Spicy chicken

Spicy chicken

Introduction:

"Before frying chicken, use starch to hang slurry, so as to achieve the effect of separating water and oil when frying chicken. In this way, the fried chicken will be crisp and tender, and will not let the chicken inhale too much oil, resulting in high heat. Must first fry pepper, and then fry pepper, because pepper fragrance is slow, first fry pepper is not fragrant, and pepper paste. After the chicken is fried, try it first to see if you need additional salt when frying

Production steps:

Materials required:

Three yellow chicken: 500g

Starch: 2 tbsp

Vegetable oil: right amount

Dried pepper: 100g

Chinese prickly ash: 10g

Ginger: 1 piece

Scallion: Half Root

Cooking wine: 1 tbsp

Chicken powder: 1 tsp

White pepper: 1 tsp

Sugar: 1 teaspoon

Sesame oil: half tbsp

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: spicy