Home-cooked practice of spicy chicken

Spicy chicken, as its name implies, is fried chicken with Chili. This is a classic Sichuan dish. Friends who like spicy food will surely make you feast your eyes. The best part of this dish is to open the pepper to find the chicken. Let's share the relevant practices of spicy chicken home cooking. Let's have a look.

Home-cooked spicy chicken 1 spicy chicken

This is the top three Sichuan dishes in my husband's heart. As a teenager, he once ate in an unknown small restaurant on the street of Chongqing. He opened the pepper to look for chicken, which was delicious beyond description. Spicy chicken is an insurmountable height in his heart. Since then, every time he goes to the legendary authentic Sichuan restaurant, he can't help but order this dish, but it never makes him feel comparable to the chicken in the street fly restaurant in Chongqing ... so he dare not do it rashly, for fear that the contrast will be too big after comparison. In fact, this dish was an attempt to clean the refrigerator years ago, leaving four chicken legs, holding the mentality of trying. Generally speaking, I don't like anything except speculation. Technically, it's not difficult, and the taste is not too bad. Especially when frying spices, it may be that Sichuan pepper is really different. The taste coming out of the pot is the same as that of Sichuan cuisine restaurant. I never put any "flavoring agent" or even monosodium glutamate in any small restaurant, but when I was frying spices, I was both fascinated by the smell. This may be the real material for making good dishes, and Sichuan pepper and pepper are the heroes. But my version will never pretend to be authentic Sichuan spicy chicken or Chongqing spicy chicken. At most, it is the home-cooked Sichuan spicy chicken, which is not difficult and does not use much materials. It is a home-cooked dish suitable for small families:)

material

A kilo of chicken (more people, please increase, don't ship after refueling)

condiments

How much celery?

5060g of dried peppers (the more peppers in this dish, the more you feel. If you are afraid of spicy food, you can use a variety with low spicy degree)

A handful of pepper (I used green pepper)

At least one tablespoon of white sesame seeds, don't add more, because its main function is to increase your appearance.

A small bowl of vegetable water or broth, if not, use clear water.

condiment

An onion

Jiangyikuai

Garlic half head

Octagonal 1 piece

Two fragrant leaves

3 tablespoons cooking wine

A teaspoon of sugar.

Proper amount of salt

Spiced powder right amount

Soy sauce 1 tablespoon

Marinate with cooking wine, spiced powder, salt and onion ginger for more than 20 minutes (the amount of salt in this step can be enough at one time according to the amount of cooking). The practice of spicy chicken is to wash the chicken and cut it into small pieces.

Wash and cut the peppers (if they are short, don't cut them), and filter out the pepper seeds for later use (if you like to keep the pepper seeds, separate them and fry them until later).

Peanut oil heating (mainly not from the perspective of flavor, but peanut oil is suitable for high-temperature frying. From the health point of view, if you only pursue flavor, stir-fry with rapeseed oil)

Stupid way, try a piece of chicken and let it fry until it creaks.

Pour all the chicken pieces into the oil pan (note that it is best to have a large pot with wide oil. The meat in the picture is small and the pot is small, which is not suitable for more meat)

After the chicken pieces are put on the plate, turn to low heat and fry them completely and thoroughly, and take them out after the color changes from white to yellow.

Heat the oil again and fry the chicken pieces for the second time. The fire can be bigger, forcing the excess oil out and making the surface more golden.

Deep-fry the chicken until golden and dry, take it out and drain it for later use.

Add a little vegetable oil to the pot, stir-fry pepper and ginger slices with low heat (with pepper in it, this step takes a short time)

Add onion, garlic, star anise and fragrant leaves and stir fry together (I can eat hemp at home, but the pepper is not filtered)

Add pepper

Stir-fry evenly, and then the fragrance as strong as a restaurant will continue to float out.

Add the fried chicken pieces and continue to stir fry.

Add a little sugar and salt.

Cooking wine (I drank white wine directly), soy sauce and spiced powder; If you want to make the chicken chewy, you can also add a little soup or vegetable water.

