Spicy Chicken

Overview

For the spicy chicken, I chose the meat from the chicken wing root. The chicken wing root was deboned first after buying it. I like to add Chaotian pepper to it. Sichuan people like spicy food, but I feel that no matter how much dried chili pepper I add, it won’t achieve the spiciness I want, so I add Chaotian pepper. If you don’t like spicy food, you can omit it.

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• chongqing cuisine
• lunch
• chaotian pepper
• chicken wing root
• cooking wine
• dried chili pepper
• five spice powder
• garlic
• light soy sauce
• oil
• star anise
• white sugar
• ginger
• pepper
• peppercorns
• salt

Ingredients

Steps

1. 1 Excipients

   

2. 2 Remove the bones from the chicken wings. Cut the meat into cubes.

   

3. 3 Salt; sugar; light soy sauce; oil; five-spice powder; cooking wine; pepper; starch. Add chicken.

   

4. 4 Stir evenly and marinate for about 30 minutes.

   

5. 5 Put oil in the pot. Heat.

   

6. 6 Pour in diced chicken.

   

7. 7 Fry until golden and take out.

   

8. 8 Leave a small amount of oil in the pot, add ginger slices and garlic slices and saute until fragrant.

   

9. 9 Then pour in dried chili peppers and peppercorns. Stir fry until fragrant.

   

10. 10 Add chicken and stir-fry.

    

11. 11 Pour in the chili pepper.

    

12. 12 Finally, add some chicken essence. If you feel that there is not enough salt during pickling, you can add more salt.

    

13. 13 Remove from pot and plate.