Spicy chicken nuggets have a strong flavor, is it your first choice for rice?

Different pepper varieties have different levels of spiciness. The spiciness is not heavy, but the aroma is strong. It's red, but it's not necessarily spicy, it just feels weird and delicious.

However, the people of Sichuan like to refer to all varieties of chili peppers as sea peppers. In the community market, dried chili peppers are mainly sold millet peppers. Due to the language barrier, it is sometimes difficult to buy a specific variety of chili peppers, and when making this dish, wash and drain both the chili peppers and chili peppers, so the time for stir-frying the wet spices is slightly longer, and some methods will add a little broth or vegetable water at a later stage to make the fried chicken slightly softer and relieve the taste at the same time.

I like to eat the taste of dry, so when I omit the marinated chicken, I should put enough salt, but I can't add too much salt when I fry it later, as long as I put a little less, we should pay attention to the process of frying chicken. The size of the chicken nuggets should be as uniform as possible. It is best to have more oil in a deep pan, and it is best not to stick to the pan.

I'm still a little short of oil, and the stainless steel pot has a lot of meat and less oil, and it's slightly sticky in the middle. Spicy chicken is a traditional classic Sichuan dish also called spicy chicken, so it is spicy and refreshing. Chicken comes in a variety of ways and in different flavors.

No matter what kind of taste it is, it's everyone's favorite food. Chili chicken and spicy chicken are two completely different dishes. Although they belong to Sichuan cuisine, they have different methods and ingredients, and their tastes are not the same.

When did they become a dish. These are two dishes, I hope not to bother friends who don't understand. Chili chicken was actually born from spicy chicken.

There are roughly three approaches in China. They belong to Sichuan, Guizhou and Shandong cuisines. The three types of chili chicken are very different in their practice.

For example, Sichuan chili chicken will cut the chicken thighs into cubes, marinate them, and then fry them dry. The traditional dish of chili chicken is Sichuan cuisine, a spicy home-cooked dish. It is a famous Jianghu cuisine in Chongqing, which originated from Geyue Mountain.

Dried chili peppers are better than the main ingredient, which fully reflects the characteristics of Jianghu chefs. Spicy chicken is a special Sichuan dish, brown and red in color, soft and spicy in texture. Salty, mellow and slightly sweet are unforgettable delicacies for diners.

Spicy chicken is a special Sichuan dish, brown and red in color, soft and spicy in texture.

Salty, mellow and slightly sweet are unforgettable delicacies for diners. Chili chicken tastes crispy, not greasy, and tastes great. Every time I feel like I can't finish eating.

This dish is also very simple to make and is a home-cooked dish. A very popular dish: first prepare a three-yellow chicken, ingredients: Sichuan pepper, dried chili, fragrant leaves, green onions, ginger, garlic, oyster sauce, soy sauce, soy sauce, salt, chicken essence, monosodium glutamate, thirteen spices, Pixian bean hot pot base, cooking wine, fresh chili. Step 1: Change the three yellow chickens to knives.

Chili chicken is a special Sichuan dish.

Yes. The spicy chicken nuggets are very delicious, very fragrant, and spicy, crispy, eaten with rice, very appetizing. If I have spicy chicken nuggets, I can eat many bowls of rice in one meal.

It's my first choice for rice, the spicy chicken tastes very good, and it is very delicious with rice, it is a delicacy.

Yes, this dish is spicy and delicious, it is a good dish to accompany meals, and our family loves to eat it.

It's my first choice for meals because I love spicy chicken nuggets, which I used to eat a lot at school.

<> "Ingredients: chicken, cucumber, ginger and cherry blossoms, garlic, millet pepper, green onion.

1.The green cucumber is cut into sections, and the salute is called.

2.A few millet peppers + green onions, more than a dozen cloves of garlic + ginger.

3.A whole chick chopped into pieces.

4.Stir-fry the chicken pieces in a hot pan with cold oil.

