Today’s spicy diced chicken is a traditional Sichuan dish. It combines chicken leg meat with dry pepper, which is not the main ingredient rather than the main ingredient. The finished dish has brown red and bright color, soft texture and strong spicy taste. Salty, fresh and mellow.


380g chicken leg meat
20 dried peppers
3 slices of ginger
2 shallots
3 cloves garlic
1 / 2 teaspoon salt
1 / 2 teaspoon sugar
1 tablespoon starch
3 tablespoons rapeseed oil
1 / 2 tablespoon white sesame
15 pepper


Step 1
Prepare ingredients

Step 2
After the chicken leg is frozen, the wine is transferred into the cooking wine.

Step 3
Stir in ginger powder

Step 4
Transfer in salt

Step 5
Transfer starch

Step 6
Mix well and marinate

Step 7
Cool the oil in a hot pot. After the oil emits a little smoke, put the chicken into a small fire and fry for two or three minutes, then use a large fire to fry until golden, remove the oil control and set aside

Step 8
Start another wok and put the bottom oil. After the oil is hot, add pepper grains and cut small pieces of pepper to saute until fragrant (pepper can not be cut), add scallion, shredded ginger and garlic slices to saute until fragrant

Step 9
Add the fried chicken and stir fry

Step 10
Transfer in raw soy sauce, salt and sugar and stir fry.

Step 11
Finally, put the white sesame into the pot