It s numb, spicy and fragrant, it s very enjoyable to eat, how to cook spicy chicken at home?

Clean the chicken, chop it into small pieces and blanch it in hot water, take it out for about three minutes to dry, heat the oil, add green onions, ginger and garlic, dried chili bean paste, add chicken, a little edible salt and soy sauce, stir well, and fry over high heat for five minutes.

First of all, cut the chicken thighs into small pieces, then put in cooking wine, green onions, ginger and garlic for pickling, put oil in the pot, put in the beans to fry when 6 is hot, use the remaining oil of the beans to pick up the chicken pieces, and then use the remaining oil in the pot to heat to 6 into the heat, put in the green onion and ginger slices to fry the fragrance, and then put in some chili sauce, change to medium and low heat for stir-frying, and then put in the chicken pieces that were fried before, put in a little salt, sugar, soy sauce for coloring, and finally bring a little sesame oil and a little monosodium glutamate and stir evenly, you can get out of the pot.

Cut the chicken into pieces, then boil it with water until it is soft, remove and drain the water, heat the oil, then put in the Sichuan pepper and sesame pepper after changing color, put in the chicken pieces, when the surface of the chicken is browned, put in the green onions, ginger and garlic prepared in advance, and then fry for three minutes, add shredded green onions, green peppers, sugar, and that's it.

It's numb, spicy and fragrant, it's very enjoyable to eat, how to cook spicy chicken at home? Stir-fried spicy chicken is a famous dish in China, with a full range of color, flavor and flavor. Chili peppers are much larger than chicken.

It's spicy and spicy. Among diners, chili chicken is the most famous. The taste is crisp and tender, spicy and delicious.

Here's how it works: Homemade spicy chicken.

Ingredients: 3 fresh chicken thighs, dried pepper, white sesame seeds, pepper, Sichuan peppercorns, green onions, ginger, garlic, soy sauce, cooking wine, white pepper, black pepper, salt, cooking oil.

Steps: 1. In order to save money, we will use chicken thighs instead. If possible, we recommend using whole chickens to do better. Only when the bone-in meat is fried will it be more delicious.

2. Cut the chicken thighs into small pieces of similar size. Don't cut it too small, as the chicken will shrink when fried, and don't be too big. It is not easy to taste and fry too large.

Once chopped, add salt, soy sauce, white pepper (deodorant), black pepper (deodorant and seasoning), cooking wine (deodorized) and marinate for 10 minutes. Remember to add plenty of salt. During the marinating process, always make sure that the chicken tastes complete.

If the chicken is found to have a weak flavor after frying, it is difficult to make the chicken taste again.

3. While marinating the chicken, chop the onion, ginger and garlic, cut the dried chili into small pieces, and add a small amount of chili. If you like spicy, you can add some pepper. Chicken made with this method is spicier and tastier.

4. Fill the pot with oil. When the oil temperature reaches 80%, add the marinated chicken and fry it until cooked. Maybe many people don't know how to distinguish the oil temperature is 80% hot. As soon as you see the oil around you will smoke slightly, your palm will obviously feel hot when you rest on it.

5. This chicken is easy to cook. Generally, the chicken is almost cooked after 2 minutes of frying. At this point, remove the chicken and let it cool for a while. If you fry it for too long, the chicken will dry out hard and have no taste.

6. Wait for the chicken to cool for a while, then heat the oil in the pan, put the chicken in and fry it again, and then fry the chicken until golden brown. The benefit of re-frying is not only to increase the crispiness on the outside of the chicken, but also to squeeze out the oil absorbed during the first frying so that the chicken doesn't feel greasy.

7. After frying, take it out and let it cool.

8. Leave a small amount of base oil in the pan and fry the onion, ginger and garlic until fragrant.

9. Then add dried chili peppers, Sichuan peppercorns and sesame peppers, and stir-fry over low heat until fragrant.

10. At this time, pour in the fried diced chicken, fry it over high heat for half a minute, sprinkle with white sesame seeds, and then it can come out of the pot and put it on a plate.

Here's how:1. Wash half a chicken.

2. Control the moisture of the chicken, chop it into small pieces of two centimeters square, prepare green onions, ginger and garlic, dried chili peppers and peppercorns.

3. Marinate with cooking wine, light soy sauce and dark soy sauce for 10 minutes.

4. Sit in the pan and add oil and boil until it is boiled.

Seven, eighty percent of the heat under the chicken pieces on medium heat to fry.

5. Fry until the chicken pieces are just cooked and peeled and golden brown.

6. Put another pot of liquid on the fire, add dry spicy seeds and peppercorns after heating, and stir over low heat to bring out the fragrance. Then add the green onions, ginger and garlic.

7. Stir-fry the fried chicken pieces over medium-low heat.

8. Put sugar, salt and monosodium glutamate, stir-fry upside down.

How to cook spicy chicken?Add salt, pepper light soy sauce, cooking wine and egg starch to the chicken pieces, marinate for 10 minutes, fry and remove from the pot, prepare Maliang skin pepper, green onion, ginger and garlic, chili pepper, salt chicken essence, white sesame seeds, shallots, and succumb slag ears and stir-fry.

