Sichuan CuisineSichuan cuisine must have chili, and one of the most representative dishes is Sichuan cuisine.Chili ChickenChickenThe color is bright and vibrant, with a combination of numbness and spiciness, fresh and juicy, attracting diners from all over.

Sichuan Chili Chicken Recipe

Chili Chicken is slightly sweet, flavorful and fragrant, a traditional Sichuan dish.After careful modification, the flavor is more distinctive, and the finished product is delicious.The chicken is tender and juicy, with a strong spicy and flavorful taste, rich in nutrients and easy to prepare. Chili chicken is known for its quick stir-frying and crispness.To make this dish well, using plenty of oil and high heat is especially important. Only through quick stir-frying can the chicken remain tender.Moreover, this is a very delicious dish that goes well with rice, with a fresh and non-spicy flavor and a rich aroma.Sichuan Chili Chicken Recipe

Ingredients

PreparationChicken breast

300g, greenChili1 red chili, appropriate amount of oil, 5 dried chilies, appropriate amount of green onions, appropriate amount of saltSichuan peppercorns5g, 4 garlic clovesWhite sugar2gChicken powderA little bitVinegar5ml, 20ml of Shao Xing wineGingerAppropriate amountMethods

1. Cut the chicken into pieces, add Shao Xing wine, season with pepper and cornstarch, and add chopped green onions, garlic and red chili, and dried chili.

2. In a small bowl, add salt, soy sauce, white sugar, chicken powder, cornstarch, pepper and appropriate amount of water and mix evenly.3. Heat the oil in a pan, then add the chicken cubes and stir-fry until golden brown.4. Add Sichuan peppercorns to the remaining oil, stir-fry to release the fragrance, then add dried chilies and green onions, garlic and ginger to release the fragrance.

5. Add the prepared ingredients and stir-fry to release the fragrance, add a little vinegar and quickly stir-fry, then stir-fry evenly.Notes1. Chili and Sichuan peppercorns can be added according to your taste. However, to showcase the original flavor of this dish, the finished product should have all the chilies covering the chicken, instead of just a few scattered chili and Sichuan peppercorns in the chicken pieces.

2. The oil in the pan must be very hot when stir-frying chicken, otherwise the chicken will not dry out after being in the pan for a long time. Even if it takes a long time to dry, the chicken will be dry and tough, without any texture. Therefore, the fire must be large, and the outside must be crispy, while the inside remains relatively tender.

Sichuan Fried Chicken RecipeIngredientsWhole chicken or

Chicken legs

One box, Sichuan peppercorns and dried chilies (1:4), green onions, cooked

Sesame

Salt,

MSG,

Shao Xing wine, Cooking oil, Ginger, Garlic, White sugar.

Methods

1. Cut the chicken into small pieces, add salt and Shao Xing wine, and then fry in a pot of hot oil until the outside is dry and golden brown, then remove. Cut the dried chilies and green onions into 3 cm pieces, and slice the ginger and garlic.2. Heat the oil in a pan to 7 layers, then add ginger and garlic to release the fragrance, then add dried chilies and Sichuan peppercorns, and stir-fry until the oil starts to smoke, then add the fried chicken pieces, stir-fry until the chicken pieces are evenly distributed in the chili, then add green onions, MSG, white sugar, cooked sesame, and stir-fry evenly.Cooking tips1. When frying chicken, always add salt, if you add salt when frying the chicken, the salt cannot penetrate the chicken, because the chicken skin has been fried dry, and the texture is relatively firm, the salt can only stick to the surface of the chicken, which affects the flavor.2. The oil used to fry chicken must be very hot, otherwise the chicken will not dry out after being in the pan for a long time. Even if it takes a long time to dry, the chicken will be dry and tough, without any texture. Therefore, the fire must be large, and the outside must be crispy, while the inside remains relatively tender.MSG, rice wine, cooking oil, ginger, garlic, white sugar.

Method steps

1 Cut the chicken into small pieces, mix with salt and rice wine, then fry in a hot oil pot until the surface turns a deep yellow, then remove and set aside. Chop dried chili peppers and green onions into 3 cm segments, and slice ginger and garlic.

2 Heat oil in a pot until it is hot, then add ginger and garlic to release their fragrance, add dried chili peppers and Sichuan peppercorns, and stir-fry until the aroma is strong, the oil turns yellow, then add the fried chicken pieces and stir-fry until the chicken pieces are evenly distributed in the chili peppers, then add green onion segments, MSG, white sugar, roasted sesame seeds, and stir-fry until well combined, then set aside.

Cooking tips

1 When frying chicken, make sure to season with salt. If you add salt later, the salt will not penetrate the chicken meat because the chicken skin has already been fried, and the texture is relatively dense. The salt will only stick to the surface of the chicken, affecting the taste.Frying Chicken2 The oil used for frying chicken must be very hot. Otherwise, the chicken will not be fried properly, and the surface will not turn yellow, even if you wait for a long time. If it is fried, it will be dry and tough, and it will be difficult to eat. Therefore, the fire must be large, so that the outside is crispy and the inside is still relatively tender.

The oil used for deep-frying chicken must be very hot, otherwise the chicken will not cook through quickly and the surface will not become crispy. Even if you wait for a long time, the chicken will still be dry and tough, with no texture. Therefore, the fire must be high, so that the outside is crispy and the inside is relatively tender.