooking wine, pepper, dark soy sauce and chicken powder.
Chop the chicken legs into 2cm square pieces.
Wash away the blood with water.
Put water in the pot.
When the water is not heated, add chicken pieces, cook over high heat for 5 minutes, then remove and drain.
Drain the chicken pieces, put them in a bowl, add two slices of ginger, cooking wine, dark soy sauce, 2 grams of salt and pepper.
Mix well and marinate for 30 minutes.
Slice the onion, ginger and garlic, leave a small part of the green onion and shred it, and cut the dried chili into sections.
Add oil to the pot and wait until the oil temperature reaches 7 degrees Celsius.
Pour in chicken pieces.
Fry the chicken pieces over low heat until the outside becomes dry and the color turns dark yellow. Set aside.
Put an appropriate amount of oil in the pot and heat it over medium heat until it is 50% hot.
Add onion, ginger, garlic, dried chili pepper, and Sichuan peppercorns, and bring out the aroma.
Pour in the fried chicken pieces.
Sauté over low heat until the chicken pieces are evenly distributed in the peppers.
Before serving, add chicken powder, sugar, remaining 1 gram of salt and white sesame seeds.
Sprinkle some green onions and stir-fry evenly.
Serve it in a basket-made dish, garnish with shredded green onions, and a delicious spicy chicken dish is ready.