Cut the chicken thighs into liquid letter cubes, marinate in green onions, ginger slices, cooking wine, salt and pepper, let the draft be evenly prepared, fry on high heat, and fry green onions, ginger, garlic, spicy pulleys, and peppers.

Dry stir-frying lack of reeds and spicy seeds and infiltration with chicken.

Set aside a large handful of dried red peppers, a small handful of Sichuan peppercorns, chopped green onions and chopped coriander. Bring water to a boil, blanch the chicken, add the chicken, cook for 1 minute, remove and rinse after 1 minute, then drain. Fry the chicken pieces over medium heat, fry to your liking, and scoop up.

Drain the oil and wash the pan. Heat the wok again and add a small amount of oil and garlic until slightly browned. The fire should not be too big, medium heat.

Bring water to a boil in a wok and blanch the chicken. Cook for a minute or so, then remove. Rinse and drain.

Ingredients: Local chicken jerky, pepper, Chinese sashimi, ginger, garlic, green onion, salt, dark soy sauce, cooking wine, oil and white sesame seeds. Cut the whole chicken into small pieces, the smaller the better.

Add 2 tablespoons of cooking wine. Light soy sauce. 1 4 teaspoons salt.

When the oil is 60% hot, put the chicken pieces into the pan in turn. Turn on low heat and fry a scoop slowly, two or three drops of dark soy sauce (some colors can not be too much), some salt, half a spoon of oyster sauce, half a spoon of sugar, white pepper, some five-spice powder, mix well and keep for half an hour, the focus of flour and eggs I like to eat is not put, if you like to eat tender, you can add a little flour before coming out of the pot and mix well and add a pot under water, wait for the water to boil, pour in peppercorns and dried peppercorns, blanch for 20 seconds and then take out.

The purpose of this step is to bring out the flavor of Sichuan pepper and dried Sichuan pepper faster. Add vegetable oil to the pot, after the oil is hot, pour in Sichuan pepper and dried red pepper, fry the fragrance, after leaving the fire, pour in chicken essence, leek, coriander, add monosodium glutamate, chicken essence, sugar and stir-fry quickly, melt the seasoning, when out of the pot, sprinkle with white sesame seeds, and then put it on the plate. The taste of dry stir-fry is not very good, it is better to keep it to make a spicy chicken head to eat, clean it, drain the water, chop it into strips as long as little fingers, and set aside.

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The method of stir-frying spicy chicken is very simple, heat oil in a pot, pour in chicken pieces, then pour in seasonings, peppercorns, bay leaves, red pepper, and take about 20 minutes to get out of the pot.

Chop the chicken into pieces, soak it in cold water for about half an hour, heat the oil, put in the chicken pieces and stir-fry to change color, add green onions, ginger, chili peppers, add light soy sauce and dark soy sauce and salt and stir-fry evenly, pour in an appropriate amount of water, and cook over high heat for about 20 minutes.

Generally, the chicken is cut into cubes first. Then put it in a pot and stir-fry, then add chili oil and some chicken essence sesame oil that you like to eat.

I'm very happy for your question, dry fried spicy chicken is a famous Sichuan dish, the color is brown and red, the meat is soft, especially refreshing, and it is a must-order dish when going out for dinner. It is easy to fry dry (spicy chicken is not delicious if it is not dry). Chop the chicken wings into 1 cm dice, use salt and oyster sauce to taste, fry the chicken under the oil in the pot and fry it golden brown, leave the bottom oil in the pot and fry the ginger slices, garlic and dry pepper segments, stir-fry the bean paste, pour in the fried chicken and peanuts, stir-fry the chicken powder, it is mainly made of chicken and chili pepper as raw materials.

The taste is relatively spicy, especially with rice, so it is favored by people. Do you want to know how to make spicy chicken and how to make it at home? The following is an introduction to the authentic method of spicy chicken.

After the <> raw materials are put into the pot, stir-fry until there is no water at all, and when the dish is soft and slightly shriveled, add seasonings and continue to stir-fry until the flavor is in the dish, and the mellow fragrance is overflowing. The spicy chicken that has been fried dry-fried has oil and flavor, and the taste is charred on the outside and tender on the inside, integrating spicy and fresh fragrance. Heat the oil in another pot, change to low heat, add dried chili pepper, dried pepper, minced garlic and ginger and slowly fry over low heat until fragrant, add fried sesame seeds, add an appropriate amount of white sugar and salt to taste, or add white sesame seeds and stir-fry evenly.

1. Chop the chicken into small pieces, the size is about 2 cm. 2. Use an appropriate amount of salt, chicken essence, cooking wine, thirteen spices, thirteen spices can be put a little more, (the marinated chicken is more flavorful), pour the dark soy sauce and mix well and marinate for 2 hours. It can be made with three yellow chicken, or you can use chicken thighs to make it, there are more chili peppers than chicken, spicy and enjoyable, the chicken is charred on the outside and tender on the inside, it is very delicious.

