Spicy Chicken

Overview

I made a plate of spicy chicken using 2 whole chicken legs. The chicken legs were chopped into pieces and fried to give a caramelized aroma. The aroma of chili peppers and the numbing aroma of Sichuan peppercorns are intertwined. It is a perfect dish to go with rice and wine.

Tags

• hot dishes
• home cooking
• sichuan cuisine
• chongqing cuisine
• celery stalks
• chicken legs
• cooked sesame seeds
• dried red chili pepper
• edible oil
• light soy sauce
• liquor
• msg
• onions
• starch
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Wash chicken legs

   

2. 2 Remove the bones, cut into cross cuts with a knife, and then chop into small pieces of about 1.5 cm

   

3. 3 Add pepper to the chicken pieces, 1 tsp onion, ginger, white wine, 15 ml MSG, a little salt, mix well, then add half a spoonful of starch (or no addition), continue to mix well, then marinate for 30 minutes to taste or 1 hour

   

4. 4 Wash and cut celery into sections, cut dry red pepper and set aside

   

5. 5 Heat the wok and pour a little more oil, fry the marinated chicken pieces until golden brown and take them out

   

6. 6 Continue to heat up the oil in the pot, then add the chicken pieces and fry them again and take them out

   

7. 7 Leave a little oil at home and sauté onion, ginger and Sichuan peppercorns

   

8. 8 Then add the pepper segments and stir-fry until fragrant. In this process, the peppercorns are stir-fried until brown. The peppers should not be burnt

   

9. 9 Add the fried chicken pieces and stir-fry for a while. Add the light soy sauce and an aroma will instantly emerge. Stir-fry for a few times and then add the celery segments and sesame seeds. Stir evenly and turn off the heat

   

10. 10 Plate