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Here is an easy way to make spicy chicken: Prepare the ingredients: Main ingredients: half a chicken, a bowl of dried chili peppers, 50 peppercorns, 1 egg, a small amount of starch, 200 grams of fried peanuts. Supplementary ingredients: 1 section of green onion, 5 cloves of garlic, 1 piece of ginger, moderate amount of fragrant leaves, moderate amount of cooked sesame seeds (you can choose to add according to personal taste). Seasoning: salt, chicken powder, thirteen spices, pepper, chili sauce, chili oil, spicy sauce, sugar, cumin powder, pepper oil (seasoning can be adjusted according to personal taste). Cut and match the ingredients: Wash the chicken, cut it into 1 cm pieces, put it into the water to wash off the blood, and drain it. Cut green onion into chopped scallions, garlic into minced garlic, and ginger into minced ginger. Dried chili peppers rinse with water, strain and cut into pieces, put into a bowl and set aside (be careful not to discard the chili seeds, they are the key to the flavor and aroma); Peppercorns rinsed and set aside. Marinate the chicken: Add 2 grams of salt, 2 grams of chicken powder, 1 gram of thirteen spices, 2 grams of pepper, and 1 tablespoon of chili sauce to the chicken. Add a little dry starch and marinate for 20 minutes to lock in the moisture and make the chicken more crispy. Deep fry the chicken: Boil oil in a pot, when the oil temperature is 50% hot, put the chicken pieces into the pot one by one, open the medium heat and fry for 2 minutes, to fry the chicken pieces of moisture, during the period of time often use a spoon to push, to break up the chicken pieces that are sticking together. After the chicken pieces are fried and shaped, turn the heat to medium-high and continue to fry for 30 seconds to crisp the chicken pieces and fry them to a golden brown color, then remove them from the pan and control the oil. Stir-fry the chicken with chili oil: Add chili oil to the pan, add 10g of peppercorns and 50g of dried chili peppers, and stir-fry over low heat to release the chili pepper flavor. Add 1 tablespoon of hot sauce and stir-fry well. Add the chopped green onion, ginger and garlic and stir-fry well. Add the fried chicken and peanuts, 1 tablespoon of chicken powder, 1 tablespoon of sugar, a pinch of salt and thirteen spices, and stir-fry over low heat for about 2 minutes to incorporate the spicy flavors into the chicken. Sprinkle with cumin, drizzle with a little bit of pepper oil, stir-fry for a few minutes and serve, sprinkle with chopped green onion and cooked sesame seeds (if available). Tips: Fried chicken pieces to master the fire and time, first medium heat fried fried fried stereotypes, and then turn to medium-high heat fried to the outside of the crispy tender, pay attention to do not fry the batter. The amount of chili and pepper can be adjusted according to personal taste, if you like a spicier and more numb taste, you can increase the amount of chili and pepper. When frying chili and peppercorns, stir-fry them slowly over low heat, stir-fry the spicy flavor, and be careful not to stir-fry. When marinating the chicken, don’t overdo the amount of starch to avoid forming a thick batter that affects the flavor when frying. If you don’t have spicy sauce, you can also use other sauces such as bean paste instead, but be careful to control the amount so as not to over-salt.
