For the Chinese New Year's Eve dinner, the chef teaches you the authentic method of spicy chicken, which is spicy and enjoyable, and the whole family loves to eat it when it is served on the table

It's almost the Chinese New Year, and the chef will share with you today an authentic recipe for spicy chicken. Spicy chicken is a very classic Sichuan dish, it is made of chicken as the main ingredient, with dried chili, pepper and other ingredients stir-fried, the color of the dish is brown and red, the taste is spicy and crispy, friends who like to eat spicy, must not miss it!

Spicy chicken

Ingredients: 4 chicken thighs, 1 green onion, 1 piece of ginger, 1 handful of dried chili peppers, 1 small handful of Sichuan peppercorns, 1 small handful of peanuts, 1 small handful of white sesame seeds, light soy sauce, appropriate amount of oyster sauce, a little cooking wine, a little salt

Operation steps: 1. Chop the prepared 4 chicken thighs into uniform pieces, be careful not to chop too big, to be smaller, so that it is easy to absorb the flavor when marinated, and it is easy to cook when fried. Then soak the chopped chicken pieces in clean water for 10 minutes to soak out the blood water in the chicken, then remove and drain for later use.

2. Pour the drained chicken pieces into an empty basin, add green onion and ginger to remove the fishy flavor, then add a little salt to taste, an appropriate amount of light soy sauce, oyster sauce, cooking wine, and then wear disposable gloves to grasp and mix evenly, and put it aside for 20 minutes to marinate and taste.

3. After 20 minutes, the marinade is completed, pick out the green onion and ginger with chopsticks and throw it away, then add a small handful of cornstarch to the chicken pieces, grasp and mix evenly, and put a thin layer of pulp on the chicken pieces.

Adding some cornstarch will lock in the moisture in the chicken nuggets, so that they won't become dry and hard when frying.

4. Start the pot and light the fire, add a little more cooking oil, and heat the oil to six or seven hot, we slowly put the pulped chicken pieces into the oil pot, and then immediately use chopsticks to scatter them to prevent the chicken pieces from sticking.

5. Turn the heat to high and raise the temperature of the oil to seven or eight hot, and put the fried chicken pieces into the pot again to fry again, which can make the chicken pieces more crispy.

6. Pour out the cooking oil in the pot, leave a little bottom oil, add the dried chili pepper and Sichuan pepper, fry over low heat until the dry fragrance changes color, then add the fried chicken pieces, stir-fry a few times, and finally add a handful of cooked peanuts and sesame seeds before leaving the pot, stir-fry evenly, and this spicy and crispy spicy chicken is ready.