Chongqing spicy deep-fried chicken

Health benefits

Pepper powder: nourishing blood, protecting teeth, and protecting bones

White sugar: promoting blood circulation and removing blood stasis

Ingredients

Half a black legged rooster

Appropriate amount of rapeseed oil

100 grams of dried red pepper

Green Sichuan Pepper 20g

Salt 6g

10 grams of light soy sauce

1 gram of pepper powder

3 grams of white sugar

Scallion 1 section

Ginger 1 piece

A little chopped scallion

Chongqing spicy deep-fried chicken

1. Wash and dry the chicks, cut them into 2cm square cubes.

2. Cut the scallions into inch sections and split them into four pieces, then slice the ginger into slices. Grab with scallions, ginger, salt, and pepper until sticky, and marinate for 5 minutes.

3. The best supporting role came on stage, cutting the dry red pepper into 1.5cm knots. Prepare other seasonings.

4. Heat the rapeseed oil over high heat until 80% hot and add the diced chicken.

5. Keep flipping the spoon with your hand to evenly heat it.

6. Fry until the surface of the diced chicken is golden brown, remove and drain the oil.

7. Heat up the oil quickly by rinsing the dried red peppercorns and green peppercorns with oil, and turn off the heat immediately after the fragrance is released. Mixing oil is to force out the aroma of red dried pepper and green Sichuan pepper.

8. Remove the oil control.

9. Leave the base oil in the original pot and stir fry the diced chicken over low heat.

10. Add light soy sauce and continue to stir fry until dry.

11. Add fried dried red peppers and green Sichuan peppers and stir fry until fragrant.

12. Add white sugar and stir fry evenly. Turn off the heat.

13. Add scallions and stir fry well.

14. Take out the pot and put it on a plate, using a large plate is the only way in the world.

15.Now you can pick diced chicken from the chili pile.

Tips

When frying diced chicken, it is necessary to heat the oil over high heat to prevent it from drying out. The diced chicken has a burnt aroma on the outside and is full of elasticity inside. Dried red peppers need Sichuan's Chaotian pepper to be spicy enough. The local practice in Chongqing is to add some monosodium glutamate (MSG) to pickled chicken and seasoning to enhance freshness. I think high temperature heating of MSG is not healthy enough, so I added light soy sauce and white sugar to seasoning. Scallions serve as decoration and fragrance enhancers, and scallions can also be used, but I like the feeling of adding scallion segments. If you like, you can also add some cooked white sesame when cooking, but it will look more messy. The ratio of dried red peppers to diced chicken should be at least 2:1 in size to give the feeling of picking diced chicken from a pile of chili peppers.

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