What are the most authentic ways to make diced spicy chicken

Ingredients: chicken thighs, dried red pepper, Sichuan pepper, ginger, garlic, salt, cooking wine, soy sauce, sugar, green onions, chicken powder, white sesame seeds.

Preparation of diced spicy chicken.

Chop the chicken thighs into small cubes, add an appropriate amount of salt, cooking wine, and soy sauce to marinate to taste.

Cut the dried red pepper into sections, slice the ginger and garlic, and prepare a few peppercorns.

Put more oil in the pan to cover the chicken pieces.

When the oil is hot, fry the marinated chicken pieces until the surface is golden brown.

Heat the oil in the pan again, add the chicken pieces, and fry them until the surface is more yellow and the skin of the chicken pieces is slightly crispy.

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Leave a little base oil in the pan and stir-fry the ginger and garlic until fragrant. Add Sichuan pepper and dry red pepper until spicy fragrant.

Pour in the fried chicken pieces, add an appropriate amount of sugar, and enhance the flavor of the chicken powder. Sprinkle with green onions and stir-fry white sesame seeds.

Ingredients. Chicken thighs and leeks.

Accessories. Sugar, salt.

Ginger powder cooking wine.

Dark soy sauce peppercorns.

Cooked white sesame seeds and dried chilies.

Green onions, ginger, garlic and spicy diced chicken.

1.Chop the chicken thighs into small pieces, cut the green onion into sections, and slice the ginger and garlic. Put cooking wine, salt, soy sauce, sugar (a little bit), ginger powder, mix well chicken pieces, marinate for 30 minutes to taste (you can marinate in advance, and marinate for more time if the time is sufficient).

2.Stir-fry the chicken pieces in the pan with a little more oil, stir-fry the water in the chicken, stir-fry until dry and fragrant, and put it out.

3.In the oil pan, simmer high heat until fragrant ginger and garlic slices, green onions, dried red peppers, and Sichuan peppercorns. Pour in the chicken pieces and continue to sauté for five or six minutes.

4.If the saltiness is not enough, you can add a little soy sauce, but the amount is not too much, and finally add white sesame seeds and leeks (I happen to have them at home, so I put them in order to deal with the leeks, and if there are no leeks, you can omit them), and then stir-fry for a minute or two.

First, wash the chicken breast, cut it into cubes, and make it with a marinade. Wash the green peppers, cut them into segments, add some green onions and green peppers, add some seasonings, and make a soup for later use. Heat the oil, add the diced chicken, and stir-fry over high heat for one minute.

Remove it when it is medium-rare, then stir-fry over low heat until fragrant, add green onions, ginger and garlic to taste, and it is ready.

Wash the chicken, cut it into small cubes, put it in a bowl, put an egg, salt, cooking wine, flour in it and stir well, burn oil in the pot until it is seven ripe, put the diced chicken in the pot, fry until golden brown on both sides, add diced carrots, diced onions, chili peppers, stir-fry over high heat until fragrant, add half a bowl of water, and simmer for 10 minutes.

The method of dicing spicy chicken is to first cut the chicken into pieces, then put it in the pot to blanch, drain the water, heat the oil, put the chili pepper into the pot and stir-fry it to make it fragrant, then put the chicken into the pot, then put in the dark soy sauce, add monosodium glutamate, chicken essence, stir-fry evenly, and the dish is completed.

First of all, prepare all the ingredients, wash the pot and heat the oil, add the green onions, ginger and garlic, add the diced chicken, then add the chili peppers, stir-fry evenly and then add the green peppers, and you can get out of the pot.

Homemade recipe for spicy chicken:

Ingredients: chicken thighs, green onions, ginger slices, dried chili peppers, starch, Sichuan peppercorns.

Utensils: kitchen knives, basins, scissors, pots.

1. Prepare a few washed chicken thighs first, and then chop the chicken thighs into small pieces one by one. Be sure to rinse it several times to flush off the blood on it. After the chicken pieces are washed, squeeze out the water on them by hand and put them in a bowl.

