Sichuan Spicy Chicken

Overview

The most important thing about authentic Sichuan spicy chicken is the control of the frying process. Medium heat and low oil temperature can ensure that the chicken is fully cooked and excess water can be squeezed out. The texture is crispy and tense. Neither the classic Hanyuan Dahongpao nor the Xiaomi Qixing Spicy Chicken is a complete spicy chicken. The taste buds are scratched, and even the heart is full of numbness

Tags

• hot dishes
• sichuan cuisine
• summer recipes
• lunch
• dinner
• chicken
• chives
• cooking wine
• ginger
• light soy sauce
• millet spicy
• pickled pepper
• spicy sauce
• zanthoxylum bungeanum
• garlic
• salt

Ingredients

Steps

1. 1 Put the chicken in a bowl, add light soy sauce, cooking wine, salt, ginger, and peppercorns, stir evenly, and marinate for 20 minutes.

   

2. 2 Put oil in the pot and heat it until the oil surface smokes. Add the chicken and fry it until it turns ginger brown. Remove it and let it sit for a while, then put it in the pot and fry it again.

   

3. 3 Put the oil in the pot, heat it up over high heat, add garlic, onion, ginger, pickled pepper, and spicy sauce and stir-fry until fragrant, then add the fried chicken and stir-fry until the chicken is evenly coated with the sauce

   

4. 4 After stir-frying for 3 minutes, add the dried chili peppers and Sichuan peppercorns to the pot. After 2 minutes, turn to medium heat and stir-fry continuously until the oil in the pan is absorbed and the dried chili peppers and Sichuan peppercorns are fragrant.

   

5. 5 Serve immediately after serving.