5.Stir-fry the chicken pieces browned until they are dehydrated.

6.Garlic foam + minced ginger stir-fry until fragrant.

7.Ground chili pepper + cucumber continue to stir-fry.

8.Beer + salt to taste and cook for 5 minutes.

9.Essence of chicken + oil consumption + light soy sauce over high heat to reduce the juice.

10.Garnish the green onion with a spoon.

Spicy chicken is a traditional classic Sichuan dish, also known as spicy chicken, so it has the characteristics of spicy and refreshing. There are many ways to make chicken, the taste is changeable, whether it is the taste and texture is people's favorite food, many years ago the master taught me, spicy chicken and spicy chicken are two completely different dishes, although they belong to Sichuan cuisine, but the method and materials are different, the taste is not nearly the same, when did it become a dish? These are two dishes, and I hope it won't bother friends who don't understand.

The dish of diced spicy chicken was actually born from spicy chicken. There are roughly three ways to do it across the country. They belong to Sichuan cuisine, Guizhou cuisine, and Shandong cuisine.

The recipes for the three types of diced spicy chicken vary greatly. For example, in Sichuan cuisine, spicy chicken diced meat is diced into chicken thighs, marinated and then fried in oil. Spicy chicken, a special traditional dish, belongs to Sichuan cuisine, a home-cooked dish, spicy, is a famous Jianghu flavor dish in Chongqing, originated from Geyue Mountain.

Dried chili peppers are not the main ingredient but rather the main ingredient, which fully reflects the characteristics of Jianghu chefs' "heavy hands".

Spicy chicken is a special Sichuan dish with rice, the color of the finished dish is brown and red oily, the texture is crispy and soft, and the spicy flavor is strong. Salty, mellow and fragrant, slightly sweet, it is an unforgettable delicacy for diners. Spicy chicken is a special Sichuan dish with rice, the color of the finished dish is brown and red oily, the texture is crispy and soft, and the spicy flavor is strong.

Salty, mellow and fragrant, slightly sweet, it is an unforgettable delicacy for diners.

Spicy chicken tastes fragrant and crispy, not oily or greasy, and the taste is very good, every time I have a feeling that I can't stop eating it. This dish is also very simple to make, and it is a complete home-cooked side dish. A dish that goes well with wine, first prepare a three-yellow chicken, ingredients:

Sichuan pepper, dried chili, bay leaves, green onion, ginger, garlic, oyster sauce, light soy sauce, dark soy sauce, salt, chicken essence, monosodium glutamate, thirteen spices, Pixian bean paste, hot pot base, cooking wine, fresh sesame pepper. Steps: First of all, change the three yellow chickens to knives, spicy chicken is a special Sichuan dish, the color of the dish is brown and red, the texture is crisp and soft, and the spicy flavor is strong.

Salty, mellow and fragrant, slightly sweet, it is an unforgettable delicacy for diners.

Spicy chicken nuggets are not very difficult to make, this dish will appear on the dinner table of many families, first we need to choose fresh rooster, and then prepare the seasonings of ginger and peppercorns, and turn the heat to medium when stir-frying, so that the spicy chicken nuggets will not be too old.

No. The spicy chicken nuggets are very delicious, and this method is also very simple, not particularly difficult, and it tastes very good.

Yes, it is very difficult to do, and it is very difficult to make a lot of materials.

Spicy chicken is a classic Sichuan dish, which was first popular in Sichuan, Chongqing, and Hunan. Later, through the chefs who went out to work, it spread to all corners of the country, and now it is a famous delicacy in the country. The spicy chicken is first fried, and then stir-fried with chili peppers to create a spicy and flavorful taste of the chicken pieces, which is well received by the people.

3 chicken thighs, a small bowl of dried chili peppers, an egg white, 5 tablespoons corn starch, 5 chives, a small piece of ginger, 1 head of garlic, 2 tablespoons of cooking wine, 1/2 tablespoon of salt, 1/2 tablespoon of five-spice powder, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon caster sugar, 40-50 Sichuan peppercorns, 1 tablespoon of cooked sesame seeds.

