Sauteed Chicken Dices with Chili Peppers
Tempting colors, a bite of spicy diced chicken, a sip of small wine.1. Soaking dried chili peppers is not easy to explode, making it easy for beginners to stir fry and create a spicy aroma.Adding sugar and monosodium glutamate to enhance the flavor before serving, while also neutralizing some of the spicy and pungent flavors, is the highlight of this dish.
Step 1 . Thaw chicken legs.
Step 2 . Cut the chicken legs into pieces, rinse them off, and marinate them in pepper, yellow wine, soy sauce, and cornstarch for half an hour until fully seasoned.
Step 3 . Dry pepper 🌶 Cut into sections and soak in clean water to prevent sticking during frying.
Step 4 . Prepare onions, ginger, and garlic.
Step 5 . Before frying chicken chunks, add cornstarch to the chunks until they become a paste.
Step 6 . Loosen some oil in the pot and add chicken chunks at 60% oil temperature.
Step 7 . After frying over low heat and shaping, remove and control the oil.
Step 8 . After the oil temperature rises again, fry again until the color becomes darker and crispy, then remove it.
Step 9 . Heat oil in another pot, then add salt, chili, Sichuan pepper, scallions, ginger, and garlic in sequence and stir fry until fragrant.
Step 10 . Add the fried diced chicken and stir fry evenly. Before serving, add white sugar and MSG.
Step 11 . The finished product after cooking and beautifying.
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