Finally, add celery.

Stir-fry until it is broken, sprinkle with white sesame seeds, and open the peppers to find spicy chicken.

skill

1, Pepper, Zanthoxylum bungeanum: I realized for the first time that it is really important to use Sichuan flavor in Sichuan cuisine. It is in this dish that I want to be spicy and delicious, spicy but not dry. I suggest frying with Sichuan pepper, especially varieties like Erjing, which are oily and strong, but not too spicy. They are intoxicating without adding extra spices, but they don't look red.

2. Treatment of chicken: Because of my communication with local friends who eat food, I also have the home cooking method of this dish. Chicken doesn't need frying, just dry frying. It's delicious.

3, vegetable water: in the fried version, in order to make the fried chicken slightly soft, you can add a little broth or vegetable water later, which also provides another umami flavor. My husband likes to eat dry food, so he omits liquid.

4, with salt: fried chicken is not easy to stink, there is almost no salt when frying in the later stage, so when pickling chicken, you should put enough salt.

5, oil: Sichuan cuisine can not be separated from rapeseed oil, in theory, fried chicken should also use rapeseed oil, but because peanut oil is more suitable for high-temperature frying, family practices often choose to give up the taste healthily, so my family often uses peanut oil when cooking. In addition, the frying pan in the picture is very small. At that time, I had just graduated and was still renting a house. Kitchen utensils are simple and want to save fuel. This is a wrong demonstration. This is because the chicken pieces are cut evenly in a large pot, and the frying effect is best when the oil is wide.

6. Others: When cooking this dish, wash and drain the peppers and peppers. The seasoning is wet, so the frying time is slightly extended. Generally speaking, peppers are easy to suffer when fried for a long time, and they are easy to paste when fried for a long time. Pay more attention to the temperature and time of frying spices.

Spicy chicken home-cooked practice 2 =

Spicy Chicken (Family Edition)

Spicy chicken is a classic traditional dish of Han nationality, named after Chongqing Geleshan. This dish is reddish brown and shiny, soft in texture, spicy, salty and slightly sweet. The version of home cooking is simple, and you can eat delicious spicy chicken at home.

material

Eight chicken wings (or pipa legs)

A little chopped green onion

ginger slice

Garlic 2 cloves

A handful of pepper

A handful of dried peppers.

5 grams of salt

2 tablespoons soy sauce

2 tablespoons cooking wine

White sesame 15g

4 grams of sugar

Monosodium glutamate 1g

20 grams of corn starch

Soy sauce 1 spoon

Cut dried chili into sections, garlic into two pieces, ginger into 4-5 pieces, and onion into chopped green onion. Spare. Spicy chicken (family version) method 1, chicken wings or pipa legs cut into small pieces of about 3 cm, washed. 2. Add 3 grams of salt, 2 grams of sugar, 2 tablespoons of cooking wine, a little onion, 3 slices of ginger, soy sauce 1 teaspoon, soy sauce 1 teaspoon and marinate for 20 minutes.

Add three spoonfuls of dried corn starch to the marinated chicken and mix well.

1, burn oil in the pan, fry chicken in the pan after the oil is hot to prevent adhesion. You can stir them piece by piece. Take it out in about three minutes.

2. Raise the oil temperature and fry for two minutes until the surface is dry, and then take it out in the form of Bordeaux.

Heat a little oil in the pot, add onion, ginger and garlic and saute until fragrant.

Then add dried chilli and prickly ash, stir-fry for about 1 min on medium fire, and stir-fry until fragrant.

Pour in the fried chicken, add salt 2g, sugar 2g, chicken essence 1g, soy sauce 1 teaspoon, and appropriate amount of cooked white sesame seeds. Stir-fry evenly and then take out the pan.

It's done.

skill

1, add some soy sauce when the chicken is marinated, and the fried color is better. 2. Be sure to fry it twice until the chicken surface is slightly dry and there is a rustling sound.