Sichuan Spicy Chicken

Overview

How to cook Sichuan Spicy Chicken at home

Tags

• hot dishes
• sichuan cuisine
• lunch
• dinner
• bean gluten
• chicken thigh
• cooked sesame seeds
• cooking wine
• dried chili pepper
• light soy sauce
• old ginger
• star anise
• water starch
• white sugar
• zanthoxylum bungeanum
• garlic
• green onions

Ingredients

Steps

1. 1 Debone the chicken thighs and cut them into small pieces, wash off the blood and drain them (to make spicy chicken, you can use feed chicken from the supermarket. It is better to keep the native chicken for soup)

   

2. 2 Soak the tofu gluten in cold water until soft, drain the water, and spread a little salt evenly

   

3. 3 Chop ginger, garlic, and green onions into mince

   

4. 4 Fry the dried chilies into small pieces and beat the Sichuan peppercorns into flat pieces (you can use less dried chilies when making spicy chicken at home, but for spicy chicken in restaurants, the chicken is usually found in the chilies~)

   

5. 5 Add light soy sauce, sugar, cooking wine, sugar, half of the minced garlic, and minced ginger to the chicken nuggets, stir well, cover with plastic wrap and refrigerate for more than 30 minutes

   

6. 6 Coat the refrigerated chicken pieces evenly with a layer of starch (be sure not to wrap it too thickly) and sieve out excess starch. After coating with starch, try to spread the chicken pieces out and not crowd them together

   

7. 7 Heat oil in a pan to about 180°C, add soybean tendons and fry until golden brown, then remove and control the oil (if you are frying at home, you can use less oil and fry slowly over low heat)

   

8. 8 Turn off the heat, wait until the oil temperature is slightly lower, then add the chicken pieces into the pan (the chicken pieces should be added one by one, and shake gently with chopsticks every 4-5 pieces to prevent them from sticking). After all the chicken pieces are in the pan, turn to medium heat and fry until golden brown, then remove and control the oil

   

9. 9 Leave a little base oil at home, stir-fry ginger and garlic over low heat until fragrant, turn to low heat and stir-fry Sichuan peppercorns for another 2 minutes

   

10. 10 Add the chili segments and stir-fry until fragrant

    

11. 11 Add chicken pieces and bean paste and stir-fry evenly

    

12. 12 You can taste it before serving. If the taste is bland, add a little salt. If the taste is right, serve it and serve it on a plate. Sprinkle with green onions and sesame seeds