CHONGQING STYLE CHICKEN RECIPES

Steps:

• Cut the dried chili peppers, discard the seeds and then soak the peppers in water for 15 minutes. We are doing this so we can fry the peppers later and prevent burn the peppers.
• Remove the bone of the chicken thighs and then cut into small cubes. In a large bowl, marinade the chicken cubes with all the marinating sauce. Mix well and set aside for around 10 minutes.
• Heat up oil in wok or pan for deep-frying. Heat until really hot (you can see bubbles when you put a chopstick in). Add the chicken cubes in and fry until golden brown. Transfer out. I recommend using a pan and fry the chicken by batches. On one side, it uses less oil and on the other side, the chicken is widely touched with the bottom of the pan, which can speed up the process greatly. After add the chicken cubes, let it stay for a short time (possible about 40 seconds to 1 minute) until one side is browed and then slightly stir the chicken and fry the other side.
• Get a clean wok and add only 1/2 tablespoon of oil and then fry the peppers for 1-2 minutes over slowest fire until most of them becomes dark red. Add Sichuan peppercorn in and continue frying for another 1 minute over slowest fire.
• Push the spices to one side and add 1/2 tablespoon of oil in wok and fry ginger, scallion white and garlic until aromatic.
• Return the chicken cubes, add roasted white sesame seeds, sugar, salt and scallion green sections. Mix well and serve immediately.

Steps:

• Six chicken drumsticks, about 750 grams, cleaned.
• Cut into finger belly pieces. You can also cut smaller pieces if you like to eat. Add cooking wine, pepper and half of the salt to marinate for half an hour.
• Wash the dried chilies.
• Leave 10 grams, and cut the rest with scissors.
• By the way, pick out the peppers that are not red or bad.
• Heat the pan on a low heat, pour the chilies and stir for a while, the main purpose is to let the chilies dry, but also to bring out the aroma of the chilies.
• Use a wooden spatula to stir-fry and beat continuously to separate the pepper skin and seeds. After the peppers are dry, separate the pepper skin and seeds and set aside. The purpose of removing the chili seeds is to ensure the taste of the dishes. The chili seeds can also be fried in chili oil, so don't throw them away.
• Prepare accessories:
  1. Mix 70 grams of starch and 30 grams of water into water starch.
  2. Cut the remaining 10 grams of dried chilies into sections (in fact, the spiciness of this dish mainly depends on the 10 grams of dried chilies). Most of the chilies that were just cut are only responsible for flavor and color. Scallion ginger garlic slices.
  3. Put the pepper and pepper together, in fact, you can also use all pepper.
• Fried chicken nuggets:
  Put 1000 ml of edible oil in the pot, heat it to 50% to 60% hot, mix the water starch with the chicken pieces, and then put them in the oil piece by piece to fry.
• Fry the chicken for about 1-2 minutes for the first time, remove it for later use, the purpose is to deep-fry the chicken.
• Continue heating. When the oil is 80%, pour the chicken nuggets again. The second time it only needs to fry for 10 to 20 seconds to remove the oil to control the oil. The purpose is to deep-fry the skin of the chicken and achieve a tender texture on the outside.
• Start speculation:
  1. Put half a frying spoon of cooking oil in a hot pot, add Chinese pepper and sesame pepper, and sauté until fragrant.
• 2. Add the 10 grams of dried chili and green onion, ginger, garlic and stir-fry until fragrant.
• 3. Add chicken, dark soy sauce, light soy sauce and the other half of the salt, and stir fry a few times. Adjust the amount of salt according to your taste.
• After the chicken and the auxiliary materials are fully mixed, pour in all the dried chilies, stir fry a few times, add the chicken essence, sprinkle with sugar (the sugar must be sprinkled before the pan), and then take it out of the pan.