How to Make Spicy Chicken

    Hot Chicken is a famous dish from the Sichuan and Chongqing regions, named after Gele Mountain in Chongqing. The finished dish has a reddish-brown color, is glossy, and has a strong spicy and numbing flavor. It is salty, fresh, rich, and slightly sweet. Generally made with chicken as the main ingredient, combined with scallions, dried red peppers, and Sichuan peppercorns,salt, pepper, monosodium glutamate (MSG),

    and various other ingredients.

    It is rich in nutrition and has a delicious taste. Although it's the same dish, different regions have their unique styles of preparation.

    Main ingredients

    500 grams of chicken breast meat Auxiliary materials 2 tablespoons of cornstarch A piece of ginger 2 scallions 5 cloves of garlic 10 red peppers and 5 green peppers 5 pieces 500 grams of oil 1 tablespoon of red oil 1 tablespoon of dark soy sauce 1 spoon of chicken essence 1 spoon of salt 1 spoon of white pepper powder Cooking method for Hot Chicken 1. Prepare the chicken breast meat. 2. Cut the chicken breast meat into pieces. 3. Marinate with red oil, salt, soy sauce, black pepper powder, chicken essence, and cornstarch for 10 minutes.

    4. Prepare the side ingredients: cut the red and green peppers into segments, chop the garlic into small pieces, and mince the ginger.

    5. In a pot, heat oil until it reaches 3-4 heat levels. Add chicken pieces and fry for about 30 seconds before removing them.

    6. Drain the excess oil from the chicken.

    7. Using the same pot with residual oil, stir-fry minced ginger, chopped garlic, and red pepper segments with a small amount of salt until fragrant. Add one tablespoon of broth or water to season.

    8. Add the fried chicken pieces, mix well, add scallions, and pour in the red oil before serving.

    2. Heat oil in a wok, fry the chicken cubes when the oil is 3-4 heat levels, about 30 seconds, then remove.

    3. Drain the oil.

    4. In the same wok with some remaining oil, add minced ginger, garlic cubes, and red pepper pieces, a little salt, stir-fry until fragrant, then add a spoonful of broth to season.

    5. Add the fried chicken cubes, mix well, sprinkle with green onions, pour in red oil, and serve.

    Cooking Tip

    8. The chicken should be removed from the hot oil after 30 seconds; longer will make it tough and lose its tenderness. Starch Selection Potato starch is best.