Description:The style of cooking is classified: Sichuan Cuisine | Poultry | Suit the taste of both old and young Taste: Chilli Make the difficulty: Ganish food (intermediate) Make time: 30 minutes The materials: A box of one whole chicken or chicken leg Condime... Hot chicken

• The style of cooking is classified: Sichuan Cuisine | Poultry | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: Ganish food (intermediate)
• Make time: 30 minutes

• The materials: A box of one whole chicken or chicken leg
• Condiment: Chinese prickly ash and doing the hot pepper (1:4) ,Spring onions, well done sesame, salt, gourmet powder, cooking wine, edible oil, the ginger, the garlic, white sugar.
• Hot chicken method:
• 1,Dice chicken and put salt and cooking wine to mix thoroughly, pickle for 25-30 minutes;
  2,Hot oil, put the chicken nugget into when eighty-percent are hot, fry and change and do deep yellow, pull out for use to appearance. Do hot pepper and spring onions to cut section 3 centimetres long, ginger and garlic are sliced.
  3,Hot oil, when being hot, quench to seventy percent into ginger garlic fry, offer perfume quench, look through, fry, begin, chock nose to smell, quench into, fry good chicken nugget after it is yellow for oil to turn, fry, let to chicken nugget go into the spring onions one distribute of the hot pepper, even, gourmet powder, white sugar, well done sesame, fry the even pan of the younger generation.
• Note:
• 1,Hot pepper and Chinese prickly ash can be added with one's own taste, but for the characteristic of this course of genuine embodiment, finished product that do well had better hot pepper can all chicken cover, but not chicken nugget appear several hot pepper and Chinese prickly ash sporadicly.
  2.The fried chicken is gone to salt in chicken, must let the foot go, if add the salt while frying chickens, the bad smell of salt can not enter chicken, because the outer cover of chicken has already been bombed and done, have closer textures, salt can only attached to chicken a surface, influence taste.
  3.The oil that the fried chicken uses must be burnt very hotly, otherwise chicken goes down for a long time appearance will not be bombed and done, even if wait for, bomb, do quite a while, dry really then, roll, die meat is very much terrible, there is not mouthfeel that can be spoken at all. So the fire must be heavy, bomb fragily outside, still relatively soft inside.
  Hey hey! The tender chicken in chilli is delicious, burnt outside, saliva o (?¨¦ _ ?¨¦) o!