2. Cut some green onions and ginger slices and put them in a basin to prepare for marinating, add salt to the basin to make the chicken pieces flavorful, add a spoonful of white pepper, add an appropriate amount of light soy sauce, add cooking wine to remove the fishy smell, and then add 2 teaspoons of rice wine and mix evenly with your hands. Grasp well and set aside to marinate for 20 minutes.

3. Prepare some dried chili pepper segments cut with scissors in advance for later use. Chop some ginger and garlic slices and set aside; After the chicken pieces are marinated, pick out the green onion and ginger inside, and then add cornstarch to the pot in batches and stir well, so that the chicken pieces are evenly coated with starch.

4. Pour more oil into the pan, and when the oil is hot, pour the chicken pieces into it and fry them. Stir with chopsticks to prevent the chicken pieces from sticking. During the frying process, use a colander to keep turning so that the chicken pieces can be evenly heated, and it can also prevent the chicken pieces from sticking to the pan.

Fry the chicken pieces until lightly browned, then remove the oil. Pour the chicken pieces back into the pan and re-fry them.

5. Leave oil in the wok, add ginger and garlic slices and stir-fry until fragrant; Then add more peppercorns and dried chili peppers to stir-fry to bring out the numb flavor in the peppercorns and the spicy flavor in the peppers. After stir-frying the peppercorns and chili peppers until fragrant, pour in the chicken pieces that have just been fried and stir-fry them, so that the numb and spicy flavor of the peppercorns and chili peppers can be integrated into the chicken.

6. Add a teaspoon of salt, a spoonful of sugar, and a little light soy sauce and stir-fry. Sprinkle some white sesame seeds before cooking, stir-fry evenly, and then turn off the heat and remove from the pot.

Spicy chicken introduced

It is a delicious dish, belonging to the Sichuan cuisine, cooked with chicken and chili pepper as the main ingredients, spicy and crispy, unique flavor, and delicious meat.

Ingredients: 680 grams of chicken thighs, 13 grams of dried red pepper, 5 grams of sesame pepper, 15 grams of garlic, 5 grams of salt, 1 tablespoon light soy sauce, a little ginger powder, an appropriate amount of corn oil, 1 tablespoon of cooking wine, a little five-spice powder, 2 tablespoons of starch.

1. Wash the chicken thighs and cut them into 1cm cubes.

2. Put the diced chicken in a pot, add five-spice powder, salt, light soy sauce, ginger powder, starch and cooking wine, stir well and marinate for 15 minutes.

3. Prepare the ingredients, slice the garlic and cut the dried red pepper into sections.

4. Put oil in the pot and boil until it is 60% hot, pour in the diced chicken and fry it, remove and drain the oil.

5. Heat a little oil in a pot, add garlic slices, chili peppers, and peppers to stir-fry until fragrant, add diced chicken and stir-fry evenly.

Tips: 1. Spicy chicken, a special traditional dish, belongs to Sichuan cuisine, a spicy home-cooked dish, is a famous Jianghu flavor dish in Chongqing, originated in Geyue Mountain. The color of the finished dish is brown and red, the texture is crisp and soft, and the spicy flavor is strong. Salty, fresh and mellow, slightly sweet.

2. The protein content of chicken meat is relatively high, there are many types, and the digestibility is high, which is easy to be absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important ** fats and phospholipids in the dietary structure of Chinese.

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Ingredients: 200 grams of chicken thighs.

Excipients: 5 grams of green onion, 5 grams of ginger, 8 grams of cooking wine, 1 gram of pepper, 3 grams of sugar, 15 grams of dried chili pepper, 10 grams of corn starch.

1. Cut the chicken thighs into cubes.

2. Pour chicken pieces, cooking wine, pepper, sugar, salt into a bowl and stir well.

3. Add the cornstarch and stir well.

4. Put cooking oil in the pot, cook until seven are ripe, add the chicken pieces, and fry them on low heat until golden brown.

5. Put oil in the pot, pour in ginger slices, chopped green onions, and heat until fragrant.

6. Add Sichuan pepper and stir-fry evenly, add dried chili pepper and stir-fry evenly.

7. Pour in the chicken pieces and stir-fry evenly.

8. Finished product of spicy chicken nuggets.