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
3 cloves garlic
1 / 2 teaspoon salt
1 / 2 teaspoon sugar
1 tablespoon starch
3 tablespoons rapeseed oil
1 / 2 tablespoon white sesame
Step 1Prepare ingredients
Step 2After the chicken leg is frozen, the wine is transferred into the cooking wine.
Step 3Stir in ginger powder
Step 4Transfer in salt
Step 5Transfer starch
Step 6Mix well and marinate
Step 7Cool 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 8Start 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 9Add the fried chicken and stir fry
Step 10Transfer in raw soy sauce, salt and sugar and stir fry.
Step 11Finally, put the white sesame into the pot