Fried Chicken with Green Pepper

Overview

As a Sichuan girl, chili is definitely a daily must-have, but summer is not suitable for eating anything too spicy or greasy, so Teya made this refreshing little fried chicken. The chicken is fragrant, glutinous and delicious, and it’s great with rice!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• maternity
• dinner with friends
• autumn recipes
• lunch
• chicken essence
• chicken thigh
• chicken wings
• cooking wine
• dried chili pepper
• garlic
• oyster sauce
• pickled pepper
• pixian doubanjiang
• star anise
• sugar
• zanthoxylum bungeanum
• zijiang
• ginger
• green pepper
• pepper
• salt

Ingredients

Steps

1. 1 Because meat with skin is more delicious, Teya chooses chicken legs and wings to make it. Cut the chicken into small pieces and marinate it with salt, sugar, cooking wine, and pepper for ten minutes. Cut all the ingredients as shown

   

2. 2 Heat oil in a pot, add Sichuan peppercorns and star anise and saute until fragrant

   

3. 3 Add chicken and stir-fry, add a little cooking wine

   

4. 4 Fry the chicken until it turns brown

   

5. 5 Add the Pixian bean paste, green onion, ginger, garlic and other ingredients and continue to stir-fry

   

6. 6 Before putting it in the pot, add green pepper, sugar, and chicken essence and stir-fry. You can add a little oyster sauce as appropriate (because the bean paste contains salt, Teya does not add salt. Students with heavy tastes can add it as appropriate)

   

7. 7 Just put it on the plate at the end