Spicy chicken-You Are Foodie

By Elaine
38

Spicy chicken

Before frying chicken nuggets, starch is used to separate water from oil. In this way, the fried chicken will be crispy outside and tender inside, and the chicken will not absorb too much oil, resulting in excessive heat. Be sure to fry the pepper first, and then the pepper, because the pepper has a slow fragrance. Only when you fry it first can you avoid that the pepper is not fragrant, but the pepper is pasted. After the chicken pieces are fried, you should try them first to determine whether you need to add salt when frying.

Main Ingredients

Three yellow chicken 500 g

Auxiliary Ingredients

Pure vegetable oil appropriate amount
Water lake powder 2 tabletsp

Step 1 . Cut the green onions into horse ears, slice the ginger, and take two pieces of green onions and two pieces of ginger and cut them into wide shreds for use.

Step 2 . Cut the dried chilli into short pieces.

Step 3 . Wash the three yellow chickens and cut them into blocks; Add half teaspoon cooking wine, soy sauce, shredded ginger and scallion, white pepper, half teaspoon chicken powder and proper amount of salt. Stir well and marinate for 10 minutes.

Step 4 . Add water lake powder to the marinated chicken and shake well.

Step 5 . Loosen the oil in the pot. When the oil is 70% hot, add the chicken nuggets, fry until it is cut off, remove it, and then fry again until the surface is golden. Remove and drain the oil.

Step 6 . Wash the pot again and put oil in it. Stir fry the pepper over medium low heat until fragrant, and then add the pepper to stir fry until fragrant.

Step 7 . Add green onions and ginger and stir fry until fragrant

Step 8 . Put the fried chicken cubes, add half a teaspoon of cooking wine and stir fry quickly.

Step 9 . Stir fry until the chicken is crisp and shiny, add white sugar, half teaspoon chicken powder and sesame oil, stir fry well, turn off the heat and serve.

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