The spicy chicken is delicious and has a knack, and the daughter-in-law eats it by name for three days, it is burnt and crispy, and the color, flavor and flavor are complete

Today we are going to make a spicy and spicy chicken appetizer, which is also a Sichuan dish, the taste is burnt and crispy, very delicious, and the method is relatively simple.

First of all, we prepare a little chicken thigh meat cut into pieces, try to cut small pieces not too big, to prevent frying can not be thorough, chicken needs to use salt, oyster sauce add a little rice wine to remove the smell, marinate for 15 minutes, and then put in eggs and add a little cornstarch, eggs can play a loose role, cornstarch can make the chicken pieces, when frying, the outside is crispier and crispier.

Then add oil to the pot, burn until it is 50% hot and put in the chicken pieces, the chicken needs to be fried in the pot twice, the first time is to fry the chicken pieces apart and finalize, and the second time is to fry the chicken until it is fragrant and crispy, so everyone must remember this little trick.

Then leave a little oil in the pot, put some ginger, rice and garlic, add dried chili pepper seeds, and fry together to bring out the fragrance.

Then put in the chicken that we fried before, the color of this chicken is golden yellow, charred on the outside and tender on the inside, it is very delicious, you can put a little salt to make a spoonful of red oil chili sauce.

The chicken can be stir-fried a little in the pot, because the chicken pieces themselves have a salt flavor inside, and then put a little garlic leaves to increase the fragrance, continue to stir-fry in the pot, and then you can put it out of the pot and put it on the plate.

Tips

It is best to use chicken thighs for chicken like this, because there are not many bones in the chicken thighs, most of them are legs, which will taste better. When frying, you need to fry it twice to make the chicken crispier