How to make spicy chicken so that it tastes crispy and very delicious?

Spicy chicken should be stir-fried over high heat, which is very delicious. Prepare the ingredients, heat oil in a pan, add the corresponding condiments and stir-fry.

After the spicy chicken is marinated, a layer of thin starch is stirred evenly, the hot oil is set in the pan and the heat is turned off, the raw materials are soaked in the oil, and the oil temperature is lowered and re-ignited until the oil temperature rises to seven or eight percent of the heat.

Start by dicing the chicken. Pour garlic into the pot, add star anise, pepper, garlic and stir-fry until fragrant. Then add the chicken pieces and stir-fry. Add the dark soy sauce and spicy monosodium glutamate salt to reduce the juice, and fry for more than ten seconds.

How to make spicy chicken as delicious as a restaurant, follow these steps to make it crispy on the outside and tender on the inside.

Spicy chicken is not only very easy to make, but also delicious to eat.

As a famous Sichuan dish, spicy chicken has eaten this dish for almost everyone who likes to eat Sichuan cuisine, the production method of this dish is particularly simple, it is fragrant and refreshing, and it is the fairy companion of rice, which can make people eat several bowls of rice. <>

The production materials are particularly common, and the special fresh and crispy, the traditional spicy chicken method not only costs oil, but also the meat is relatively hard, today we share an improved spicy chicken method, not only the chicken is crispy on the outside and tender on the inside, and the method is simple, and it tastes particularly spicy and soft, not greasy, and special rice. Let's look down together, first prepare three fresh chicken thighs, firstly, marinate the chicken thighs for more than half an hour in advance, before marinating, it is best to soak them in cold water for more than an hour to soak out the blood water in the meat, and then cut the chicken thighs into small pieces, this step can use scissors to remove the chicken thighs, then cut the shaved meat into pieces and put them into an empty bowl, add an appropriate amount of salt, light soy sauce, five-spice powder and sugar, then add oyster sauce and an egg white, and finally add an appropriate amount of cooking oil and starch and stir well。 If you want the meat to be more tender, you can also put half a kiwi in the chicken, the effect of kiwi can make the meat of the chicken more soft, tender, and will not have the taste of kiwi.

Then set aside the marinated chicken to marinate for more than half an hour. After marinating, heat the oil, put the chicken thighs in the pan and fry them until golden brown, then remove them and put them aside, and wait until the oil temperature is 80% hot, and then put them in the oil pan to fry again. <>

Then take out and put aside to drain the oil, in preparation of accessories, cut some bell pepper and green onions, ginger and garlic, and then prepare a little pepper, put these materials into a hot oil pot, here must not pour too much oil, otherwise the spicy chicken will be particularly greasy, stir-fry these ingredients, and then pour in the fried chicken and stir-fry quickly. Sprinkle in some white sesame seeds and coriander before cooking, and the spicy chicken will not only taste delicious, but also the meat will be softer.

Spicy chicken is a very classic Sichuan dish with spicy dishes, and the chicken must be cut into small pieces in the process of making it. Put an appropriate amount of oil in the pot, add spices and stir-fry until fragrant, and then add chicken and stir-fry.

First put the chicken into the oil pan and fry it, then put the chili and green onion segments into the pan and fry it, and then put the chicken in and stir-fry it over high heat.

Spicy chicken. Ingredients.

1 fresh chicken, 200ml of oil, 1 handful of dried chili, 1 large piece of ginger, 5 garlic cloves, 2 tablespoons Sichuan peppercorns, 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 3 teaspoons sugar, appropriate amount of white sesame seeds.

Method. 1. Slice the ginger and garlic, cut the dried chili pepper into small pieces for later use;

2. Wash and drain the chickens and cut them into small pieces, when cutting the chicken wings and chicken legs, first use the back of the knife to loosen the chicken bones and then cut them, and then drain them for later use;

3. Take the oil in the wok, wait for the oil to heat up, stir-fry the chicken for 1 minute, add the ginger slices, and then stir-fry for 1 minute and put the garlic slices;

4. Then put 2 tablespoons of light soy sauce and continue to stir-fry for 3 minutes, then put down the dark soy sauce to color;

5. After stir-frying well, stir-fry the peppercorns for 1 minute, then add the dried chili peppers and stir-fry until the dried chili peppers are red and bright, then stir-fry 2 teaspoons of sugar and turn off the heat.