1. Choose 3 fresh chicken thighs, small chicken thighs, large chicken thighs, and chicken breasts, but the meat quality of the chicken breasts is more chai, and the meat is not as tender as the chicken thighs! Clean the chicken thighs first and set aside.

2. Then chop the washed chicken thighs into small pieces, about centimeters, then put them in a bowl, then add salt, cooking wine, five-spice powder, ginger, light soy sauce, oyster sauce, mix the seasoning evenly with your hands, and marinate for about half an hour.

3. At the same time, prepare a little green onion, ginger and garlic slices for later use.

4. After the chicken nuggets are marinated, add an egg white into it, add a little cornstarch, stir well, and coat the chicken nuggets with a layer of paste. At the same time, cut the prepared dried chili peppers into small pieces for later use.

5. Heat the oil in the pot, put the chicken nuggets in it when the oil is hot, and remove the oil after the chicken nuggets are fried until golden brown.

6. Increase the oil temperature again, the temperature should exceed the previous temperature, and then put in the fried chicken nuggets, carry out the second re-frying, and fry for about 1 minute to remove the oil control for later use.

7. Remove the excess oil and water, leave a little base oil in the pot, and then add the green onion, ginger and garlic and stir-fry until fragrant.

8. Wait for the green onion, ginger and garlic to fry until fragrant, then add Sichuan pepper and dried chili pepper and stir-fry until fragrant.

9. Then add the chicken pieces with dry oil and a little sugar, and stir-fry evenly. Adding sugar can reduce the spiciness and enhance the flavor.

10. Finally, add green onions, salt and white sesame seeds, stir-fry evenly and then you can get out of the pot.

1. The oil temperature can be bubbled with chopsticks, and the chicken pieces will be dropped, if you are afraid of sticking together, you can use chopsticks to drop them little by little! Be patient and be careful not to hurt yourself when the oil spills.

2. Don't chop the chicken pieces too much, first, it is not easy to be fried, and second, it is not easy to taste.

3. There are many types of chili peppers, and if conditions permit, bell peppers and bullet peppers can be added to enhance the flavor.

<> "Spicy Chicken. Ingredients: chicken thighs, peanuts, white sesame seeds, dried chilies, garlic cloves.

Steps: 1. Cut the chicken thighs into small pieces, add a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of cooking wine, half a spoon of dark soy sauce, half a spoon of salt, a spoonful of minced garlic, a spoonful of sugar, a spoonful of starch, and a spoonful of cooking oil, mix well and marinate for half an hour.

2. The chicken pieces are fried under the heat of 60% of the oil temperature, and the taste is better when fried once.

3. Add dried chili pepper and garlic slices to the pot and fry until fragrant, put the chicken pieces, peanuts and white sesame seeds and stir-fry evenly to eat!

<> "Ingredients: chicken, green and red peppers, minced garlic, chopped green onions, hot pot base, light soy sauce, oil consumption, dark soy sauce.

Method:1Cut the chicken thighs into small pieces, put them in water, boil to remove the foam, and remove them for later use;

2.Brush the oil in the hot pan and pour in the minced garlic and green onion and stir-fry until fragrant, add the core and base of the hot pot and stir-fry until fragrant;

3.Pour in the chicken pieces, half a spoon of dark soy sauce, one spoonful of oil, two changes and spoon of light soy sauce, stir-fry evenly;

4.Pour in a bowl of water, bring to a boil over high heat, cook over medium-low heat until the juice is reduced, pour in the green and red peppers, and stir-fry evenly;

Stir-fried spicy chicken is a classic Sichuan dish, the color is red and bright, crispy on the outside and tender on the inside, spicy and delicious, appetizing and delicious, spicy and enjoyable, it is definitely the most sought-after dish on the table.

