Geleshan Spicy Chicken

Overview

Spicy and fragrant, simple to make, a perfect dish to go with wine and rice.

Raw material preparation. Cut the dried chilies into small sections, dice the garlic, slice the ginger, and cut the green onions into thick shreds.
Use scissors to remove bones.
Cut the chicken legs into pieces with the skin on, add cooking wine, light soy sauce, salt, pepper powder, a little thirteen spices, a little sugar, mix well, add a little sesame oil, mix well again and marinate for 20 minutes.
Add dry starch to the marinated chicken pieces and mix well.
Pour oil into the pot. Because it is used to fry chicken pieces, the amount of oil should be slightly larger. Heat up and add chicken pieces. At this time, keep the heat high and do not flip the chicken pieces as soon as they are in the pot. After the chicken pieces are set, turn off the heat to medium and low and stir them to avoid burning. When the chicken pieces are almost cooked, turn on the heat again.
The fried chicken pieces are browned. Remove the fried chicken pieces and set aside.
Leave the oil in the pot, heat it up, add peppercorns, stir-fry briefly, add garlic and ginger, stir-fry briefly, add green onions.
Saute onions, ginger, garlic, and peppercorns until fragrant, add dried chili segments, and cook in a little light soy sauce to add flavor.
Add the fried chicken pieces and stir-fry.
Add a little chicken essence to enhance the freshness, stir-fry and turn off the heat. If you don’t want chicken essence and MSG, you can omit it~
Spicy and crispy, ready to eat~