6. Drain the spicy chicken with a colander and put it on a plate;

7. Sprinkle some white sesame seeds at the end.

Spicy chicken nuggets. Ingredients.

Half a chicken, 3 two wattle sticks, 2 tablespoons of vegetable oil, 4 slices of ginger, 2 cloves of garlic, 20 dried chilies, 30 Sichuan peppercorns, 2 teaspoons of salt, 10ml of cooking wine, 15ml of light soy sauce, 5ml of sugar.

How to make a dust guess. 1. After the chicken is cleaned, chop it into small pieces; Add an appropriate amount of salt, cooking wine, and light soy sauce to marinate for a while;

2. Remove the stems and wash the two wattle strips and cut them into rings; Ginger and garlic slices;

3. Cut the dried pepper into sections, and prepare the peppercorns;

4. Heat a wok, pour in an appropriate amount of vegetable oil and cook until 7-8 mature, add chicken pieces and fry until golden brown;

5. Remove the fried chicken pieces;

6. Reheat the oil in the pan and re-fry the chicken pieces to make the chicken pieces crispier;

7. In another oil pot, add green onion and ginger to stir until fragrant;

8. Add dried chili pepper and Sichuan pepper; Fry to create a fragrant flavor;

9. Add the two vitex strips and stir-fry slightly to bring out the spicy taste;

10. Put in the fried chicken nuggets, add an appropriate amount of sugar and salt;

11. After stir-frying evenly, remove from the pot and serve on a plate.

I'll teach you a freshly learned, authentic Chongqing spicy chicken.

1.Cut the chicken thighs into cubes and marinate in salt and cooking wine for 10 minutes.

2.Scallions. Ginger. Garlic. Cut the dried chili peppers into cubes (dry and withered blind chili peppers are cut obliquely, the taste is more refreshing) and ready for defeat.

3.Pour fried chicken nuggets into the pan (you can add a little salt to the oil before frying to prevent the hot oil from splashing) 4Stir-fry the green onions, ginger and garlic (to prevent them from turning black for too long) and then stir-fry the chili peppers and Sichuan peppercorns (4:1).

5.Pour in the chicken pieces and sesame seeds, and stir-fry the fried green onions, ginger and garlic.

6.Add a small amount of sugar to enhance the flavor.

7.Sprinkle the green onion and remove from the pan.

The key to heavy bed spicy chicken is that there are more chili peppers than chicken nuggets, and when eating, find chicken nuggets in the chili peppers to have more flavor.

I hope you can make delicious Chongqing spicy chicken after reading it!

Ingredients: 1/2 chicken.

Excipients: 60g of dried chili pepper, 15g of Sichuan pepper, a little green onion, ginger and garlic.

Seasoning: 1 tsp salt (increase or decrease according to the size of the chicken), 10ml cooking wine, 1 2 tsp chicken essence, 1 tsp sugar, 300ml oil. (Actual consumption of 40ml) (what is written in the recipe, I haven't counted it).

Method: 1. Wash the chicken and cut it into 2-3cm pieces, put it in a bowl, add cooking wine and salt, mix well, and marinate for 20 minutes to taste;

2. Slice ginger and garlic, cut green onion into sections and set aside;

3. Cut the dried chili peppers into small pieces for later use;

4. Pour 300ml of oil into the pot, heat it, put in the chicken pieces and fry it slightly, fry it until golden brown, drain the oil, fry it again over high heat, make the surface more golden and the meat more crispy, and then drain the oil out of the pot for later use;

5. Leave the bottom oil in the pot, heat it over high heat, add ginger and garlic slices and stir-fry until fragrant, then put in chili pepper and Sichuan pepper, stir-fry over low heat to bring out the spicy fragrance, then put in the fried chicken pieces and stir-fry, and finally sprinkle in the chicken essence, sugar and green onion and stir-fry evenly. If you sprinkle some ripe white sesame seeds, the taste will be more fragrant.