The recipe for this dish is simple, but if you want to make it delicious, there is a way to follow, and I will share the method with you here.

Flavor characteristics: the color of the finished dish is ruddy, spicy and fragrant, crispy and crispy. In order to reflect the characteristics of this dish in its original flavor, it is best to make the finished product so that the chili peppers can cover all the chicken, rather than a few chili peppers and peppercorns in the chicken nuggets.

Heat the oil, wait until the oil is hot, pour in the chicken and stir-fry until cooked and remove it, add the seasoning in another pot and stir-fry, then add the chicken, soy sauce, and cooking wine to color and enhance the flavor. Finally, the juice is ready to come out of the pan.

Sauté with dried chilies. Stir-fry the chicken with the sliced dried chili peppers and season them so that the spicy flavor blends into the chicken.

When marinating the chicken, put more peppercorns and chili peppers, then fry these chickens, fry them a little dryer, then fry the side dishes, pour in a large amount of chili peppers and peppercorns, and finally add the chicken and stir-fry well.

Spicy and fragrant, it's super enjoyable to eat, how to make spicy chicken? This dish is also a dish that I like to eat very much, and it is quite tempting when this dish is ready, so let's learn it together.

We bought a few chicken thighs, and then made him into such a size of uniform plots, and then rinsed him repeatedly with water, which is a key step in muscle cleaning, we must rinse him repeatedly, after washing, pour it out, we must control the water clean and then deal with it, otherwise the seasoning will not be swallowed at all. Marinate the inside of the meat, put in a spoonful of green onion, ginger, cooking wine, add an appropriate amount of salt, chicken essence, pepper, and a little oyster sauce, light soy sauce, and then give it a good grasp, after grasping well, then a spoonful of starch, continue to grasp well. Many people will ask, how much starch is appropriate?

After grasping the surface of the muscle, like a thin layer of starch slurry, put it aside and marinate it for ten minutes, this time, and then cut some green onions, ginger, garlic stuffing more, pepper hemp pepper dismantling fiber pepper for later use.

Start the pot, add more oil, and when there is a small amount of green smoke on the surface, first put in a piece of meat, which can float up immediately, which is fifty percent hot. This chicken nugget must have a high oil temperature, otherwise the surface will not solidify immediately, and it will all stick together. Don't move the chicken pieces when you first put them in, otherwise the skin will stick to the bottom of the pot and chopsticks.

Magazine, about two minutes or so, the surface has been set, just take it out for him, and then when the oil temperature is a little higher, pour it all in, a little more complicated, stick it together with chopsticks. Chicken, stir it up this time, don't take too long, 30 seconds is fine, it's so complicated, it can make the muscles more crispy, have you learned? The oil is hot, let's close the void next week, let's just cut the small ingredients more, the dried chili pepper must be slowly fried on low heat to make it spicy, this is the key to whether this dish is good or not.

After stir-frying, let's pour in the chicken pieces, pour in salt, chicken essence, sugar, stir-fry it a few times over high heat, add sesame seeds, coriander and stir-fry well.

First of all, the chicken is cleaned, cut into pieces, removed from the smell, marinated for 30 minutes, then rinsed off the messy lower surface of the seasoning, put it in the pot and stir-fry, add special chili sauce and dried chili peppers, stir-fry the fragrance, and then the chicken is cooked after it changes color. Blight.

Ingredients: 1 whole chicken or 1 box of chicken thighs, Sichuan pepper and dried chili pepper (1 to 4), green onion, cooked sesame seeds, salt, monosodium glutamate, cooking wine (old wine), cooking oil, ginger, garlic, sugar.

1. Cut the chicken into small pieces, mix well with salt and cooking wine, then put it in a hot oil pan with 8 percent, fry it until the appearance dries into a dark yellow color, and then pick it up and set aside. Cut the dried chili peppers and green onions into 3 cm long pieces, and slice the ginger and garlic.

2. Heat the oil in the pot until it is hot to 7 layers, pour in the ginger and garlic and fry the fragrant, then pour in the dried chili pepper and the chili pepper, stir-fry until the smell begins to choke, pour in the fried chicken pieces after the oil turns yellow, fry until the chicken pieces are evenly distributed in the chili peppers, then sprinkle in the green onion segments, monosodium glutamate, sugar, cooked sesame seeds, stir-fry well and then get out of the pot.

First of all, you should prepare fresh chicken, cut it into pieces, then smear it with a layer of egg liquid, pour oil into the pot and pour it into the green onion, stir-fry the ginger and garlic until fragrant, and then put the marinated chicken nuggets into the pot, add an appropriate amount of Shuhui sesame oil, chili oil, Nian Oak pepper, and sesame pepper and stir-fry evenly.