Szechuan Spicy Chicken recipe 

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"There are too many peppers, right? I guess you must have such an OS in your heart when you see the first picture. The birthplace of spicy chicken comes from Sichuan and Chongqing. Some people call it Sichuan spicy chicken or Chongqing spicy chicken. It is a famous local dish with spicy, spicy flavors. You taste it locally and serve it. The table is really covered with dried chilies, so much so that the diced chicken is almost overwhelmed~ Don’t grab the boss and ask why you have more chili than diced chicken? I thought he wanted to fool you, a tourist from out of town!

Sichuan cuisine has various flavors, but my favorite is the "spicy" flavor, especially Erjingtiao dried chili. Although its spiciness is low, the aroma after stir-fried is unmatched. I think it is the most fragrant of dried chili. The deep-fried chicken thigh has a crispy taste in your mouth. The chicken is served with numb but not bitter pepper flavor, spicy but not irritating dried chili, and finally choked with a knife-edge chili made of Qixing pepper to increase the spiciness The prepared dishes, this taste is really thick and enjoyable!

I dare not say how authentic I make it, but you can give me a chance to try my recipe. As long as the fire and seasoning are mastered, you will never be disappointed.

Ingredients:

• Three yellow chicken 400g
• Two Videx dried chili 50-60g
• 1 tablespoon of pepper
• 2 cloves of garlic
• 2 slices of ginger
• Ripe white sesame seeds
• 1 teaspoon salt
• 1 teaspoon cornstarch
• 1 tsp sesame oil
• 1 teaspoon white sugar
• 2 tablespoons of cooking wine
• 1 tbsp light soy sauce
• Amount of oil
• Chicken noodles

How to prepare:

1. The practice of Sichuan spicy chicken
   
   
2. Illustration of Sichuan Spicy Chicken Method 11. Wash the chicken, remove the head and claws, and chop into small pieces about 2 cm. Add cooking wine, salt, light soy sauce, cornstarch and marinate for 20 minutes. The salt here needs to be enough to taste, the latter salt is not easy to absorb into the chicken nuggets..
   
   
3. Illustration of the recipe for Sichuan spicy chicken 22. Chop the dried red pepper of Erjingtiao; 1 tablespoon of Sichuan pepper for use; slice garlic and shred ginger.
   
   
   
4. Illustration of Sichuan Spicy Chicken Practice 33. Add half a pot of oil to the deep fryer, so that the chicken nuggets can be covered. Heat up to 50% heat on medium heat (you can throw a piece of chicken in first, and small bubbles will appear), put the chicken pieces in medium and low heat and fry them until they are golden brown. Remove.
   
   
5. Illustration of Sichuan Spicy Chicken Practice 44. Reheat the oil pan and deep-fry the chicken nuggets again and remove them. This will force out the excess fat of the chicken nuggets, making it more crispy and delicious.