Experience: 1. Salt should be added enough at one time when marinating chicken nuggets, otherwise the salt will only be sprinkled after frying to the surface, and it will not taste at all

2. Chili pepper and Sichuan pepper are the protagonists of the ingredients, the dosage can be added according to your own taste, of course, it is best to use enough chili pepper to cover the chicken nuggets, too little is not like that;

3. When frying dried chili peppers and peppercorns, the heat should be small, and the fragrance should be stir-fried.

Mainly marinate, chop small pieces, add salt, monosodium glutamate, thirteen spices, a little sugar, soy sauce, add a little corn flour, not too much. Golden-red on the outside and tender on the inside. Green onions, ginger slices, dried chili peppers, peppers, garlic grains with oil, baking, add chicken pieces, a little salt, monosodium glutamate, chili oil.

Ingredients: chicken thighs, green onions, ginger, garlic, dried chilies, white sesame seeds (cooked), Sichuan pepper, dark soy sauce, cooking wine, ginger powder, salt, sugar, leeks.

Method: 1. Chop the chicken thighs into small pieces, cut the green onion into sections, and slice the ginger and garlic.

2. Put cooking wine, salt, soy sauce, sugar (a little bit is enough), ginger powder, mix well with chicken pieces, marinate for 30 minutes to taste (you can marinate in advance, and marinate more time when the time is sufficient).

3. Stir-fry the chicken pieces in the pan, slightly more oil, fry the chicken pieces, fry the moisture in the chicken, fry until dry and fragrant, and put it out.

4. Heat the ginger and garlic slices, green onions, dried red pepper and Sichuan pepper in a frying pan.

5. Pour in the chicken pieces and continue to stir-fry for five or six minutes.

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

The family version of the raw fried spicy chicken is spicy and delicious.

I hope to see it at the Chinese New Year's Eve dinner table at your home.

There are two ways to make spicy fried chicken delicious. One is dry fried spicy chicken, and the other is **spicy chicken. Spicy chicken is fragrant, spicy and crispy, making people more and more addicted the more they eat, and the method is as follows:

1: Chop the chicken into small pieces of uniform size, then wash off the blood in the chicken with water, add a small amount of light soy sauce, cooking wine, starch, grasp it well with your hands, and marinate for about half an hour. The chicken pieces are chopped a little smaller, which is more flavorful and delicious after marinating, and the spicy chicken mainly eats the crispy texture of the chicken, and the small pieces will be more crispy when fried.

2.Separate the green onion and green onion leaves into sections, slice the ginger, put the pepper and dried chili pepper into a bowl and soak, soak for about ten minutes, and soak the pepper and dried chili pepper until soft.

3.Pour in an appropriate amount of oil from the pan, and pour in the marinated chicken pieces when the oil temperature rises to eighty percent hot, at this time you can fry it for a little longer, and wait until the chicken pieces are fried until golden brown and take them out.

4.Pour the previously fried chicken pieces back into the oil pan and fry them again, so that the chicken pieces will be crispy and crispy after a while.

5.Pour the cooking oil and chili oil into the pot at the same time and heat it, add the green onion and ginger slices and stir-fry to make the fragrance, pour the soaked and drained peppercorns and dried chili peppers into the pot to fry the fragrance, add light soy sauce, add the chicken pieces and continue to stir-fry.

6.After stir-frying the chicken pieces for a while, add an appropriate amount of salt and sugar, continue to stir-fry the green onion leaves a few times, and finally add pepper and chicken essence and stir-fry evenly. White sugar has the effect of removing dryness, so although the spicy chicken is very spicy, it will not make people get angry so easily, and it tastes crispy and delicious.

After the chicken is pressed, pour it into the pot to collect the juice, if the color is not enough, you can add the dark soy sauce to enhance the color, after the chicken soup is thickened, add garlic and pepper and stir-fry a few times, and finally add 10 sesame oil to enhance the fragrance. Ready to wear. This delicious home-cooked version of spicy chicken is ready, with a firm and springy chicken and rich soup.