Authentic spicy chicken is commonplace, master these three points, spicy and enjoyable, children love to eat.

This is the most authentic chili chicken recipe in the country. Mastering these three points, it is spicy and crispy, easy to make nutritious, appetizing and eating, and children like it the most.

Simple, delicious, nutritious and delicious baby recipes. The most authentic home-cooked spicy chicken recipe:

Ingredients: 1/2 chicken, 1 red pepper, 1/2 egg, 1 teaspoon bean paste, 3 shallots, 4 ginger slices, 3 garlic cloves, 1 dried red pepper, 10 chili peppers, 1 star anise, 1 4 teaspoons black pepper, 1 teaspoon cooking wine, 1 teaspoon vinegar, 1 teaspoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sugar and 1 teaspoon salt.

Exercise: 1Remove the head, feet, and internal organs from the chicken.

After washing, cut the chicken into diced chicken (mom who is too troublesome with the whole chicken can also use only two chicken thighs), drain the water, place in a large bowl and transfer to the black pepper and a teaspoon of salt. Pour in half of the broken eggs, stir well and marinate for half an hour;

2.Prepare a small bowl, add oyster sauce, soy sauce, cooking wine, vinegar, sugar and a tablespoon of water, stir well to make the juice;

3.Pour enough cooking oil into the pan. When the oil is boiled to 40% heat, add the chicken, fry over medium-low heat, and remove the oil;

4.When the oil continues to heat to 70%-80% heat, pour in the chicken, fry it again, remove it, control the oil and set aside, put the chopped red pepper into the oil pan and fry it;

5.Take out the oil, leave the base oil, add Sichuan pepper, star anise, green onion, ginger, garlic cloves, and stir-fry until fragrant;

6.Add a spoonful of bean paste, stir-fry twice, add the dried red pepper;

7.After stir-frying the chili peppers over low heat, pour in the previously prepared juice;

8.Add the fried chicken and stir-fry over high heat;

9.When the water is almost dry, add the fried red pepper flakes and stir-fry quickly;

10.Stir-fry well, drain the water, add chopped green onions, sprinkle with white sesame seeds, stir-fry well, and then remove from the pan and serve.

Spicy chicken is easy to make, delicious and delicious. It is one of our most popular and loved home cooking. Spicy and tasty, appetizing and ready to eat. At least let your child eat an extra bowl of rice.

For spicy chicken to be delicious, you must master some small skills. First of all, don't cut the chicken pieces too big, so that it is easy to marinate and absorb the flavor, and in addition, it is easy to fry and crispy; Secondly, the chicken nuggets should be fried twice. Of course, if it's just chicken thighs, it's definitely going to be fried.

However, if it is fried with whole chicken, it can also be fried, and the chicken fried with a little fat on the grass is better than frying; In addition, the first time to fry the chicken over medium-low heat, and the second time to fry the chicken with high temperature, it is also the most important step for the spicy chicken to be delicious; Finally, if you want to fry the spicy chicken with a bright red color and a great appetite, be sure to wash the dried red peppers in advance, dry them, cut them into two pieces, and fry them well.

Enjoy life and reap the rewards! No matter how simple the ingredients are, they can also make the delicacy that makes the ** saliva water!

Spicy chicken is a classic Sichuan dish that was first popular in Sichuan, Hunan, and Hubei. Later, it spread to all parts of the country through chefs who went out to work, and the key was that the chicken nuggets must be fried until the skin was crispy and brown. Stir-fried ginger, shallots, and spicy chicken, the most rice-serving.

Maybe everyone's way of making spicy chicken is different, I think my mother does it by putting all the ingredients in the pot at the same time, so that she is not afraid of burning herself. First put the chicken into the pot, then pour oil (this oil is to use a lot), then pepper, chili, star anise, sannai, green onion, ginger, garlic, etc., anyway, just put it in the pot together, and then keep stir-frying, until it is fried and smells fragrant!