Heat the oil in the pan, add green onion and ginger and stir-fry until fragrant, add Sichuan pepper, sesame pepper, star anise, and bay leaves to fry the fragrance, pour in two large handfuls of dry wheel pepper and continue to fry until fragrant, then pour in cooking wine, light soy sauce, ginger pickled and fried until the water is stir-fried until the tomato and tung limbs are dry, and finally pour a spoonful of cooking wine, a spoonful of salt, and a spoonful of sugar and stir-fry well.

1.Cut the chicken into a centimeter mold with a square sedan chair, add salt, Dankai cooking wine, ginger slices, green onions, white pepper, peppercorns, marinate for 15 minutes, then add the starch and egg whites to grasp well.

2.Put ginger slices, green onions, peppercorns, and diced chicken in an oil pan, fry them at low temperature for three minutes, drain them, pick out the green onions, and fry them quickly for one minute on high temperature, and remove them after being slightly golden.

3.Start another oil pot, put ginger slices, garlic slices, Sichuan pepper, chili, bean paste, diced chicken, seasonings and stir-fry for about three minutes, pour in spicy oil, put in the green onion section and stir-fry a few times out of the pot, sprinkle a little cooked sesame seeds, and the spicy chicken is ready.

1.Wash the chicken thighs and cut them into small pieces, add ginger cooking wine, light soy sauce, oyster sauce, five-spice powder, and mix evenly with your hands to fully absorb the juice, and then beat in an egg yolk. 2.

Then add an appropriate amount of starch, put in a spoonful of oil to prevent sticking, mix well with your hands, and then put it in the refrigerator for about 20 minutes. 3.Seventy percent of the oil temperature is fried in the pan, fried and fished out, the oil temperature rises again, and then fried again, fried until golden brown and fished out, so that the skin is crispy.

4.Prepare shallots, ginger, garlic, green peppercorns, and dried chilies. Dried chili peppers are not spicy, mainly fragrant.

5.Prepare white sesame seeds. 6.

Prepare the Pixian bean paste. 7.Put peanut oil in the wok, add green onions, ginger and garlic and stir-fry until fragrant, then add dried chili peppers and green peppercorns and stir-fry over minimum heat until fragrant.

Then pour in the fried diced chicken. 10.Constant stir-frying.

11.Then put in a small spoon of white sugar, white sesame seeds, and constantly stir-fry, 12Finally, add the chicken powder and remove the pepper oil from the pan.

13.It is so fragrant when it comes out of the pot and on the plate, it is the most popular side dish and appetizer.

Spicy chicken is a traditional home-style dish in Guizhou, which is cooked in a pot every festive season and enjoyed by the whole family. The fragrant and spicy taste is long and soft, which is less hot like Sichuan cuisine, and adds a natural and mellow Guizhou style. Heat Labeling:

The calories of this dish are 280 kcal per person.

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1 chili pepper.

100 g ginger.

2 large pieces of one-headed garlic.

10 cloves of rice wine.

2 teaspoons (10ml) dark soy sauce.

2 teaspoons (10 ml) salt.

1 teaspoon (5g) oil.

50 ml of water.

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Method: Put an appropriate amount of hot water in the pot, put the dried chili peppers in after boiling over high heat, turn to low heat and cover and simmer for 10 minutes, then remove and drain the water for later use.

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The chicks are slaughtered cleanly, the feet and heads are chopped off, and then cut into 2cm pieces of bone-in meat.

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Peel off 1 piece of ginger, break it and cut it into large pieces. Slice another 1 piece of ginger. Take another 5 cloves of garlic and crush them.

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Place the cracked ginger, chili pepper and crushed garlic in a blender and beat until chopped.

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Heat the oil in the pan over medium heat, put the chili flakes in when it is 50% hot, slowly boil over low heat for 5 minutes, and keep stirring, until the oil is red and bright, it is made into glutinous chili peppers.

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Put the chicken pieces into the pot, turn to high heat and fry to dry the water, then add rice wine, dark soy sauce, salt, ginger slices, water and the remaining 5 cloves of whole garlic, bring to a boil over high heat, then turn to low heat and cook slowly for 60 minutes, stirring a few times from time to time to make it evenly heated.

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Finally, when the water dries and the pepper is viscous, it can be attached to the chicken pieces.